Quick And Easy Nacho Chicken

Do you like cooking at home, creating tasty dishes and desserts for your family?  Or do you prefer the convenience of eating out or maybe picking up a quick take out?  Where does your preference lie?  10 years ago I would have readily told you that I preferred to eat out.  Quick, easy, variety, relaxing.  No planning, no shopping, no prep and no clean up.  How could I not be drawn to that?

That preference lasted until 2007 when our kitchen went through a major remodel.  I wanted walls torn down which resulted in the new joists added to the exiting ones in the attic and the floors torn out all the way down to the floor beams.  For two and half months our kitchen was blocked off by sheets of plastic resulting in Walt and I eating out each and every day, including lunches.

The first few weeks it was an adventure.   It wasn’t like we weren’t creative about the process.  Walt and I wrote the names of about twenty restaurants on little strips of paper and placed them in a box.  We included all types of cuisine and each morning one of us would pick one out and that’s were we would have dinner.

Once through the twenty or so names in the box we became less enchanted with our adventure.  By the two month mark even Joshua who was four years old at the time and was with during the weekends said “Grandma, I’m tired of eating out, when can we eat at home?”  Joshua missed his “Grandma’s Sunday Big Breakfast.”

But it didn’t last forever and once the plastic was torn down and we had access to our pretty new kitchen filled with beautiful new cabinets and counter tops, new top of the line appliances were in place and a lot more counter space than I had previously had before.  It didn’t take long before for the chopping, blending, mixing, baking, frying and simmering began.

Today we do eat out, at least once a week sometimes twice a week.  But, if the truth be told, we really do prefer our own home cooked meals that’s why we’re always looking through cookbooks, reading blogs and surfing recipe sites looking for new ideas.  It’s also why we’re not afraid to throw together, things we like with things we want to try just to see where our little experiment takes us.

That’s how Easy Nacho Chicken came to be.  A few weeks ago I had defrosted chicken breasts thinking that I would throw them on the grill when I came home from work but the temperature that day reached into the mid 90’s, heavy humidity hanging in the air.  The thought of standing over a grill in the heat and humidity just wasn’t appealing.  Something quickly thrown together in my nice air conditioned kitchen was much more appealing.

Going through the cupboards, I found two cans of Campbell’s Fiesta Nacho Cheese Soup and of course rice (I always have rice).  Going through the refrigerator I found green onions just begging to be used and sour cream.  Since I already knew the Fiesta Nacho Cheese soup had a nice little kick to it and that I wouldn’t have to add any spices I had absolutely no doubt that I could put together a tasty dish without much effort and it would be ready in a matter of minutes.

So, if you’re looking for a dish with few ingredients and with just a little bit of a kick try this one.  It won’t disappoint.

Nacho Skillet Chicken


What You’ll Need:

1.5 lbs boneless/skinless chicken breast cut into cubes

2 cans Campbell’s Fiesta Nacho Cheese Soup

1 soup can of water (more or less to desired thickness/thinness of sauce)

3 green onions cleaned and chopped

Sour Cream

Cooked white rice (I usually make 1.5 cups dry to 3 cups water)


  • In a large skillet, brown chicken breasts in oil – drain grease
  • Return chicken to pan – add both cans of soup
  • Add 1 can of water
  • Stir to mix
  • Cook about 30 minutes until chicken is cooked through
  • Pour over white rice
  • Garnish with green onions and sour cream


Gifts From Our Garden

Our garden was very, very good to us this year.  The best part was that 5 of the 12 corn Joshua planted actually grew and gave him 6 ears of delicious, sweet, white and yellow corn.  Joshua and papa have been planting corn for several years and each year the birds and other little critters get to it before it has a chance to produce any ears of corn.

This year, Joshua and papa decided to trick the birds and critters, they built a frame around the corn and wrapped netting around it.  As the stalks grew the netting got higher and higher.  I realize that farmers probably lose a few stalks as well, but with acres and acres of corn I’m sure they don’t miss a few, all this little boy wanted was to say was that he grew and ate his own corn….MISSION ACCOMPLISHED!!  That smile was worth all of the netting adjustments and screech-owl moving.

Joshua's Corn

Everything else we planted came in heavy as well; jalapeno’s, yellow, orange and green peppers, cucumbers and four varieties of tomatoes.  Our garden gave us many gifts, enjoyed not only by us but also family and friends.

Since our garden produced so many tomatoes and jalapeno’s this summer Walt and I wanted to try our hand at homemade fresh salsa.  After doing a little “salsa” research we came up with our own little concoction and were pleasantly surprised when it turned out delicious!!  Give it a try, let us know if you like it!

Rezich Salsa


What You’ll Need:

3 Jalapeno’s (I seeded 1.5 and left the seeds in the other 1.5)

2 cloves of garlic chopped up fine (I might add a third next time)

1 medium onion chopped fine

5 (about 1 lb.) tomatoes chopped into small pieces (I seeded 3 and left the seeds in from the other 2)

2 tbls. Lime juice

1 tbls. Olive Oil

1/2 tsp. Kosher salt

1/4 tsp. Pepper

1/4 cup fresh cilantro (you can add more to your preferrence)


  • In a medium bowl mix the chopped jalapeno’s, garlic, onion, tomatoes lime juice, olive oil, kosher salt and pepper together
  • Add the cilantro to the mixture
  • Refrigerate to chill

Baked Chicken Fajitas

It’s no secret, Walt and I love Mexican food, so it should be no surprise that I would be drawn to this recipe posted on Pinterest by Six Sisters  http://www.sixsistersstuff.com/p/about-us.html.

I will admit that at first I was just a wee-bit skeptical that baked fajitas could be as tasty as traditional fajitas but these were delicious!!  I will also admit that we both helped ourselves to one more than we should have, I’m going to justify that with the fact they are baked.

The only draw back to this recipe is the diced tomatoes.  Even having drained the tomatoes first, I still ended up with a little more liquid at the bottom of the dish than I would have liked but it did not take away from the taste or quality of this dish.

Try them, let us know how they turn out for you.  Enjoy!!


Chicken Fajitas

What You’ll Need:
1 pound boneless, skin-less chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve


  • Pre-heat the oven to 400 degrees
  • Grease a 13×9 baking dish
  • Mix together chicken, tomatoes, chilies, peppers, and onions in the dish
  • In a small bowl combine the oil and spices
  • Drizzle the spice mixture over the chicken and toss to coat
  • Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender
  • Serve with warmed tortillas and enjoy!

Chicken Fajitas

Source:  http://www.sixsistersstuff.com/2012/01/baked-chicken-fajitas-recipe.html


Enchiladas…..Just Like Mom’s

Hi everyone, yes I’ve been away for a while.  We’ve been cooking up a storm in our kitchen but somewhere along the way I seemed to have lost desire to make the time write.  It really is my mission to get back on track…again.

Some of you may recall that several months ago my mom, Leona, was a guest blogger.  Mom talked a little bit about herself and shared a recipe for Easy Beef Enchiladas which she found through her membership to the Campbell’s Soup recipe site .  I think it’s awesome that my mom makes a mexican dish at this time in her life because when we were kids I never recall my mom making homemade taco’s, burritos’ or enchilada’s.  Mom created a lot of great meals as I was growing up, she cooked everyday, I just don’t remember anything mexican in her rotation.

I was a little nervous making the enchiladas because my mom’s are so delicious.  I know, some may think “hey how can you screw up a recipe?”  I really do believe that two people can follow the same recipe exactly and come out with two different results.  Maybe I had a little more hamburger than mom did resulting in less flavor being distributed through the meat by the seasonings, maybe I used a different brand of enchilada sauce or refriend beans.  The taste could even be altered by the brand of taco seasoning I was going to use.  There was a potential for several variables.

The one thing that I know I did differently and yes, it did make a difference, was the fact that I used the red enchilada sauce instead of the green that mom uses.  The red enchilada sauces has just a little bit more bite to it than the green.  So if you like spicy use the red, less spicy use the green.

I am happy to say that my enchiladas turned out fantastic, better than fantasic….Walt and I both loved them and had wished we could have eaten more than two at the time but we’re happy to have leftovers which reheat wonderfully in the microwave.

Instead of repeating the recipe here, I’ve posted the link to my mom’s guest blog entry and the recipe.


Here are the photo’s of my mom’s enchiladas and mine are underneath…..a pretty good match in both look and flavor. This recipe made 10 enchiladas and I have to say two are definitely filling.  I think these enchiladas would make a great pot luck dish if you have baking dish with a warming bag or the ability to reheat in a microwave.  Try these I promise you won’t be disappointed.



Easy Beef Enchiladas

Mom’s Easy Beef Enchiladas

Beef Enchiladas

My Easy Beef Enchiladas

Who Let The Sun Out?

Who let the sun out today?  It was bright and sunny this afternoon, the snow and ice on the little side streets that don’t get plowed actually started to melt a little.  The sun must have escaped for a brief few hours to tease us knowing that the ice and snow will arrive in a few hours.

Hello family and friends, yes I know, today’s post is late.  Why you might ask (probably not)?  Because today is shopping day for one and two they keep talking about this huge snow storm moving our way which meant that if I didn’t get an early jump on my grocery shopping I was going to run into all the people who aren’t prepared for a day or two indoors and all of the people on their way home from work who want to stop and pick up a few things before the storm hits.

I really could have stayed home today and not shopped at all, I’ve got enough food on had to get us through shopping day and then some, but Thursday is my normal shopping day so I stuck with my schedule with the exception that I went earlier in the day.  I was right, Meijer was packed.  I don’t mind sharing the store or the aisles what I mind are the rude people who think that their time and their needs are more important anyone elses.

As I sit in the living room typing my post the 5:00 p.m. news has started and they are talking about the storm, it has already hit western and northern Michigan and moving its way east to our direction.  They cut to a camera positioned in Grand Rapids, not looking too good right now if that is what is headed our way.  Later in the broadcast they are going to talk about potential school closings tomorrow, I am sure all the babies are watching, hoping for a “Snow Day.”

Have you ever seen the Stephen King movie “Storm Of The Century?”  Yea, kinda freaked me out a little, well maybe more than a little.  I saw that movie when it first came out as a TV movie mini series years ago, I think it was 1999.  Now when we are expecting snow storms and I watch the news I always get flash backs to the movie and it is always the scene with Martha Clarendon, an 80-year-old woman who was the first victim of Linoge while she was sitting in her livingroom watching the weather as the storm moved over the tiny island.  Freaks me out especially when I’m home alone, I know, another one of my little quirks…..Tina, stop laughing.

I am happy that the storm starts after Walt gets home tonight and more than likely the roads will be clear long before he has to head back in tomorrow.  I had a doctor appointment tomorrow at 8:20 a.m., however they called and gave me the opportunity to keep it or reschedule for early next week.  I took the reschedule, why go out if I don’t have to and if for some reason the storm doesn’t hit as bad as they think it will, well, I have a free day tomorrow since all my errands are done.

So my Michigan family and friends….and to all those affected by this storm in other states, snuggle up in a blanket, watch some old black and white movies and settle in for a cozy night and maybe even a cozier Friday.

Yesterday I made Golabki (Stuffed Cabbage) but since I’ve previously posted that recipe today I am going to leave you with a recipe I threw together (literally) last Thursday.  I came home from grocery shopping last week and really didn’t want to put a lot of effort into making anything so I grabbed a few things I had on hand and began assembling what turned out to be a great tasty little dish.  I wanted something a little spicy, I had a craving for corn bread, I had some chicken breasts, a packet of taco seasoning and green chilis in the cupboard so I thought “oh go ahead, what could go wrong?”  Obviously nothing because Walt couldn’t get enough!  Try it, let us know how it turns out for you!


Fiesta Chicken Casserole

What You’ll Need:

3 cups cooked chopped chicken breasts (I had 3 breasts)

1 packet Taco seasoning

1 (4 oz) can green chilis

1 (15 1/4-oz) can whole kernel corn, drained

1 (14 3/4-oz) can cream-style corn

1 (8-oz) package corn muffin mix (I used Jiffy)

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded Cheddar


  • Pre-heat oven to 350 degrees F.
  • In a large skillet heat chicken add taco seasoning and 2/3 cup water, add green chilis and let cook about 3-5 minutes
  • NOTE:  I used pre cooked chicken, if using raw chicken that cooking time will be longer
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter
  • Add chicken to corn muffin/corn mixture
  • Pour into a greased 9 by 13-inch casserole dish
  • Bake for 45 minutes, or until golden brown
  • Remove from oven and top with Cheddar
  • Return to oven for 5 to 10 minutes, or until cheese is melted
  • Let stand for at least 5 minutes and then serve warm

Fiesta Chicken Casserole


Back On Line?

I was so excited when I logged onto Pinterest this morning and was able to access my recipes!!  I quickly copied and pasted the recipe to a word document and with much excitement and anticipation I logged onto Word Press.  My first mission on WP was to look up my Cheesy Corn Chowder Recipe, I needed to finish up my grocery list for today so I did a search.  Instead of a link to my recipe this is what came up:

Server Maintenance

Your server is going through a few minutes of routine maintenance. Please don’t touch your browser for a few minutes.

What do I do?

  • If you were posting a comment or making a post on your blog then do not press BACK on your browser. Wait 5 minutes and   press the refresh icon on your browser. Your comment or post will be sent  as normal.

  • If you are browsing a blog here just wait a few moments and hit refresh. The page you were expecting will appear.

My first thought and reaction was; ARE YOU KIDDING ME??  This is some kind of test I just know it, perhaps some hidden message.  Whatever  that message or lesson is it’s not going to win.  I did not get frustrated, I did not throw the lap top, I did not swear (well maybe just a word or two), I did take a deep breath.  I have been attacking technology this week perhaps this is technologies way of getting back at me…letting me know they have the upper hand.  And, so long as I simply rely on the “easy way” pinning and saving and creating on-line recipe books, they do.  But that’s ok, I am on a mission to rectify that.

All was forgotten when I hit the “refresh” arrow, typed in “cheesy corn chowder” into my search key and quickly two posts appeared, one for my new “Chili, Soup, Stew” tab and one for the article that I posted with the chowder recipe.  I was so excited I wanted to do the happy dance.  I loved that the site directed me to the new pages I set up earlier this week.  I’ll keep working on updating the tabs with recipes we’ve already blogged about.

Lessons learned this week.  I must have had a spicy food deficiency last week when I made up my menu planner. 99% of what was on it this week so far was spicy in one way or another.  The Buffalo Chicken Garbage Bread, Meaty Italian Sausage Spaghetti, Enchilada Lasagna followed by reheated Meaty Italian Sausage Spaghetti.  Needless to say Walt put in a request for this week that I cut back on the spicy stuff and not make them back to back to back.  Personally I did not have a problem with spicy, I had issues with the fried pork chops I made last night  (I was up until 2:00 a.m. sucking down Tums) but the spicy stuff set pretty well with me.

I found this Enchilada Lasagna recipe on Pinterest, it was posted on “Mogwai Soup” at http://www.mogwaisoup.com/2009/08/enchilada-lasagna.html.  This is really a tasty dish, you will go back for seconds for sure and it reheats in the microwave wonderfully.  One thing I may do different next time is cut the cheese to 4 cups instead of 5 using one cup on each of the chicken layers and then 2 cups on top.  With the soup mixture and the cheese it does make it quite gooey which is great, but I think you could cut back on the one additional cup of cheese.  This dish would definitely feed a small crowd.

So I leave you today with this tasty recipe as I head out the door to do my least favorite thing….grocery shop.  Have a great Thursday everyone.


Enchilada Lasagna


What You Will Need:

2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of Mexican Blend Cheese
1 can of Cream of Celery
1 can of Cream of Chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas (I used flour)
1 tsp cumin
2 tsp salt
1/2 tsp pepper


Pre-heat oven to 425 degrees

  • Brown chicken in a pan on 2 tbsp of oil
  • Season with the cumin, salt and pepper
  • In a bowl combine cream of celery, cream of chicken, sour cream and green chillies
  • Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers.  The last layer doesn’t need chicken, just a ton of cheese.
  • Bake at 425 degrees for about 25 to 30 minutes.  (original recipe calls for 20 even though my ingredients were warm, it wasn’t as hot as we like)

Enchilada Lasagna


Source:  Mogwai Soup @ http://www.mogwaisoup.com/2009/08/enchilada-lasagna.html

All American

No, today’s post is not going to be about the election.  I am a proud American, I tear up when I hear the National Anthem, I am happy to say that I do believe my vote matters and if I don’t vote in an election, I own a small part of the outcome in that election if who or what I believe in doesn’t make it.

As much as I believe in my right to vote, I also believe in my right to privacy regarding my choices during an election.  Our constitution gives me the opportunity to vote in private, don’t stop me or call me to ask if I’ve voted or who/what I voted for.  I respect your opinion and choices, please respect mine.

OK, enough on the subject I wasn’t going to talk about, it’s time to move onto other thing!

Yesterday’s temperatures here in Michigan were in the low 40’s, it was cold and gray making it a perfect day for a nice bowl of homemade chili.  I am having a difficult time finding my McCormick’s Cocoa Chile Blend, the Kroger close to my house, who used to have it stocked, has not carried it since they remodeled the store.  I did call McCormick who told me the location of a Kroger that recently had a shipment, unfortunately I’ve not had the opportunity to drive out to that store.

I love my Cocoa Chili, the Cocoa Chile Blend which is a combination of cocoa and chipolte peppers gives my chili a sweet heat and the house smells amazing as it simmer’s.  The sweet heat takes you by surprise when you take that first bite.  It’s so yummy!!

Here is the link to the Cocoa Chili Recipe I posted:


Unfortunately yesterday I had to come up with another chili recipe so onto McCormick’s website I went and found their recipe for All American Chili.  It really was quite tasty served with chopped red onion, cheese and a little dollup of sour cream.

Like my spaghetti sauce, I always try to make my chili earlier in the day so it has a few hours for all the spices and flavors to blend together.  This is really a very tasty chili for those chilly winter nights.

This is the recipe as posted on McCormick’s website, I posted the link below the recipe.  I doubled the recipe because we like to have chili the next day for lunch.  I doubled everything except for the:

  • Onion – I only used 1 cup because we were also adding onion on top of the chili
  • Beans – I only used one can of red kidney beans because I am really not a fan of red beans

McCormick’s All American Chili

What You’ll Need:

1 pound lean ground beef

1 cup chopped onion

2 tablespoons McCormick® Chili Powder

2 teaspoons McCormick® Cumin, Ground

1 1/2 teaspoons McCormick® Garlic Salt

1/2 teaspoon McCormick® Oregano Leaves

1 can (15 ounces) kidney beans, drained

1 can (14 1/2 ounces) diced tomatoes

1 can (8 ounces) tomato sauce


  • Cook ground beef and onion in large skillet on medium-high heat until beef is
    no longer pink, stirring occasionally. Drain fat, if needed.
    Stir in spices and remaining ingredients.
  • Bring to boil.
  • Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
    Serve with shredded cheese, sour cream and chopped onion, if desired.

Here is the link to the McCormick All American Chili Recipe:


Terrific Tuesday

I had a great Tuesday, a terrific Tuesday.  I was able to run downriver for a few hours to spend time with Nikki and Eric.  There is no denying Eric loves his time with his momma and there is no denying Nikki is a terrific mother.  These two are a team, with the exception of work and school, where one goes the other follows.

It was a good day for Eric too and not just because we were able to spend time together.  Today was Parent/Teacher conferences and the teacher told Nikki Eric is doing well, he’s on target.

Remember when I posted in a blog a conversation that Eric and I had about school?  I had asked Eric how school was going and he looked at me and very seriously said “Grandma they are teaching me how to play, we play all day.”  Well that’s not entirely true he is learning a lot, quickly and I think that what he assumes is “playing” is really a method his teacher uses for getting the kids to learn.  She gets things out of him that we can’t get him to sit still for.

Today Eric and I worked on his homework, this week is “B” week.  We went through magazines and Eric had to cut out photo’s that began with the sound of “b.”  He did really well, we got quite a few pictures cut but he does get bored easily.  I was actually surprised that he gets homework!  Not opposed, just surprised, I think it’s a good idea, it gets the parents involved as well.

We had a good visit today, it’s one of the positives about being home….unscheduled, spontaneous get-together’s, unexpected or planned visits and outings.  Being able to attend afternoon school functions with the grandbabies.  All good stuff.

Another good thing was coming home to dinner already cooking.  I put the “Slow Cooker Beef Taco’s” on before I left and when I walked through the door the aroma was unbelievable.  My mouth watered and my stomach growled….it smelled just like a mexican restaurant.  I found this recipe on Plain Chicken; http://www.plainchicken.com/2010/01/slow-cooker-beef-tacos.html who I believe found it originally through Southern Living.

At first glance it looked like we weren’t going to get very many taco’s out of the meat, but once we took out the chunks of beef and shredded it I knew we were going to have a lot left over which isn’t a bad thing, Walt will take them to work.

The tacos were actually quite tasty just a few things to note next time I make them:

  •  Add more red pepper flakes to give it a little more kick
  • Make plain rice to use up all the sauce, there is a lot of it

Walt liked them and even though he said his favorite is the ground beef version the man ate six hard shell taco’s.  Before you say “WOW” let me share that Walt had a slight lunch “oh-oh” moment yesterday.  On Monday night Walt packed his lunch for Tuesday, he made up two Tupperware containers with mashed potatoes and two with the cubed steak.  One set was supposed to go with Walt for his lunch, the other set either for me for lunch or for Walt to take later in the week.

When Walt got to work yesterday and went to put his lunch in the refrigerator he discovered that he took both of the mashed potato containers and left the cube steak container in our refrigerator at home.  His lunch was mashed potatoes, just mashed potatoes.  By the time Walt arrived home for dinner, he was pretty hungry which explains the six taco’s.

If you love mexican food and are looking for a dish you can put together quickly and easily and let it cook all day…this is the recipe for you, you won’t be disappointed.

Slow Cooker Beef Taco’s

What You’ll Need

1.5- 2 pounds     Boneless beef chuck roast, cut into 1-inch cubes  (I used beef stew meat)

1 teaspoon          Salt

1 tablespoon      Chili powder

1 (6-oz.) can       Tomato paste

2 cups                  Beef broth

1 small                 White onion

1 (8-oz.) can       Tomato sauce

2                           Garlic cloves, minced

                             Juice of one lime
                             Red pepper flakes
1/2 teaspoon     Ground cumin or coriander (I used the cumin)
1/4 teaspoon     Ground coriander
1/2 teaspoon     Pepper
                             Flour or corn tortillas, warmed
                             Toppings: shredded Cheddar or Monterey Jack cheese, sour cream, salsa
  • Sprinkle beef evenly with salt.
  • In a bowl, combine remaining ingredients except tortillas.
  • Stir to combine.
  • Place beef in a slow cooker; cover with the tomato mixture.
  • Cook on HIGH 4 hours or on LOW 8 hours (longer the better) or until beef is tender.
  • Serve with warm tortillas and desired toppings.

Spicing Up A Late Post

Hello family and friends, I bet you thought I was going to break my October daily post streak today didn’t you?  Nope, just getting a late start.  The funny thing about this post today is that I had just finished writing that first sentence when I called my mom for a quick second and her first words were “No blog today.”  I laughed and read her the first sentence, see I knew someone would notice I’m late!
Today’s post is going to be a quick one and one with a new recipe.  When Walt took his first bite his exact words were “Oh my God, that was so good I have to have more!”  It was tasty and it reheated for lunch today really well too.  I am going to repost the recipe exactly as it was written on Six Sisters Stuff http://www.sixsistersstuff.com/2011/10/cheesy-enchilada-casserole.html and as you can see they repinned from Just Get Off Your Butt and Bake  http://www.justgetoffyourbuttandbake.com/?p=3352
Of course I “tweaked” I always tweak so here is what I did:
  • I used the whole packet of taco seasoning and left out the cumin….no particular reason, just wanted to use the whole packet of taco seasoning and not waste it.
  • I used 6″ flour tortilla’s – if you use the 6″ you will need more than 6 tortilla’s
Cheesy Enchilada Casserole

1 pound lean ground beef (90% lean)

1 large onion, chopped or season with Onion powder or minced onion

2 1/2 cups salsa 1 can (15 ounces) black beans or red kidney beans, rinsed and drained

1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning

1/4 teaspoon ground cumin 6 flour tortillas (8 inches)

1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)

3/4 cup reduced-fat sour cream

2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

1 cup shredded lettuce 1 medium tomato, chopped

1/4 cup minced fresh cilantro


  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
  • Spoon a generous layer of meat mixture on bottom of 2 quart baking dish.
  • Sprinkle with grated cheese.
  • Place a flour or corn tortilla on top of meat mixture.
  • Layer with half of the meat mixture, and cheese.
  • Repeat as many layers as you like.
  • The last & final layer should be a healthy dose of grated cheese.
  • Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.

  • Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Yield: 8 servings.

Drifting Into A Routine…….

Monday was another gorgeous day in Michigan…..wish we could have weather like this all year minus the trees that already turning red, yellow and orange.  As the days drift further into fall I’m drifting into a routine both at work and home.

Today is another story, at 5:30 a.m. it’s raining…a steady drizzle.  You don’t have to go outside to feel it, you already know it’s a cold, fall rain.  This will be one of those days that I wish I was in the office, thankfully I’ll be at an all day career fair so technically I won’t be in and out of the car and buildings in the rain.

My work day was busy yesterday, I can’t believe how quickly it flew by.  We hired a new CSR who started yesterday so I made myself a promise that I am going to start pulling back from the day-to-day office routine, I have to, they are getting used to me being in the office, that’s not where I’m supposed to be.

I spent my afternoon visiting Armed Services recruiting Offices and apartment complexes.  There are so many ways to think outside the box to find people to work.  It was nice to be on the road visiting different places and meeting new people.

I had a meeting with my boss when I returned to the office, we’ve decided that I’m going to work very little from the office since the staff tends to want to pull me into what is going on.  I’ll be on the road and working more from home, they’ve given me remote access and cell phone to make that possible.  Yahoo!   After she and I met and agreed on my routine, we met with the office staff so that they understand they are responsible for processing who I send in.  I recruit, they process.  I will admit it’s hard for me to watch them struggle.  I ran very successful multimillion dollar branches, it’s in my blood and nature to want to turn things around.

At home things are also drifting into a routine as well, probably a little slower than at work.  But I’m getting there and I am making a few new recipes this week.  Since I won’t be getting pulled into late nights at the office and will get home at a more reasonable hour or even working from here things will fall into place.

A quick update….Walt and I both had some of the roast beef and mashed potatoes for lunch Monday.  It was as delicious Monday as it was on Sunday, in fact, I thought it might have been even better.  I wanted to lick the plate clean (just kidding – not quite, I used bread).  There is absolutely no doubt now that we will be having the Three Envelope Pot Roast again.

Last night I made Taco Pasta which I also found on Pinterest from Plain Chicken


At first I was afraid it would taste like the Taco Stroganoff that I made and posted but I am very pleased to say that it has a different flavor and for some people it may be just a little bit spicier.  When you serve it, you can add sour cream to the top to cut down on the heat.

This is very easy and quick to make.  My only suggestion and what I’ll make sure to do the next time is to cook my pasta first.  The sauce cooks quick so if you cook the pasta then throw together the sauce you can add the pasta right away and you won’t have to worry about over cooking your sauce.

Perfect recipe for those crazy, hectic days and you want something “homemade.”


What You’ll Need:

1 pound ground beef
8 ounce small dry pasta shapes
1 small onion, chopped (or 1 Tbsp minced onion flakes)
1 clove garlic, minced
1 cup salsa
1 packet taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Shredded Cheese for topping


  • Bring a large pot of water to boil.
  • Cook pasta according to the package directions.
  • Drain, reserving 1/2 cup of pasta water.  Set aside.
  • Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink.
  • Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds.
  • Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes.
  • Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.
  • Season with salt and pepper to taste.
  • Top with shredded cheese and more sour cream and salsa if desired.