I haven’t posted a recipe in a long time (mostly because I haven’t cooked in a long time). One of my favorite quick & easy dinners is a taco casserole that my mom makes. I think I’ve only made it once for M & myself, but it’s what my mom is making for dinner tonight. [I took these pics from when I made it last spring]
Start off by cooking some chicken or beef. I prefer chicken (about 3 breasts-I use frozen because it’s cheaper that way), so I throw it in the crock pot for a few hours. It still tastes delish if you use beef (1 lb), so if that’s what you choose, just brown it when you’re ready to cook. Shred the chicken when you’re ready to start putting it all together. [oh and pre-heat the oven to 375]
[yum I love shredded chicken]
Spread 3/4 cup of quick cooking rice in the bottom of a casserole dish (don’t forget to spray the dish first!).
Mix one can of corn, one can of Mexican stewed tomatoes, one package of taco seasoning, and 1/2 cup water with the chicken.
Spoon this over the uncooked rice
Cover and bake this at 375 for 20 minutes. Then take it out, but don’t eat it yet! (well, you could, but you’d be missing out on the best part-tortilla chips & cheese).
And bake for about 5 minutes, or until the cheese it melted.
If you don’t eat it all right then and there, it makes great leftovers for tomorrow (or for a midnight snack tonight). Enjoy!