Yeah, tonight was one of those nights where I wasn't sure what to make for dinner, didn't have a ton of things left in the house and my keys were all but calling out to me to head out to the nearest McDonald's. At the last minute I rallied, and so can you. This dinner will take--from start to finish-- 30 minutes, I swear it. And the result was a meal that even my 20 month old ate. Winning.
Mexican Casserole
Serves 4-6
30 minutes
Ingredients
1 can enchilada sauce
1 can sweet corn
1 can black beans
1 can chopped tomatoes with chiles
1 lb. ground turkey (or beef)
1 packet taco seasoning
1 package of corn tortillas
1 12 oz bag of shredded cheese
cilantro, chopped
1 jalapeno pepper, chopped (optional)
1 avocado, cubed (optional)
Pre-heat the oven to 400 degrees F. In a skillet, cook the ground turkey and add the taco seasoning. If your family likes spicy, add in the jalapeno pepper too.
In a 9x13 pan, lightly grease the sides so nothing sticks. Add a tiny bit of your enchilada sauce to the bottom, enough to coat it. Take the stack of tortillas and slice them into 1 inch strips, then lie the strips out along the bottom of the pan. Add half of your cooked and seasoned ground turkey on top of this, followed by half the can of beans, sweet corn, tomatoes and then drizzle half the can of enchilada sauce over it all. Add half the bag of cheese. Now add the rest of enchilada sauce, then the tortilla strips followed by the other ingredients in the same order. Top with cheese and cilantro. Put it in the oven for 10 minutes or until the cheese is nice and melted. Add the avocado on top.
Enjoy!
This soup is a family favorite! A lot of recipes call for flour or heavy cream to thicken potato soup, but I have found that by veggie loading and sticking to whole milk, (which I always have on hand with a toddler around), you can create a yummy thick and nutritious soup.
Cheesy Potato Soup
serves 4
40 min total
1 bag of red potatoes, skinned and cubed
16 oz of chicken broth
3 cups whole milk
8 oz shredded cheddar cheese
1 or 2 zucchini, chopped
2 cups carrots, chopped
2 cups broccoli
pepper
parsley
onion powder (or chop up 1 onion)
green onions, diced
bacon bits
Throw your potatoes, veggies, spices and chicken broth into a pot. Keep at a boil until the potatoes and veggies are tender. Take a potato masher and mash the potatoes in the pot as much as you can. Add in the milk. Heat until it reaches a boil, then bring it down to a simmer. Add in the cheese, stirring. Serve with green onions, cheese, and bacon bits sprinkled on top.
