Beef and Bean Taco Casserole

Beef and Bean Taco Casserole

Beef and Bean Taco Casserole

This is for people who want to eat their tacos with a fork!  Delicious!

1 pound ground beef

1 (16 oz) can refried beans

1 (16 oz) jar salsa

1 (1 oz) package taco seasoning mix

2 1/2 cups coarsely broken tortilla chips

1 bunch green onions, sliced

2 medium tomatoes, chopped

1 cup shredded cheddar cheese

1 cup shredded lettuce

1  Heat oven to 350.  Cook hamburger in medium skillet until cooked through.  Drain off grease.  Stir in refried beans, salsa and taco seasoning.  Over medium heat, bring to a boil, stirring occasionally.

2  In ungreased 2 qt casserole dish, place 2 cups of the broken tortilla chips.  Top evenly with beef mixture.  Sprinkle with onions, half the tomatoes and cheese.

3  Bake uncovered for 20 – 30 minutes until hot and bubbly and cheese is melted.  Top with lettuce, remaining tomatoes and remaining tortilla chips.

Here’s a closer look at the goods

Beef and Bean Taco Casserole

Beef and Bean Taco Casserole

recipe from Betty Crocker

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Pasta with Pesto, Potatoes and Green Beans

Pasta with Pesto, Potatoes and Green Beans

Pasta with Pesto, Potatoes and Green Beans

I believe I’ve mentioned it before but I think I will again, I’m a sucker for pesto!  And pasta too actually.  If I had to eat one kind of food for the rest of my life, it would be Italian.  I love it all!

16 oz pasta of your choice

12 oz fresh green beans, cut in half

6 small red skin potatoes

1 – 2 tablespoons olive oil

salt and pepper

1 – 1 1/2 cups prepared pesto

zest and juice of one lemon

1  Cook pasta according to package directions.  Add green beans during last 2 minutes of cooking time.  Reserve 1 – 1 1/2 cups cooking water then drain.

2  While pasta is cooking, pierce potatoes with fork and microwave until tender, 5 – 10 minutes.  Let cool then chop into bite size pieces.

3  Heat olive oil in same pot used to cook pasta, add potatoes, season with salt and pepper, and cook until lightly browned, stirring occasionally, about 5 – 10 minutes.  Add pasta and green beans and stir to coat.  Remove from heat and add pesto, lemon zest and juice, and enough cooking water as needed to loosen.  Season with salt and pepper.

recipe adapted from Food Network

Easy Caprese Pasta Salad

Easy Caprese Pasta Salad

Easy Caprese Pasta Salad

Come on Summer, you can do it!

16 oz box of pasta, cooked and drained according to package directions

8 oz chopped Roma tomatoes

8 oz Mozzarella, cut into bite size pieces

1/2 cup fresh chopped basil

1/4 cup pesto

3 tablespoons olive oil

2 tablespoons balsamic vinegar

salt and pepper

Combine all ingredients in large bowl and mix well.  Cover and chill until ready to serve.

recipe from Pip and Debby

BLT Chopped Salad with Corn and Feta

BLT Chopped Salad with Corn and Feta

BLT Chopped Salad with Corn and Feta

So tired of winter, the other day we had the air conditioning on because it was over 80 then the next day we had the heat on!  Ready for salad weather!  So I made this for dinner last night, it was delicious!

salad

4 – 8 cups lettuce mix from bag of prepared salad

4 Roma tomatoes, chopped

generous handful of real crumbled bacon from bag (I get mine at Costco or Sam’s Club)

1 can corn, drained

4 ounces Feta crumbled cheese

dressing

1 1/2 – 3 tablespoons olive oil

1 – 2 limes, juiced

1/4 – 1/2 teaspoon salt

1/4 teaspoon pepper

1  For salad, combine all salad ingredients in large bowl and toss gently.

2  For dressing, combine all dressing ingredients and whisk together until combined then drizzle over salad and toss to combine.

recipe adapted from How Sweet Eats

Buttercream Striped Wedding Cake with White Flowers and Greenery

Buttercream Striped Wedding Cake with White Flowers and Greenery

Buttercream Striped Wedding Cake with White Flowers and Greenery

Here is my latest wedding cake adventure for my friend Camile and her new hubby Austin.  It is a vanilla cake from this White Almond Sour Cream Cake recipe and buttercream icing, recipe found here.  Camile had her reception in a nursery/greenhouse and this cake fit in just perfectly!  Congratulations to Camile and Austin!

Sugar Cookie Heaven

Sugar Cookie Heaven

Sugar Cookie Heaven

If you take a peek at the post previous to this one, you will see that I baked 200 mini cupcakes and, as a result, had a lot of frosting leftover from those cupcakes so what’s a girl to do?  Make sugar cookies of course!

The cookies are Bakery Style Sugar Cookies from this recipe.

The frosting is Basic Buttercream icing found here.

For the top Coconut Cookie, I added 1 teaspoon of coconut extract to the frosting and then topped it with a sprinkle of toasted coconut.

Going clockwise, the next cookie is a Mint Chocolate Chip and for this one I added 1 teaspoon of peppermint extract to the frosting and a generous squirt of green gel food coloring and then topped it with a sprinkle of mini chocolate chips.

Next in the circle is a Cinnamon and Sugar Cookie, it has the basic buttercream icing and then a sprinkle of Alison’s Pantry Cinnamon Vanilla French Toast Sugar found here.

Then we have a Lemon Cookie and for this one I simply added one teaspoon of lemon extract to the frosting as well as a generous squirt of yellow gel food coloring.

The last cookie, and my personal favorite, is a Salted Caramel, which has salted caramel flavoring from the Wilton Treatology Flavor System added to the frosting, topped with a drizzle of caramel ice cream topping and a sprinkle of sea salt.

See? Heaven.

 

Tiny Treats for Sodaprom!

Tiny Treats for Sodaprom!

Tiny Treats for Sodaprom!

My daughter Courtney is a regional manager for a company called Sodalicious and they had their annual Sodaprom this weekend.  She asked me if I would make 200 mini cupcakes and 200 brownie cups for the prom so I of course said yes!

Brownie Cups with Berries and Cream

Brownie Cups with Berries and Cream

You can find the recipe for these, which are formally called Tuxedo Brownie Cups, here.  They are pretty easy to make and they are always a hit, one of my most popular and requested treats.

Chocolate Mint Mini Cupcakes

Chocolate Mint Mini Cupcakes

The cupcakes are straight from a box mix, the mint frosting is from my favorite buttercream icing to which I added 1 teaspoon of peppermint extract and a generous squirt of green gel food coloring to get it a soft mint color and then topped with a sprinkle of mini chocolate chips.

Vanilla Coconut Mini Cupcakes

Vanilla Coconut Mini Cupcakes

These guys started with a white cake mix to which I added 1/2 tablespoon of vanilla extract, frosted with my fav buttercream icing with a teaspoon of coconut extract added in and then topped with toasted coconut.

Yellow Salted Caramel Mini Cupcakes

Yellow Salted Caramel Mini Cupcakes

And finally these babies who started with a yellow cake mix, frosted again with my fav buttercream icing with some salted caramel flavoring added in from the Wilton Treatology Flavor System and then topped with a mini pretzel.

There weren’t any left over so I’m going to say it was a success!!