Stupid Bowl Dip

Hey folks!  This month has flown by in a rush of blurred memories!

It's just been a little over a month since my daddy passed on and things have just been crazy.  We have had the crud for the last 2-3 weeks and are finally getting over it (thanks to some high powered antibiotics).  I still lack the energy I had before this mess hit us, but everyday is better than the last.

The weather in Oklahoma has been insanely unpredictable.  One day, it's 60, the next day, 20.  No wonder we're all sick!

I had to put off the organization on the house for a bit.  My side of the closet is still a mess and I am hoping to get it done in the next few weeks.  And the office just keeps getting worse!  This has to be done by March, so I really need to get things moving.  My motivation has went on vacation...too bad it didn't take me with it.

On a positive note, though, I am going to be a grandmother again!!!  My wonderful daughter and her husband announced Christmas they are expecting another bundle of joy!  She is due sometime in July/August.  We are super excited about this new addition to our family.

This weekend should be a great one.  Yes, it is gonna be nasty, wet, and cold, but the Super Bowl is on Sunday.  We don't actually watch the game.  We watch the commercials.   I usually prepare our "Stupid Bowl Dip", which is a meal in itself.  Sometimes I will make pizza rolls. 

For today's blog post, I will share my "Stupid Bowl Dip" with everyone and hope you enjoy it as much as we do.

"Stupid Bowl Dip"

2 cans refried beans
1 lb. ground beef (or turkey)
1 packet taco seasoning
1 container sour cream
1 head of lettuce
1-2 tomatoes
1 small white or yellow onion
1 can black olives
1 jar salsa
1 large package of Mexican cheese

In a 9x13 baking dish, spread the beans.  In a skillet, brown the ground beef (or turkey) until no longer pink, drain.  Add the taco seasoning to the meat and simmer for about 10 minutes on low.  Layer the meat on top of beans.  Add 1 cup of cheese on top of meat.  Place in a 350 degree oven and bake for 5-10 minutes or until cheese is melted.  While this is baking, chop lettuce, tomatoes, onions and olives.  Take bean/meat mixture out of oven and let cool for about 10 minutes.  Top with sour cream, salsa and cheese, lettuce, tomatoes, onions and black olives.  Serve with tortilla chips.

Enjoy!

Mexican Casserole

I've not posted many recipes.  I’m attempting to fix that.   

We had a lot of appointments this morning.  Got some pretty good news at one, not so much, at the other.  So I guess you could say it was balanced.   By the time we got home, my head was about to split wide open.  It’s just so hot and so humid.  Thank God for my air conditioner!!!

After hubby left for work, I went into our bedroom and laid down for a while.  My son came in a few hours later and woke me up.  I didn’t want to wake up.  But, I did.

Before I laid down, I boiled some boneless, skinless chicken breast.  Now I had to figure out what to do with it.  I wasn’t in the mood for anything in particular, so I was open to any suggestion.  My son began talking about a recipe I had made a few years ago.  Like I was gonna remember it!!!  He did.  So, we began searching the kitchen for the ingredients.   I was in luck, I had it all.  So, we began to do the prep work and assembly.  

This recipe is really good.  I’m not sure what to call it, so my son just calls it “Mexican Casserole”.  It works.   If you make this, let me know how it turned out and any changes you made.

Mexican Casserole

2 large boneless, skinless chicken breast

2 large fresh ears of corn, cooked and cut off the cob (Can use frozen, about 1 1/2 cups)

1 small white onion, diced

2 T. minced garlic

1 package of taco seasoning

1-15 oz. can tomato sauce

1 can black beans, drained and rinsed

1 package flour tortillas

3 cups Fiesta Blend Cheese (or cheese of choice

Salt

Pepper

Onion Powder

Garlic Powder

Lettuce

Tomatoes

Sour Cream

Process:

Boil chicken breast in the salt, pepper, garlic and onion powders, to taste.  Let cool, then shred.  Set aside.  Cook corn on the cob, let cool, then cut off corn, about 2 large ears.  Combine, chicken, black beans, corn, onion, and minced garlic in a large skillet.  Add a little olive oil to coat mixture.  Let this cook for about 5-10 minutes. 

In a bowl, mix together tomato sauce and taco seasoning.  Pour over chicken mixture and simmer for 10 minutes.  If the mixture is thick or dry, add a little water to thin.

In a spring form pan, or a casserole pan, place flour tortilla in the bottom of pan.  Add 1 cup of the chicken mixture and spread, and a thin layer of cheese.  Continue adding layers, pressing down as you add a tortilla until pan is almost full.  Top with cheese and place in a 350 degree oven for 20 minutes or until cheese is melted and bubbly.  

Remove from oven and let rest for 10 more minutes.  Top with lettuce, tomato, black olives, sour cream, salsa, and any other goodies you can think of adding.