Tacos sound good for dinner, but you know you won’t have the time or the energy when you get home?  How about a casserole that has all the goodness of a taco and you cook it in the crock pot ^[1]  while your at work? You can prep this the night before and just drop it in the crock pot before you leave!

Taco Casserole Ingredients – 

• A pound lean ground beef
• 1 package of taco seasoning
• 14 oz can black beans, drained
• An ear of fresh corn
• 1 4-oz can diced green chilies
• 1 ½ cup cheese (jack, cheddar or both)
• 8 oz of enchilada sauce (1 cup)
• 12 corn tortillas
• ¼ cup water
• 1 cup chopped cilantro

How to make the casserole – 

Cook the beef until done and crumbly.  Following the package instructions, add the taco seasoning to the meat.  Set aside.

Cut the kernels off the corn.  No need to cook it first.

Spray the inside of the crock pot with cooking oil.  Layer five tortillas, ½ each of the meat, chilies, beans, corn, enchilada sauce and ½ cup of the cheese.  You should have two layers of everything.

Pour the enchilada sauce over the top and the water around the edges.  Top with two more tortillas and the rest of the cheese.

Cook on low for about 6-8 hours.  Keep the lid on!!  The cheese will get golden on the top.  Remove the lid for about 15 minutes before serving.  Slice with a spatula and serve with cilantro sprinkled over the top.

You can also add some sour cream, chopped green onion and avocado – or anything that sounds good to you, but serve it hot! Lime wedges are great to add to the servings.

Makes 6-8 servings

© Copyright 2017 The Lazy Gastronome

I’d love to hear your thoughts – Leave me a comment!

Marinated in fresh lime juice and chilies, this wonderfully moist chicken is topped with avocado & mango salsa ^[6].  Grilled or baked this chicken is delicious!

What you need:

• 1 whole chicken, cut into quarters
• 1 Tablespoon chili powder
• 1 cup fresh lime juice (about 4-5 limes)
• ½ fresh Serrano chili, sliced
• ½ fresh jalapeño chili, sliced
• 1 teaspoon sea salt
• 1 Tablespoons chopped cilantro stems
• 1 green onion, coarsely chopped

 

How to Do it:

Lay the chicken, skin side up, in a non-corrosive dish.  Sprinkle the chili powder evenly over each piece.

Mix the remaining ingredients together in a bowl and let sit for about 30 minutes to allow the lime time to pull some of the flavors out of the other ingredients.

Pour the lime mixture over the chicken and marinate overnight.  In the morning, turn the pieces of chicken so they are skin side down and marinate another 6-8 hours before cooking.

Heat a grill to high.  Place the pieces of the chicken on the grill, away from the direct heat, skin side up.  Put some of the chili slices and cilantro stems on the top of the chicken pieces.  Cook for about 20- to 30 minutes, watching carefully to make sure it doesn’t flare up.   This is a good time to make the salsa!

Turn and cook another 15 – 20 minutes.  The juices should flow clear and there should be no pink left near the joints.  If it’s not quite done at this point, turn and cook again until it is.

Remove from heat and serve hot with Avocado & Mango Salsa. ^[6]

 

© Copyright 2017 The Lazy Gastronome

Are you looking for something new for dinner?  Need some ideas to get  you going?  Where here is the place to find the answer to that age-old question….

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 A collection of fabulous recipes!

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Share your latest and greatest recipes here – All meal or food related, family-friendly posts are invited!  Feel free to post linkys that are food related (please no travel or crafts) as well!  (Sadly, travel posts or non food posts will be deleted).

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 Please stop by and visit them – let them know how awesome they are!

Our most visited post was chared by Home Cooking Memories – Boozy Margarita Cake Balls! ^[12]  Yum!

In the mood for cinnamon rolls but too tired to make them?  Here’s How to Have Cinnamon Rolls without the Work ^[13] – from Crazy About Expresso!

Dessert is sure on my mind – and just look at this amazing Tiramisu Cheesecake ^[14] – Oh my!! Thanks All That’s Jas!

Hot weather calls for popsicles!  Look at these delicious Dairy-Free Raspberry Coconut Pops ^[15]shared by From Play Dates to Parties!

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A delicious salty sweet salsa is great with chips, over meat, or even in a salad!  It’s super simple and can be made up in about 15 minutes – and even though you’ll be tempted to eat it right away, please do let it meld for a bit!

What you need:

• 1 honey mango (see photo below)
• 1 avocado
• ½ jalapeño, finely chopped
• ½ cup chopped red onion
• ½ cup chopped cilantro
• 2 Tablespoons fresh lime juice
• 1 teaspoon sea salt **

 

** I like to use a flaked sea salt.  It has a great flavor and blends really well.  Looks like this:

How to Do it:

First, carefully peel the mango trying to keep on as much meat as possible.  There is a big, flat pit in the middle.  Slice carefully on each side of the pit, then around the thinner edge.  Chop the mango into small squares, as even as possible.

Next, cut the avocado in half and remove the pit.  Carefully scoop the meat from the skin and lay, cut side down on a cutting board.  Slice each half, then cut into small, even squares.

Place all the ingredients in a bowl and gently mix.  Allow to sit for at least 20 minutes to meld the flavors together.

 

© Copyright 2017 The Lazy Gastronome

Summer just seems to ask for Southwestern foods.  That slightly spicy flavor that blends with all those fresh vegetables.  I know it’s not summer yet, but we’ve had some hot days here in Oregon that have made me get excited about the upcoming season!

Here is a salad to get you started (like for your Memorial day barbecue!)

What you need:

• 3 cups cooked rotelle pasta
• 1 ear of corn, slightly cooked and kernels removed **
• 1 Roma tomato, chopped
• ¾ cup chopped yellow pepper
• ¾ cup chopped purple onion
• 3 Tablespoons minced cilantro

Dressing

• ¼ cup chipotles in adobo sauce, finely chopped
• ¼ cup mayonnaise
• 1/4 cup sour cream
• 1/3 cup ranch dressing (I like Litehouse homestyle)
• 4 oz. can of chopped green chilies
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 Tablespoon fresh lime juice

 

** To cook the corn, leave it in the husk and microwave for 2-4 minutes.  Allow to cool, then remove the husk and run under cold water until cool enough to handle.  Carefully cut the kernels from the cob.

How to Do it:

Mix all the ingredients for the dressing in a large bowl.  Make sure it is all blended.

Mix all the salad ingredients together, then pour the dressing over and mix well.

Refrigerate for 3-4 hours or overnight.

Serve cold!

That’s it!  So fire up the grill and get ready for summer – and enjoy your Southwestern Pasta Salad!!

 

 

© Copyright 2017 The Lazy Gastronome