Chili Rellenos Casserole

Another Monday, another casserole.  I know I make a lot of casseroles, but, my family is very busy in the evening, and, casseroles are easy to put together at lunch.  I usually bake them around 3:00 p.m.  When my family starts to come in (no matter what time), they can reheat a portion in the microwave.  The last one to eat has to put the leftovers (if any) away and wash the pan.  We love Mexican food and eat it any chance we get.  This recipe delivers great Mexican flavor, especially, if you love Chili Rellenos at a restaurant.  I was so lucky to find this recipe in a magazine years ago.  It took just making it once to become a staple.  I make it at least twice a month.  Before the recipe, here is this Week's Chicken Feed:

Monday - Tater Tot Casserole
Tuesday - Taco Tuesday
Wednesday - Baked Fish and Fat Girl Rice
Thursday - Two Games and practice/Eat Out
Friday - Calzone/Pepperoni and Ham and Broccoli
Saturday - Hamburger on the Grill
Sunday - Lasagna 

If you would like a recipe from the list above, let me know in the comments and I will post it next week.  On to the Rellenos Casserole:

2 Cans (4oz each) chopped green chilies

1 lb ground beef, cooked and drained

4 cups (16 oz) shredded cheddar cheese

1/2 cup all-purpose flour

1 t salt

2 eggs

2 cups of milk

I use a large can of whole green chilies and cover the entire bottom of a 9 x 13 pan.  The next layer is the ground beef (I salt and pepper my meat a little).

Add the cheese, flour and salt in a mixing bowl.

I mix the eggs right in the two cups of mild and

Pour into my cheese mixture.  Stir well.

Pour over meat and chilies and bake uncovered, in a 350 oven, for 40 minuets.

A knife will come out clean in the center of the casserole when done.

YUMMY.......

Enjoy,

Rhonda

Menu Plan Monday

Fish Tacos and This Week's Chicken Feed

Happy Monday All.  I hope you had a great weekend.  We celebrated Grandpa's 86th birthday.  He is doing better and is now home with a little help for him and Grandma.  Anyway, I have been really busy -- sometimes I think I am just busy to be busy!?  Here is this week's plan, let's see if I can stick to it.

Monday:       Pork Chops, Smashed potatoes, mixed veg.

Tuesday:      Chicken Casserole (Prairie Woman), Salad with apple and blue

                  cheese

Wednesday:  Salmon Patty Sandwiches, Pineapple Coleslaw

Thursday:     Crock Pot Meatloaf, Veg

Friday:         Stromboli, Salad Italian style

My fish tacos are a fast fix and my kids love them.  I just use frozen fish sticks, but, you could use any fish you would like.  I have even made it with fresh Salmon. 

I started by putting fish sticks in the oven, following the box instructions.

While they are in the oven, I soften corn tortillas in a dry skillet (I love cast iron for this).

I put them in a clean tea towel to keep them warm and pliable.

For the first topping, I put a bag of coleslaw in a bowl.  I squeeze about a 1/2 of a fresh lime, chopped cilantro, a couple three green onions (white and green parts) and about 1 T. of olive oil and mix.  Oh, and a little salt and pepper to taste.

The second topping is a mango cut into cubes, 1/2 of a red onion, fresh cilantro, lime and a little olive oil.  Mix and add a little salt to bring out the sweet in the mango.

The third is a quick topping or side dish.  Drain and rinse a can of black beans.  In a bowl, add the beans, green onion, a drained can of white shoe peg corn, you could add a tomato, although, my kids are not big fans of tomatoes so I don't add them in, fresh cilantro, lime and olive oil.  Mix with a little salt and pepper.  It doesn't take much time to do all three sides, I am done before the fish is out of the oven.

When the fish is done, put a couple pieces on your tortilla,

Then the toppings you like.  I like the coleslaw and mango on top,

Black bean salad on the side with a grape tomato.

This has no mayo, or cheese.  I think it is pretty healthful and my kids will ask for it when I don't make it for a while

Enjoy!

Rhonda

Menu Plan Monday

Chicken Enchilada Casserole

It has been awhile since I've posted a recipe and menu plan for the week -- my bad.  I am showing you my chicken enchilada casserole.  Can you tell we love Mexican food??  This is a recipe we used to call Gringo Enchiladas, you'll see.

It is very yummy.

I started out by boiling three large chicken breast (right from the freezer) in a little salted water.  I don't boil too long or it dries out because you have to put it in oven too.

I like pablano peppers.  You can always use canned chopped green chili too.  My sister puts jalepenos in hers.  Any way I like to toast fresh ones in a dry skillet.

Roast them untill they are black and blistered well.

Put them right into a plastic bag and leave for about 15 to 30 min.

While waiting for my chilis to steam, I toast my corn tortillias in a dry skillet.

I like them to turn a little black and blister up too.

See how the steam from the bag loosens the skin???

I just put it in a paper towel and rub the skin right off.  It makes it soo easy when you do it this way.  The charred black part comes right off but leaves a wonderful flavor.

I scrape all seeds off and dice up.

Shred chicken and add to a bowl with the diced pepper.

I add a can of each, cream of celery, mushroom and chicken (the gringo part) soup and a can of Rotel tomatoes (I am the store brand queen).

This is the best salsa in the world if you don't want to make your own.  You can also omit the Rotel and add this instead, yum.

Mix it up with a large hand full (or two) of cheese.

I like colby jack.

layer your tortillas, you can see I used six.

Add half of the soup mixture and some more cheese.

Start again.  Here is where it gets tricky.  I didn't have enough corn tortillas so I used, 

tortilla chips instead.  It works well and you can't tell the difference in taste.

Spread the rest of the soup mixture,

add some cheese,

and bake in 350 oven for about 30 min.

I love a salad with just lettuce, radishes. and vinegar and oil.  This combination is great with all Mexican food.

There you have it -- it really is yummy.

Remember, you can let me know if you would like me to feature a recipe from this week's chicken feed:

Monday - Spaghetti, salad

Tuesday - Chicken Club with Spicy Sweet Potato Fries

Wednesday - Hamburger, Hot Dogs, Tortellini Salad

Thursday - Chicken, noodles with Philadelphia Cream Cheese

Friday - Homemade Pizza

Saturday - BBQ Dad's Choice

Sunday - Ham Steaks, Potato Salad

Enjoy!

Rhonda

Menu Plan Monday

Wow Us Wednesday

Southwest Tater Tot Casserole and This Week's Chicken Feed

So, when you fall off the horse (not blogging, cooking or crafting), you get right back on -- with, SW Tater Tot Casserole - ha ha.  

This is my secret weapon.  Leftover taco meat.  It is not often that I make ground meat tacos, but, when I do, I make enough for tater tot casserole later in the week.  I don't use one of those packets though.  I just add a little garlic powder, salt and chili powder to taste.  For a little kick, add some red pepper flakes.

It is really simple and good.  You need, taco meat, a can of green chili's, a large can of cream of mushroom soup, tater tots, and I like Colby jack cheese.

Mix all together in a large bowl.  I just put a large handful of cheese in the mixture and mix it up good.

Put it in a greased casserole dish and top with more cheese.

Cover with foil and bake in a 350 oven for about an hour.  Check the center because it takes a little time to bake through all those frozen tater tots.

I forgot to take a picture of my Mandarin Orange salad -- sorry.  Any salad would do.

Enjoy.

This week's Chicken Feed:

Monday:  Carnita's Tacos and Fideo

Tuesday:  Cuban Sandwich and Cole Slaw

Wednesday:  7 ingredient Lemon Salmon, Rice, and Squash

Thursday:  Crock Pot Smothered Meatloaf and Carrots

Friday:  Pizza

Saturday:  BBQ - Dad's Choice

Sunday:  Mother's Day Surprise

What are you having for dinner this week?  If there is a certain recipe you want me to share, please let me know in your comment. 

Rhonda

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Menu Plan Monday