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Mexican Lasagna

Mexican Lasagna

This is a family favorite recipe, I remember my mom making this often.  In fact it when Mr.Picky ate this for the first time, became his favorite meal.  I remember making this casserole for him on our 1 year anniversary, and packing the whole pan to the park to eat as a picnic.

It is an easy one dish meal that is quick to put together.  This recipe works great to put together the night before, and put in the oven the next day.  Plus who doesn’t want to use up the crumbs and crushed tortilla chips at the bottom of the bag?

Mexican Lasagna:

  • 4-5 cups crushed tortilla chips
  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 15 oz. can tomato sauce
  •  1 package of taco seasoning or my taco seasoning mix:
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced garlic
  • 1/2 tsp dried minced onion
  • 1/2 cup water
  • 16 oz. container of sour cream, lite works fine
  • 16 oz. container of cottage cheese, lite works fine
  • 2 cups shredded cheese (cheddar or mexican blend)

Start by browning up ground beef, once it is almost all brown add in onions, water, and seasonings.  Allow to cook for a minute or two, and add in tomato sauce.  Simmer for 15 minutes and set aside.

In a bowl combine sour cream and cottage cheese until well combined.

Grease a 9×13″ pan lightly, and preheat oven to 375 degrees.

Mexican Lasagna

Layering:

Place a thinly layer of tortilla chips in the bottom (about half the chips).

Next spoon as evenly as you can half of the meat mixture.

On top of that spoon dollops of the white mixture.

Mexican Lasagna

Repeat layers again ending on the white mixture, top with shredded cheese.Mexican Lasagna

Bake at 375 degrees for 30-40 minutes until bubbling and starting to brown.  Allow to cool for 10 minutes before serving, a bit of salsa goes great on top!

*Variations: sometime I will add a layer of corn or sliced olives just below the shredded cheese.

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Tiajuana Tacos

Tiajuana Tacos

This is a dish that will feed a crowd, and people love it.  It is easy made in the crock pot and most people love a good taco.    I serve both hard shells and soft tortillas, alongside my numerous toppings.  This recipe came out of my favorite slow cooker recipe book Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. *The recipe was spelled this way, I know I am not the best speller but this was not my error.

Tiajuana Tacos:

  • 3 cups cooked chopped beef  (about 1 pound)
  • 1 lb. can refried beans
  • ½ cup chopped onion
  • ½ cup chopped green peppers
  • ½ cup chopped ripe olives
  • 8 oz. can tomato sauce
  • 1 Tbs chili powder
  • 1 Tbs Worcestershire sauce
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp paprika
  • ⅛ tsp celery salt
  • ⅛ tsp ground nutmeg
  • ¾ cup water
  • 1 teasp salt
  • 1 cup crushed tortilla chips
  • shredded lettuce
  • chopped tomatoes
  • shredded cheese

Combine first 15 ingredients in slow cooker.Tiajuana Tacos

Cover, and cook on high 2 hours.

Just before serving, fold in corn chips.

Spoon mixture into taco shells. Top with lettuce, tomatoes, and cheese.  With any leftover you can make a great taco salad.

Variations:

*I make this often with ground turkey, we are not big beef fans.  Not only do most people not notice, but it is much healthier.

Guacamole

Guacamole

I love to dip and eat tortilla chips, salty and savory is what I crave.  Not super fond of a guacamole with no chunky goodness.  This is how I make my guacamole.

Guacamole:

  • 4 ripe avocados (reserve one pit from avocado)
  • Juice of 1 large or 2 small limes
  • Cilantro, small handful rinsed and chopped
  • 1/2 tsp sea salt
  • 1 small tomato, diced
  • 1/2-1 (depending on heat) jalapeno, minced
  • 1/4 tsp chili powder
  • 1/4 cup onion (red or sweet), chopped

Combine all ingredients in a bowl.Guacamole

Mix with a spoon until desired texture is reached.  Refrigerate with the pit of one avocado in the bowl, this will keep your guacamole from browning.

Serve with chips, veggies, or as a topping.

Crock Pot Chicken Chili

Mr.Picky is not a fan of soup.  Surprise, surprise Mr.Picky actually liked this recipe.  I tried this recipe out over a year ago and have made it over and over since.  I have adapted some of the seasonings from the original post Crock Pot Chicken Taco Chili.  The original recipe seemed a little too spicy for my kids, it contained both a taco packet and addition seasoning.  I didn’t use a packet of seasoning so have substituted my own seasonings.  I cut out the junk in the taco packet seasoning and I feel the flavor was much better.

This is a great meal that is quick to throw together, but tastes amazing.  We usually add cheese to our chili but I have found you don’t even need it with recipe.  It is great with crushed tortilla chips added and fresh cilantro on top.

Chicken Chili:Chicken Chili

  • 1 medium onion, chopped
  • 1 16 oz. can black beans, drained and rinsed
  • 1 16 oz. can kidney beans, drained and rinsed
  • 1 8  oz. can tomato sauce
  • 10 oz. package of frozen corn
  • 2 14 oz. cans diced tomatoes (petite work best)
  • 1 sm. can green chilies
  • 2 Tbs chili powder
  • 1 Tbs cumin
  • 1 tsp oregano
  • 1/4 tsp red pepper flake
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced garlic
  • 1/2 tsp dried minced onion
  • 3/4 cup water
  • 2 boneless, skinless chicken breasts

Combine all ingredients in a slow cooker, except chicken.  Stir until combined and place chicken breasts on top.

Cook on low for 10 hours, or high for 6 hours.  30 minutes before serving remove chicken breasts, shred and mix back into chili.

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