I have another easy weeknight recipe for you. Beef Taco Bake. It’s basically a Mexican-type casserole. I just love the ease of throwing things into a baking dish and popping it into the oven.
Beef Taco Bake (Serves 4)
Recipe adapted from Campbell’s Kitchen
1 pound ground beef
1/2 cup onion, diced
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup salsa
1/2 cup milk
8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese
green onions for garnish
Cook the beef & onions in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400 for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese and green onions.
*Note: original recipe had the option of using flour tortillas. I used the flour ones but they were too mushy in the recipe. Either toast them first or use the corn tortillas.
Yesterday’s breakfast was scrambled egg beaters with green onions, salsa and shredded cheddar cheese.
I got ready and we headed off to the ice rink for my daughter’s all-girl birthday party. Since many of the kids had only skated once or twice (or not at all like my son), it was a wee bit stressful but my daughter had a blast and that’s all that matters.
For dinner we ordered my favorite Mexican food from El Nopalito. I was beyond excited.
I finally discovered a wine glass that is just the right size.
Isn’t that thing crazy!?! It holds EIGHT bottles of wine. Don’t even ask how we figured that one out. :)
I kept the Mexican theme through breakfast this morning with breakfast tacos.
Scrambled egg beaters, cheese, beans, salsa and guacamole. Excellent breakfast.
Guess what lunch was??
More tacos. I’m not sure I could get sick of this.
Tonight I have a charity dinner to attend so I better get going!
Are you a good ice skater? I stink.