Taco Corn Chip Casserole

It's been a while since I posted, I know. I apologize. Things just seemed to pile up and I needed time to dig my way out. I'm going to do my best to keep up with this, this time.

I need to get my act together...seems every time I cook or crochet something new, I don't have a camera near. I did get a picture of tonight's dinner, but used the camera on my tablet and it leaves a lot to be desired.

Right now, there are four adults here, our two sons are home while they go to school, so I'm still cooking for an army. This recipe is easily cut in half for normal people. Not only do my boys pack it away, they also like leftovers for lunch the next day or so, so even though I make a lot, it's very seldom that any goes to waste.

As usual, substitutions are great. Make it to suit your family. This calls for kidney beans, but I think next time, I'll use black beans. I meant to add some Rotel, but forgot until I was adding the last layer of cheese, so... maybe next time.

Taco Corn Chip Casserole

2 lbs lean ground
2 cans (15oz) kidney beans, drained and rinsed
1 large can (28 oz) tomato sauce
1 packet taco seasoning
1 can corn, drained
1 small onion, chopped
3 C. Shredded cheddar cheese
2 bags (9oz) corn chips

Heat oven to 350°

Cook beef and onion in a large skillet. Drain and return to skillet. Add taco seasoning, tomato sauce, beans, and corn; mix well.

In a 10x14” baking dish, cover bottom with a layer of chips. Top with half the meat mixture, then half the cheese. Top with another layer of chips. Repeat layers, ending with chips.

Bake, uncovered, 20-25 minutes.


**This recipe may be halved**

Taco Bake

So, it's winter and the local grocery stores have ground beef on sale. For the last 2-3 weeks! Move on, we all have enough hamburger! *sigh*

Me being cheap, have had to get creative with the menu because you can only eat so much meatloaf, tacos, and hamburgers. I had a bag of tortilla chips left from the last time we had tacos and I made pico. I certainly had the ground beef. And I always have taco seasoning, sour cream, cheese and onions...hmmm...

I made it without the refried beans because, genius me, I didn't think about them until the casserole was in the oven. If you don't like refried beans, you can use a can of drained black beans or red beans or pinto beans. Or you can just leave the beans out altogether, but they would bulk it up a bit.

Now, as usual, I made enough for an army, but food doesn't last long here. I used a huge 10x14" baking dish. We have leftovers, but not as many as you might think! And they'll be gone by the weekend. If you don't have a houseful of big eaters like I do, you can easily halve the recipe. I don't recommend freezing this because of the tortilla chips, but if you used torn corn tortillas instead, in the one you freeze, it should work...it just won't have the crunch 

If you like it hotter, add some peppers, milder, use canned diced tomatoes rather than the Rotel.

Taco Bake

2 lbs ground beef (80-85% lean)

1 chopped onion

2 cans Rotel, undrained

1 C. sour cream

1 small can sliced black olives, drained

1 packet taco seasoning

1 15 oz can refried beans

3 C. shredded cheddar cheese

1 large bag tortilla chips

Heat oven to 350°.

Cook meat and onions till onions are soft and meat is no longer pink. Drain and return to skillet.

Stir in Rotel, sour cream, taco seasoning, olives, and beans. Simmer over medium heat 10 minutes.

Coarsely crush half the chips into the bottom of a 10x14" baking dish. Spoon half the meat mixture over the chips. Sprinkle half the cheese over the meat. Repeat layers, making sure the cheese is the last layer added.

Bake 20-25 minutes, until cheese is melted and everything is heated through.

Granny Square Poncho Pattern

I just finished another granny square poncho and have had several requests for the pattern, so I thought I'd finally get it written up and in my Etsy shop. It's easy but a bit time consuming.

You can buy the pattern here: Granny Square Poncho Pattern.

Alternatively, if you would rather buy the poncho than make it, it's available, custom made, here: Afghansoffthehook, Granny Square Poncho

A warm, chunky scarf for winter

A couple of months ago, I got some super bulky yarn on clearance and have been searching for patterns since. Most call for a 9mm hook and while that's fine for boot cuffs and hats, the scarves and cowls end up too stiff for my taste. I like those to be soft and squishy.
So I came up with my own design. It's mesh-y...lots of holes...but so thick that it's still warm, but the holes keep it pliable.
It takes just over a skein of Lion Brand Hometown, 81 yards each, so...about 100-110 yards.

Super Chunky Mesh Cowl
Pattern designed and written by Rachel Simister

Super chunky yarn, category 6. I used Lion Brand Hometown. This took just over 1 skein, approximately 100-110 yards.
16mm crochet hook
J hook. I used this to weave in the tails and sew the ends as the thick yarn wouldn't fit in any yarn needle!

CH 13.
Row 1 - hdc in 3rd CH from hook, *CH 1, skip next foundation CH, hdc in next CH*. Rep from * to * across.

Row 2 - CH 3, turn. Hdc in first CH 1 space. *CH 1, skip next hdc, hdc in next CH 1 space*. Rep from * to * across, putting last hdc in chain space at the end of the row.

Rows 3-50 - rep row 2.
Cut yarn, leaving a 12" tail. Whip stitch short ends together, weave in ends.

This is a free pattern. You can give it out, but please don't sell it or post it anywhere. You may post a link to it if you like.
Thank you!
10/11/2014