Showing posts with label taco casserole. Show all posts
Showing posts with label taco casserole. Show all posts

Wednesday, November 9, 2011

Taco Casserole with Black Beans---Food to Feed Boys

RileyAdamsFoodBlogPostpic_thumb_thumb[3]I thought I’d share with y’all today a nice standby for a crowd of hungry boys—or for anybody, for that matter.

The only problem is that I lost my mind between the skillet portion of this recipe and the moment when it came out of the oven. I got a picture while it was in process (felt so proud of myself, too—because I was multi-tasking and doing about five things at once)….then forgot when my timer went off and it was time to race to the Boy Scout covered dish supper on Monday night.

And this, sadly, was all that was left after the potluck supper—nothing. :)MLK--taco 008

I have been absolutely amazed what boys eat. My son ate about fifty pieces of Halloween candy in one night and wasn’t sick and didn’t seem an ounce heavier than before. Hmm. Can this be marketed?

As I’ve mentioned before on this blog, I’m trying to use more black beans in my cooking. They’re just supposed to be so good for us!

MLK--taco 003

Easy Taco Casserole with Black Beans

1 lb. lean ground beef
1 15 oz. can black beans, drained and rinsed
1 15 oz. can diced tomatoes (undrained)
1 15 oz. can diced tomatoes with green chilies (undrained)
1 15 oz. can whole kernel corn, drained
1 package taco seasoning mix
10 6-inch tortillas, cut into fourths
1 cup shredded cheddar or Mexican cheese

Preheat oven to 350. Brown meat and drain. Return to skillet and add taco mix, beans, tomatoes, and corn. Simmer for five minutes. Coat a large baking dish with spray. Layer the bottom of the container with half of the cut tortillas. Spoon half the beef mixture on the top of the tortillas, then cover with the remaining tortillas. Top with the beef mixture. Cover with foil and bake at 350 for 30 minutes. Sprinkle with cheese and return dish to the oven for five minutes or until cheese melts.

Hickory Smoked Homicide 2Hope you’ll check out Lulu’s latest adventure in Hickory Smoked Homicide! Now on the shelves!

Finger Lickin’ Dead (Riley Adams)
Hickory Smoked Homicide (preorder book 3!)

Progressive Dinner Deadly

Wednesday, March 9, 2011

Tasty Taco Bake


If you’re a mom, you know that sometimes making a meal a hit is all in the presentation.

Presentation, if you’re cooking for adults, means making a meal pretty on a plate.

Good presentation, for a kid, means presenting a recipe in a way that either camouflages what it is, or presents it in a way that’s acceptable to the child in question.

My daughter swears she doesn’t like tacos. (I know. It’s odd. I don’t understand it—she eats spinach and broccoli happily. No tacos?) But she does like the taco bake casserole.

“Is there sour cream in it?” she asks suspiciously.

“Why no! No, there isn’t.”

“What’s that white stuff?”

“Melted cheese, sweetie. It’s melted cheese. White cheddar. Yes.”

I know, of course, that it’s horrible to intentionally mislead your child. Especially a sweet-faced nine year old. But I have forgiven my mother for perpetrating the same indiscretion in the 1970s…involving, in my case, mushrooms. I’m a proud fan of mushrooms now and I owe it all to Mama.

I like the black beans and corn in this recipe. There’s a good deal of shredded cheese on the top, but you could use less and use a low-fat sour cream and feel pretty good about yourself, I think. I used ready-made taco seasoning, but you could make your own if you have a little more time.


Tasty Taco Bake

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1 pound ground beef
1 onion, chopped
1 clove minced garlic
1 1/2 cups salsa
1 can black beans , drained
1 can corn
small bag of tortilla chips
2 T taco seasoning
2 medium sized flour tortillas
1 cup sour cream (I used light)
2 cups shredded cheese (I like a Monterrey Jack blend)

IMG_20110301_152354Brown beef and onions, cooking with the garlic. Drain and add black beans, corn, salsa, and taco seasoning to the meat. Cook over medium heat until heated through.

Press flour tortilla shells into the bottom of a greased, large Pyrex dish. Spoon the meat and salsa mixture over the tortillas. Top with sour cream, then a layer of cheese. Crumble tortilla chips over the top of the casserole and cook at 350 for 20 minutes, covered. Remove foil and cook an additional 5-10 minutes.


Sometimes when I cook it, the consistency is a little soupy when I take it from the oven, but it firms more as it cools a little. It’s a hit at our house, even with taco-haters. :)

Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig