Walking Taco Casserole

Ingredients:

1 1⁄2 pounds Ground Beef

1⁄3 large Onion, chopped

1 can Green Chilies, small can

1 can Enchilada Sauce

2 ounces Cream cheese ingredients

1 bag Fritos Corn Chips

1 bag Shredded Cheese

3⁄4 cup Lettuce, shredded

1⁄2 cup Tomato, fresh, diced

16 ounces Salsa

8 ounces Sour Cream

Instructions:

Brown ground beef with onion.

Add green chilies, enchilada sauce, and cream cheese.

In a 9×13 pan, repeat layers as follows: Fritos chips Meat Mixture Shredded Cheese.

Bake at 350 for 15-20 minutes or until cheese is bubbly.

Top individual servings with lettuce, tomatoes, salsa, sour cream as desired.

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Quick Easy Gluten Free Mexican Cornbread

 My Mother use to make Mexican cornbread at least once a month, I never make it. Lately I've been thinking about hers and wanting some of my own.

On football Saturday, that's what I call it because I love a good football game. I was cooking for a early dinner in front of the television watching our favorite Mississippi State Bulldogs. We had my Classic Beef Chili and Mexican Cornbread. Chili recipe found HERE.

Win or loose this was bound be a great game because when you have great company and great food it's all good!!!!

Quick Easy Gluten Free Mexican Cornbread

Ingredients:

• 1 1/2 cup Bob's Red Mill Cornbread Mix
• 2/3 cup milk
• 2 eggs
• 2 Large dips Mayonnaise
• 1 (14 ounce) cans creamed corn (I use Libby's)
• 1 cup grated cheddar cheese
• 1 cup chopped jalapeno pepper or less

Directions:

Preheat oven to 350°F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, milk, eggs, and mayonnaise. Stir in creamed corn.

Pour half of batter into prepared pan.

Top with cheese and peppers, spreading onto batter.

Pour remaining batter on top of cheese and peppers. 

Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.

 Let cool slightly before cutting into squares.

Ps: This was the BEST Mexican Cornbread I have ever eaten! I think I could eat it three times a day!

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Chicken Cream Cheese Enchiladas

Recently we had a Mexican themed meal for our girls night out at the church. Of course I made a casserole type dish so that I for sure would have something to eat. I didn't tell the girls it was gluten free but they are a smart group of ladies so I'm sure when they saw me eating it they knew. Although one friend did ask to be sure, it seemed she really liked it.

And now I have a new favorite Mexican dish. I have tried many and had favorites in the past but this has topped the cake. I think from now on it will be my all time favorite.

I forgot to take a photo since I was taking it off so when my grand-daughter came for a visit I made it again.  

I could just grab a fork and dig in with no leftovers.

Chicken Cream Cheese Enchiladas

Ingredients:

• 2 chicken breasts boiled and shredded
• 1 can gluten free cream of mushroom soup (I like Progresso Creamy Mushroom)
• 1 brick cream cheese (softened)
• 1/2 small can diced green chilies
• 1 1/2 c. shredded REAL cheddar cheese
• gluten free corn tortillas

Directions:

Preheat oven to 350 degrees. In a bowl, mix first 4 ingredients, plus 1/2 c. of the cheese. In a 9 x 13 baking dish lightly grease the bottom of the pan with butter spray then pour enough of the chicken mixture to lightly coat the bottom. In each tortilla put about 1 tablespoon of the mixture and roll each tortilla and place into the pan seam side down. Once pan is full, pour enough mixture on top to make sure each tortilla is covered. Sprinkle remaining cheese on top. Bake for about 30 minutes.

Enough to share but if you don't want to grab a fork and dig in!

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Deep South Dishes Beef Enchilada Casserole

My favorite bloggers Beef Enchilada Casserole such cheesy goodness you surely won't be able to resist!

I saved this recipe a long time ago but never got around to trying it. I had bought the ingredients several times and used them in something else. Last week when I needed a quick meal I thought about it and pulled it out and I'm so glad I did.

Mary at Deep South Dish is my inspiration she has great recipes and she is Southern which makes it even better. I usually have to adapt her recipes to my gluten free lifestyle but this one is just naturally gluten free.

I did omit the onions though because hubby has an allergy to them.

Beef Enchilada Casserole

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 15 min |

Yield: About 6 to 8 servings

Ingredients

• 2 pounds of ground beef
• 2 (8 ounce) cans of tomato sauce
• 1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
• 1 (10 ounce) can of enchilada sauce
• 1-1/2 teaspoons of chili powder
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly cracked black pepper
• About 16 corn tortillas
• 2 cups of shredded cheddar cheese

Instructions

Preheat oven to 375 degrees F. Cook ground beef until browned, breaking up the meat as you go . Drain off excess fat, if needed, and return to skillet.

Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally.

Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Place enough tortillas to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.

Source: http://deepsouthdish.com

Then I added a green salad and dessert and I had a terrific supper!

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