Day 199 - Buffalo Turkey Sliders

Buffalo Turkey Sliders, Potato Salad, Fruit Salad

Ok, this is probably one of the more unappealing pictures for one of the more delicious things I've ever made.  I made up this recipe based on what I had in my fridge, and it was SO GOOD.  Turkey burgers stuffed with cheese and buffalo sauce, on slider buns with provolone and tomato.  Beyond tasty!  The provolone was totally unnecessary, but still appreciated!  Had two leftover sliders for lunch today with fruit salad and potato salad.  I ended up actually packing the burger patties in a separate container for microwaving, and at the rest cold.  Perfection!

I know these don't look pretty, but they are much prettier in person and delicious!  You should definitely try them.

Buffalo Turkey Sliders

1 lb ground turkey
8 slider buns, any kind (I used King's Hawaiian)
1 egg white
1/2 cup panko bread crumbs
1/2 cup shredded colby-jack cheese
1/4 cup buffalo sauce (I used mild)
toppings of your choice

In a large bowl, mix turkey, bread crumbs, cheese, egg, and buffalo sauce with your hands until well blended.  Shape into 8 slider patties, about the size of two golf balls.  Cook over medium high heat in a non-stick skillet until dark brown on both sides, about 4-5 minutes per side.  Place hot onto slider buns, add toppings of your choosing, and enjoy!

These burgers will fall apart on the grill, so be sure to cook these stovetop.  They will come out very soft and gooey - as long as there is no pink in the middle, you're burgers are fully cooked - enjoy how they melt in your mouth! Pin It Now!

Day 197 - Shrimp and Grits

Shrimp and Grits

 
I love shrimp and grits.  It's shrimp!  AND grits!  What more could you ask for in a food? 

There is great debate as to whether Shrimp and Grits as a dish orginiated in Charleston or on the Louisiana/Mississippi/Alabama/Florida coast (affectionately known as the Gulf Coast to those of us from the area, even though we acknowledge that there are many other gulfs in the world!).  Now, I've lived both in Mississippi and in South Carolina, and I'm not sold on who actually invented this delightful dish...nor am I sold on which is better than the other.  The Charleston version always has bacon (yay!) and gravy (ew), while the Gulf version usually has sausage (ew) and creole spices (yay!).  So, mine is...a little of both.

I took some to lunch today, even though the picture I snapped was in the bowl last night before I devoured it.  If you're reheating grits, I recommend pouring a little milk or chicken broth over it before heating - grits dry out after a while, so the added moisture is needed.  And I always use the Southern Living Cheddar Cheese Grits Casserole when I'm cooking to impress - has never failed me!

Shrimp and Grits

1 batch of cheddar cheese grits
1 pound raw shrimp, peeled and deveined
2 slices thick cut bacon
1/2 cup baby bella mushrooms, chopped
1/2 cup yellow onion, chopped
1/2 cup bell pepper (I use red, but green is fine), chopped
1/2 cup white wine or light colored beer, whatever you have on hand
2 cloves garlic, minced
1-2 T olive oil
1-2 T creole seasoning

Bake up your grits.  Don't eat them too soon, even though you want to!  Slice bacon into small bits and cook in a non-stick skillet over medium heat.  As soon as bacon begins to crisp up, add in mushrooms, bell pepper, onion, garlic, and creole seasoning, cooking for about 5 minutes or until softened.  Pour in wine or beer and bring to a simmer.  Toss in shrimp and cook for about 2 minutes, or until shrimp is pink.  Spoon over grits and serve hot! Pin It Now!

Day 195 - Avocados Stuffed wtih Shrimp Salsa

Avocados Stuffed with Shrimp Salsa, Mandarin Orange Segments, Wheat Crackers

 
I love walking into the farmer's market these days and seeing all the fresh, delicious produce.  I saw some avocados this week that looks delicious, and then I started thinking that a lot of the leftovers I'd have this week (shrimp, corn, tomatoes) and some of my pantry staples (oil, vinegar, lemons, frozen edamame) would make a delicious stuffing for those Avocados.  And so, the  "avocado stuffed with shrimp salsa" was born!  Ok, not born, I know other people have made them, too, but I made this recipe out of leftovers, and it's the first time I've made it!

So.  Delicious.


Had half for a snack last night, packed two halves for lunch today, and I have another half which I may feed to by boyfriend tonight, if he's really, really lucky!

I packed my two halves for lunch today with mandarin orange sections and some wheat crackers.  You definitely need to try this one!

Avocados Stuffed with Shrimp Salsa

2  ripe avocados
1/2 cup cooked shrimp
1/3 cup cherry tomatoes
1/3 cup cooked corn kernals
1/3 cup shelled edamame
1 T olive oil
1 T lemon or lime juice, divided
1 T minced jalapeno, optional
1 t finely chopped cilantro
dash of salt and pepper, as needed

Cut avocados in half and discard the pits.  Scoop out just a little of the center of each avocado to make room for your stuffing.  You may chop up this avocado and put it in your salsa, or just eat it as you scoop it out like I did!  Sprinkle about 1 teaspoon of the lemon juice over the faces of the avocado, coating the surface of the flesh well - this will prevent them from browning.  Chop shrimp and tomatoes into smaller pieces, about the size of the edamame.  Stir together shrimp, tomatoes, and remaining ingredients in a small bowl.  Spoon mixture in equal parts into avocados.  You may either serve immediately, or chill a few hours in advance of serving.

This is how open your avocado "cup" for the stuffing should be after you scoop out some of the avocado flesh.  Isn't that beautiful?!

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Day 194 - Baked Shrimp

Twice Baked Potato, Baked Shrimp, Grape Tomatoes, Orange Slices

This lunch is all leftovers, and wow were they good last night!  I'm hoping they're just as good for lunch today!  Last night I had a big green salad, twice baked potatoes (I'm on a kick with these that needs to end now), and baked shrimp.  So, for lunch today I packed a leftover potato, leftover shrimp, cherry tomatoes leftover from my salad making, and some orange slices.


I can't wait for lunch!

Baking these shrimp was super easy.  They'd be delicious on pasta, salad, or - as I had them last night - on their own.  These are so easy, even your culinarily-challenged friends could make them.  You should try it!

Baked Shrimp

1 lb raw shrimp, peeled and deveined
2 T olive oil
2 T adobo seasoning
1 T butter, melted

Gently toss together all ingredients and place in a single layer on a baking sheet.  Bake at 425F for 10 minutes.  Shrimp should be delicately pink, and the oil should be sizzling.  Serve hot, or chill in refrigerator for use in cold dishes.  Enjoy!

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Day 193 - Potatoes Benedict

Potatoes Benedict

 Alright, friends, I'm aware this is cheating - I did not take this to work, nor would I.  But I made it for brunch yesterday, and it was so good that I have to share.  I'm calling it...Potatoes Benedict!  Essentially, it's a bacon-hashbrown muffin topped with a poached egg and some hollandaise sauce.  A little different, and very tasty.

I'm going to give you the recipe details for the potato muffins, which I topped with poached eggs, and this hollandaise recipe.  This makes a dozen muffins, and I served two per person.  Enjoy!

Potatoes Benedict
1 lb shredded hash browns (I used Simply Potatoes)
1 cup shredded cheddar jack cheese
3 strips of bacon
1/4 cup sour cream
1 T salt
1 T black pepper
12 eggs, poached
Hollandaise Sauce

In a large bowl, mix together potatoes, cheese, sour cream, salt and pepper.  Cook bacon until crisp, crumble, and add to potato mixture, stirring well.  Spoon potatoes into a well greased muffin tin, filling each cup about to the top.  Bake at 400F for 30 minutes.  Remove from oven and run a knife around each cup.  Flip potato muffins over and let cool while you're poaching your eggs.  Top each muffin with one egg and a generous drizzle of hollandaise.  Serve immediately, perhaps with some grilled asparagus and toasted English muffins! Pin It Now!

Day 191 - Roasted Brussels Sprouts

Roasted Brussels Sprouts, Apricot, Herbed Rice, Pan Seared Pork Chop.

Still have leftover pork chops from the other day!  So I packed it for lunch with some herbed rice, another apricot, and roasted brussels sprouts.

Now, if you hate brussels sprouts when they're boiled and steamed, you absolutely must try them roasted.  I promise, it's like a totally different food!  They take on this sweet, nutty flavor and get all crispy and delicious!  Mine look very dark because they're covered in balsamic...and a little over-charred.  You should definitely cook them until they're visibly golden and crisp, at least!  Try it!

Delicious Roasted Brussels Sprouts

1 lb brussels sprouts
2 T olive oil
1-T vinegar, your favorite type
salt and pepper, to taste

Wash brussels sprouts and pat dry.  Trim ends and cut in halves or quarters.  Place in a bowl and drizzle with oil and vinegar, tossing very gently with a spoon.  Lay sprouts (flat side up or down, I do both) on a lined baking sheet.  Sprinkle with salt and pepper.  Bake at 400F for 20-30 minutes, or until dark golden.  Serve immediately.

Party trick:  Soak toothpicks or wooden cocktail picks in water for 30 minutes.  Stack about 3 brussels sprout halves on each stick and bake that way.  Serve as a party appetizer with horseradish or a lemon-garlic aoli.  You're welcome! Pin It Now!

Day 190 - Pork Chop and Mushroom Pasta

Mushroom Pasta, Seared Pork Chop, Green Peas, Apricot.

Tried out a new recipe last night from Martha Stewart for Mushroom Pasta. Yummmm!  Creamy like alfredo sauce, but a little lighter.  I made mine with spaghetti instead of fettuccine, as called for, for the very important reason that I only had spaghetti in my pantry!  I served it last night with some pan seared pork chops and green peas.  Packed it all up for lunch today with some orange sections, and it was very nice for lunch indeed! Pin It Now!

Day 188 - Seafood Fettuccine Alfredo

Fettuccine Alfredo with Shrimp and Scallops, Red Cherries, Broccoli.

Some days, you need to make fancy comfort food.  That's what I needed last night.  It's just been a rough week (ok, rough month), and it was time for some cream sauce to make it temporarily better.  And so, fettucine alfredo from scratch, with shrimp and scallops.

Yuuuuuuuuummmmmmmmmmmmmmmmm!!

This is not healthy.  Do NOT make this if you are watching your weight, cholesterol, blood pressure, blood sugar, or anything else.  This is the epitome of indulgence, and it's delicious.

I added some cherries and broccoli at lunch to make it at least somewhat nutritious.  I added in shrimp and scallops, but this would be delicious with just about any seafood or chicken.  I'll give you the recipe for the sauce, which matches about a pound of pasta, cooked.  You will love it!

Alfredo Sauce

1/4 cup butter
1 cup heavy cream
1 cup dry white wine
1 cup freshly grated parmesan
1 garlic clove, minced
2 teaspoons cornstarch
salt, to taste
1 pound dried pasta, cooked al dente 

In a medium sized non-stick pot, melt butter.  Stir in garlic and saute just until fragrant, about 2 minutes.  Pour in cream and wine; heat over medium-low heat until just barely bubbling on the sides.  Stir in cornstarch and bring to a boil; reduce heat to low immediately and whisk together until thickened.  Add in parmesan and salt, if necessary, whisking until smooth.  Toss with hot, cooked pasta and any other toppings desired (seafood, chicken, broccoli, asparagus, etc.).  Serve immediately and enjoy!
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Day 187 - Cheerwine Pulled Pork

Cheerwine Pulled Pork, Potato Salad, Baked Beans.

Made pulled pork this week for two friends who recently had a baby.  And, since dad is a Carolina Boy, I made Cheerwine pulled pork?

What is Cheerwine, you ask?  It's a softdrink originating in the Carolinas.  It's like a fruitier, lighter Dr. Pepper.  Anyway, they make pulled pork with it a lot, because it's really tasty, and so that's what I did, along with potato salad and baked beans.  And, of course, kept some for myself.  Had some for dinner the other night, and then brought the leftovers for lunch.

If you've never made pulled pork, try it this way.  I promise, you'll thank me.

Cheerwine Pulled Pork

1 5-lb pork picnic shoulder
1 12-oz can Cheerwine (or Dr. Pepper, or Coca-Cola, or anything else dark and sweet)

Spray the interior of a 5 quart crock pot with cooking spray.  Place pork shoulder in the crock pot, pouring Cheerwine over the top.  Cover and cook on low for 8-10 hours.  When pork falls apart with a gentle prod of a fork, you're ready to go.  Pull out pork with tongs (it should shred on its way out), makings sure not to include bones or fat.  Place pulled pork in a separate container.  You may or may not reserve the juices leftover, as desired.  Serve hot or cold.

If you want to keep hot, pour bones, fat, gristle, juice, etc out of crock pot, reserving at least a cup of juices.  Place pork and liquid back into crock and keep on the warm setting. Pin It Now!

Day 185 - Baked Chicken Breast Leftovers

Baked Chicken, Feta and Pita Crostini, Caesar Salad, Orange Sections

Ah, leftovers!  My favorite part of Monday!

Last night had some tasty baked chicken which had been marinated in Italian Dressing - so I made an extra for lunch today.  Boxed it up along with some feta-pita crostini, caesar salad, and orange sections.

Chicken breast or fish filet and a big plate of salad is a weeknight regular in my kitchen.  I think I have it once or twice a week because it is easy and healthy.  And it's always good to get some greens in you!  They also make great lunch leftovers.  Many nights, I'll mix the salad together minus the dressing, spoon it in a box for lunch, then toss that's night salad with dressing and add a little dressing on the side in my lunch box.  Couldn't be easier, and that way I always have freshly dressed salads! Pin It Now!

Day 183 - Crispy Baked Cod

Crispy Baked Cod, Lima Beans, Rice Pilaf

This is one of the easiest recipes ever.  I've been trying to get over my dislike for frozen fish.  I grew up in an area where fresh fish was plentiful, and find myself now in a city where the "fresh" fish is literally described as "fresh (frozen)."  Seriously?

But fish is so good for you, and I love it so much, that I've been experimenting with frozen fish.  This isn't as good as fresh, but it's pretty darn good and so easy.  I made some last night and packed the leftovers for lunch today with some lima beans and rice pilaf.

Not my greatest recipe, but a good one nonetheless.  You can use either fresh or frozen, whatever you have on hand.

Crispy Baked Cod

2 six ounce filets of cod (thawed, if frozen)
6 oz. fat free, plain greek yogurt
1 T lemon juice
1 t hot sauce
1/4 cup panko bread crumbs

In a small bowl, whisk together the yogurt, lemon, and hot sauce.  Spread over fish filets and place in a shallow dish.  Wrap well with cling wrap and marinate, refrigerated, for at least four hours.  When ready to bake, shake off excess marinade from fish and roll in bread crumbs.  Place both pieces of fish on a greased baking sheet.  Bake at 400F for 15 minutes, or until fish flakes.  Serve hot. Pin It Now!

Day 180 - Tuna Noodle Bake

Tuna Noodle Bake, Broccoli, Strawberries

Leftovers from last night, yay!  Tuna Noodle is my boyfriend's favorite meal.  Ok, let's be honest - it's his favorite meal when his mom makes it.  He is always very appreciative when I make it for him, but he's also always clear that it's not the way his mom makes it.  (So, I asked his mom.  She says she's never made it the same way twice.  I'm assuming, then, that his preference is purely nostalgia and has nothing to do with the actual casserole).

Anyway, I grew up eating it, too, so I make it from time to time.  It is cheap to make, and consists almost entirely of pantry staples.  And last night, that was the kind of meal I needed!  I had the leftovers today with some steamed broccoli and fresh strawberries, and it was very nice. 

Tuna Noodle Bake

2 four ounce cans tuna, in water, drained
2 cans cream of mushroom soup
10 ounces milk
16 ounces of pasta, any kind (This is a great way to get rid of leftover bits of dried pasta in your pantry)
1 can green peas, drained
2 cups shredded cheddar cheese
1/2 cup bread crumbs
1/4 cup butter

Cook pasta according to directions; when al dente, drain water.  Add in tuna, soup, milk, and peas; mix well.  Pour into a greased 9x13 casserole dish.  Top with cheese  In a small, nonstick skillet, melt the butter. Stir in  breadcrumbs until they have absorbed the butter and become clumpy.  Sprinkle over the cheese layer.  Bake casserole uncovered at 350F for 30 minutes.  Let cool 5 minutes before serving. Pin It Now!

Day 174 - Spicy Garden Pasta with Shrimp

Spicy Garden Pasta with Shrimp, Carrots, Grapes

Y'all, I made this up last night and it was so good. Spicy, full of vegetables, shrimpy.  Yummmmmm.  It's not overly pretty, but I promise it looks better in person, was super easy to make, and pretty healthy.  I'd definitely make this for company...but enjoyed not sharing it last night.  A lot.

Added some grapes and carrots with the pasta, which added a nice, bright, crunchy feel for lunch.  Delicious!

Spicy Garden Pasta with Shrimp

12 oz. whole wheat pasta shells
24 oz. vodka sauce
2 cups frozen shrimp, thawed and peeled
2 cups cherry tomatoes, halved
1 small onion, chopped
1 small red bell pepper, chopped
1 small zucchini, sliced thinly
2 T olive oil
2 t red pepper flakes
1 t minced garlic

In a  large, non-stick skillet, heat oil over medium-high heat.  Add in onion, bell pepper, and garlic, sauteing for about 5 minutes.  Add in tomatoes and zucchini, sauteing about another five minutes.  Pour in vodka sauce and pepper flakes, stirring well and simmering over medium heat for about 20 minutes.  Meanwhile, cook pasta according to directions.  When pasta is done, add in shrimp to hot water and pasta and drain immediately.  Add in sauce as desired, and let sit for about 2 minutes while shrimp steams in the pasta.  As soon as shrimp is pink, serve immediately.  

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Day 173 - Red Beans and Rice

Red beans and rice, grapes,corn.

Red beans and rice!  Yum! I make mine in the slow cooker, and enjoy every single bite.  I also make mine Gulf Coast style - I was informed at lunch today that my red beans looked "weird" because they had sausage and onions in them, by a friend who is from another part of the country.  Honestly, never occurred to me that "red beans and rice" wasn't a trademarked term used in New Orleans.  Obviously that's just crazy talk on my part, but I found it interested how heated the table discussion became over the "right" way to cook different foods.

Whoever said American culture is becoming overly homogenized needs to come eat lunch with me, apparently.

Anyway, I pared my red beans and rice with some leftover silver queen corn and grapes.  Tasty!

Slow Cooker Red Beans and Rice

1 cup dried red beans

1 onion, chopped

1 green bell pepper, chopped

1/2 lb kielbasa or cooked andouille sausage, sliced thin

1 T minced garlic

1 T cajun seasoning

1 quart chicken stock or broth

3 cups hot cooked rice (I like saffron rice, but plain white rice is the classic)

Combine all ingredients, except rice, in a 2 quart crock pot.  Cook on low for 8-10 hours, or until beans are tender.  Serve over rice with a green salad and a crusty baguette!

 

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Day 167 - Cajun Pasta

Cajun Pasta, Strawberries, Dried Pineapple.

I had no idea what to cook for dinner last night.  NO idea.  I normally plan my menu in detail, but I just wasn't on my game last night.  But then I remembered this Cajun Pasta recipe that I found on Pinterest, and realized that I had the ingredients at home to make an altered version.  It was SO good.  Creamy, zesty, and still a little light.  Of course, like any pasta, it was less good heated up for lunch, but still quite tasty.  I'd definitely make this again, even for some company.  The leftovers today were packed with some strawberries and dried pineapple, which made a very nice lunch.

Feel free, when making this pasta, to play up or down the spice factor!

Cajun Pasta

8 oz egg noodles, cooked
1-2 lbs boneless, skinless chicken breast
12 oz frozen onion and pepper blend (also called fajita mix)
1 cup white wine
1/3 cup 2% milk
4 oz fat free cream cheese
2 t. Cajun or Creole seasoning (I use Tony Chachere's), divided
2 t. chicken bouillon
1 T olive oil
1 T minced garlic

Heat olive oil in a pan over medium heat.  Chop chicken into bite sized pieces, and place into pan when hot.  Cook until chicken is lightly browned and cooked all the way through, sprinkling with 1 teaspoon of cajun seasoning as you cook.  Remove chicken and place in a separate container.  Place frozen onions and peppers into pan, cooking until they are slightly soft, around 7 minutes.  You  may add more oil, as desired.  Stir in minced garlic and saute for another minute.  Pour in wine and bouillon, making sure to scrape up any drippings or brown bits from the bottom of the skillet.  Stir in cream cheese and remaining seasoning, stirring until cream cheese has melted.  Add in milk, chicken, and pasta.  Cook until heated through and sauce has thickened; serve hot. 

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Day 160 - Chicken Pies with Homemade Stock

Chicken Pie, Strawberries, Edamame

Our last rotisserie chicken recipe today is a repeat - but not really.  For dinner last night I made Moravian Chicken Pies, which I've made before.  The only thing that I did differently was actually cut out the pie dough into rounds, which I think makes a much prettier pie.  I threw in some edamame and strawberries for lunch today, and it was a great little meal!

Now, you can go back and look at my recipe for these pies anytime.  What I want to share with you today, however, is how to make homemade chicken stock from a rotisserie chicken.  The chicken pie recipe calls for both chopped chicken as well as chicken broth or stock, both of which I got from this week's chicken.  Making your own stock is extremely easy, and it freezes beautifully!  Speaking of freezing, I'll sometimes freeze the chicken bones and make stock out of them later, if I'm pressed for time.  Trust me, making your own stock will make all the difference in the world!

Chicken Stock from Rotisserie Chicken

1 four pound (or smaller) rotisserie chicken, meat and skin removed (some meat and bones remaining)
2 carrots
2 stalks celery
1 onion, peeled and halved
1 garlic clove, peeled
1 t black pepper
1 t kosher salt
3 quarts water

Place all ingredients in a large stock pot.  Feel free to throw the carrots and celery in whole, leaves and all included.  You may chop vegetables to better  fit your pot.  Bring pot to a boil and then reduce to a quick simmer; simmer for at least one hour.  If liquid looks like it's getting too low, then just add more water.  When stock is a rich golden color, remove from heat.  Strain liquid, removing all solids.  Let cool and keep either in refrigerator or freezer.  Use for soups or any other recipe that needs chicken broth!

Tip:  if you're freezing stock, try freezing it in your ice tray.  When frozen, pop all the cubes into a large bag - each cube is about 2 Tablespoons of liquid, so you can just throw as little or as much as you need into your recipes for the next few months!

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Day 154 - Fruit and Veggie Box with Ravioli Salad

Grape Tomatoes, Mandarin Oranges, Ravioli Salad, Green Grapes, Cucumber Slices

Alright, friends, same drill as yesterday, except today we have Ravioli Salad!  It's just one package of cheese ravioli tossed with 4 oz of pimentos, julienned veggies stolen from my bagged salad, olive oil, white balsamic vinegar, and a little salt.  Not even worth writing out a recipe, but so delicious!  I added in grapes and mandarin oranges for sweetness, as well as more tomatoes and cucumber.  Yum! Pin It Now!

Day 151 - Slow Cooker Beef Stroganoff

Beef Stroganoff, Red Grapes, Clementine

 
These leftovers are a total splurge, and so worth it!  Last night I made Slow Cooker Beef Stroganoff - cheap, easy, sinful, delicious.  This recipe is very similar to the beef tips that I shared with you a few months ago, but honest - this is way more delicious.  Not the prettiest picture I've ever taken, but trust me...delicious!  I added grapes and a clementine to try to keep it a little healthier for lunch today, which I just kept on the lid of the container while I was microwaving the stroganoff over egg noodles!

Slow Cooker Beef Stroganoff

2 lbs beef stew meat
2 cans cream of golden mushroom soup
16 oz sour cream (I use 8 oz fat free, 8 oz low fat...full fat would be tastier, though)

Combine beef and soup in the slow cooker; cook on low for 10-12 hours.  Stir in sour cream and cook until heated through, about 15-30 minutes.  Take the time the sour cream is heating to cook up some egg noodles and a nice green salad! Pin It Now!

Day 150 - Hasselback Potatoes

Hasselback potato, chicken drumstick, steamed broccoli, clementine.

 
Leftovers from last night!  I baked chicken drumsticks in hot wing sauce, steamed broccoli, and made Hasselback Potatoes.  Have you seen these things?  They are all over Pinterest.  There are different versions, but they all consist of cutting thin, partial slices through a baking potato, adding butter or oil, and baking them.  Honestly, I've made these twice....and I'd rather have a baked potato.  They're ok, they're certainly pretty, but they just taste like plain potatoes to me.  However, everyone else raves about them, so maybe give them a try.  Here's a good recipe.  If you discover any secrets to super flavorful versions of this recipe, let me know! Pin It Now!

Day 148 - Taco Casserole

Taco Casserole

Ok, last day of casseroles!  I made a taco casserole last week...and, I gotta be honest.  It was meh, and nothing more.  Would actually make a better dip than a casserole, and would be better served for kids or teenagers who like basics.  It was good, I'd experiment with it again, but not the best thing I've ever made.  Still, I'll share the recipe just in case you have no idea what to cook for dinner tonight!

Taco Casserole

1/2 pound ground beef
1 cup shredded cheddar jack  cheese
1 16 oz can refried beans
1 16 oz can black beans, drained
1 14 oz can chopped tomatoes
2 8 oz cans green chilies
1  bag of tortilla chips
1 T chili powder
1 t cumin
1/2 t cayenne pepper
1/4 t onion salt

In a large skillet, brown beef, adding in spices as beef is cooked.  Stir in both cans of beans and cook until heated through.  In a 9x9 pan (mine was 8x11), crush enough chips to cover the bottom.  Spread half of bean mixture on top, and then spread 1 can of chilies over beans.  Repeat chip, bean, and chili layers.  Pour can of tomatoes over the top and sprinkle on cheddar cheese.  Bake at 350F for 30 minutes.  Let rest for a few minutes before serving.

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