Make-Ahead Veggie Breakfast Casserole


Last week we had a little “going away” breakfast party for a couple of the guys at work who were leaving us. I work with a pretty big group of people, so it is always fun to do a work potluck where I you to eat a little bit of a whole bunch of different foods!

There were already quite a few people signed up to bring breakfast ‘sweets’ – bagels, muffins, doughnuts. So I was looking for something on the savory side that would be easy to transport. The only caveat to this was due to dietary restrictions, it would be much easier to have the dish be vegetarian. Enter the idea for an egg casserole, except I needed a recipe. My dad has made one growing up, but it always contained Polish sausage and would be a bit plain without the meat.

In a recipe search, I came across this recipe from Sally’s Baking Addiction that looked pretty customizable. Bonus in that it was make-ahead because let me be honest. I already had to bake this and be into work by 6:30 that morning. And I don’t function too well in the morning any earlier than that.


I mostly used her recipe as a base, swapping and adding things where I thought it might be good. As mentioned above, I did not add any meat, thus I ended up adding some shredded hash browns to the cooked veggie mixture in an attempt to ‘heft’ the casserole up a touch. Other than no mushrooms, I largely followed her veggie list, adding only a jalapeño that happened to be in my fridge. I used normal sandwich bread for the bread in the recipe, although I’m sure any type of bakery loaf you may have would be awesome here as well. Just know that it can work with the bread you normally have in the house too 🙂

On the bake time, I will say to watch it closely. I also baked mine on the longer side, 53 minutes to be exact, as I was concerned about ensuring the middle was cooked (particularly as I had added the potatoes). The eggs themselves were not over baked, however the bottom of the casserole was more of a dark tan color. I might shave a few minutes off that next time and keep it closer to the 48-50min range. Keep in mind, if the casserole has a chance to cool off for a bit, it will seem to ‘set up’ more as well. I cannot speak to reheating as the casserole did not make it until lunch at work, but I have had success reheating egg bakes in the past. Enjoy!

(Printable Recipe)

Make-Ahead Veggie Breakfast Casserole
Adapted from Sally’s Baking Addiction

1 Tbsp. olive oil
2 bell peppers of any color, diced
1 onion, chopped
1 jalapeno, seeds removed, chopped
2-3 garlic cloves, minced
1 (10 oz) pkg baby spinach
1/3 to 1/2 pkg frozen shredded hash browns
salt and freshly ground black pepper
4 slices of bread (any type desired), torn into bite-sized pieces
10 large eggs
1/2 cup milk
3/4 cup shredded cheddar cheese
Non-stick spray

Warm a large skillet over medium heat. Add olive oil. When warm, add the bell peppers, onions, and jalapeño and sauté for 4-5 mintues, or until crisp-tender. Add the garlic and cook until fragrant, about 1 minute. Add the potatoes and cook until warmed through (this should help get out any extra water). Add the spinach and cook until wilted. Season with salt and pepper to taste. Set the vegetables aside.

Grease a 9×13 inch baking pan with non-stick spray. Add the torn bread in a (mostly) single layer over the bottom of the pan.

In a large bowl, whisk the eggs and milk. Stir in 1/4 cup of cheddar cheese. Sprinkle with salt and pepper. Pour half of the egg mixture over the bread. Top with the vegetables and cover with the remaining egg mixture. Sprinkle the remaining cheese over the top of the casserole.

Spray the bottom of a piece of aluminum foil with non-stick spray. Cover the casserole and refrigerate for at least 2 hours or up to overnight. Remove and allow to come to room temperature prior to baking.

Preheat the oven to 375 degrees. Bake the casserole, uncovered, until the top is golden, the edges are crispy, and the middle appears to be set or about 40-50 minutes. Allow to cool as desired (will ‘set up’ slightly more as it cools).

Chicken Tamale Pie

chicken tamale pie whole

3.14. It’s Pi Day!

I am so excited to share this recipe with you. First of all, it is comfort food in its finest. Comfort food that will not break your diet. What’s not to love? Second, I actually have a “pi” for Pi Day! It is rare that I am aware of a foodie holiday early enough that I can have a recipe prepared in time to post. I know this makes me a little bit of a nerd (and my husband would definitely agree), but I promised myself I would find something to share for Pi Day. Mine may not be of the sweet variety, but I would definitely say it counts!

As I eluded to above, this meal is definitely warm, filling, and satisfying. First, you prepare a “cornbread” crust and layer that with enchilada sauce, shredded chicken, and cheese. While it sounds like a diet bust, as long as you control the amount of cheese, none of the ingredients are too unhealthy. Served with a green salad or other veggie on the side, it makes a pretty balanced meal.

chicken tamale pie close

chicken tamale pie serving

The recipe is originally from Pinch of Yum. I updated it a little for us, mostly making the cornbread crust from scratch. I tend not to keep baking mixes in my pantry, and I promise you probably already have most of the individual ingredients to make the cornbread on hand anyway. One thing to note, don’t expect the crust to be of the same texture as normal cornbread by itself. With the creamed corn and being baked underneath the chicken mixture, the cornbread crust comes out “wetter” than it were if it were cornbread alone. Different, but still delicious in my opinion.

If you’re still looking for dinner plans, join me in celebrating Pi Day and try this out. Enjoy!

(Printable Recipe)

Chicken Tamale Pie
Adapted from Pinch of Yum

1/3 cup fat free milk (I used almond milk. It’s all I had)
1 egg
1-1/2 Tbsp. homemade taco seasoning (or a packet, but try making it at home), divided
1/4 tsp. dried red pepper flakes
1 (14.75 oz) can cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. canola oil
1 (7 oz) can chopped green chiles
1 (10 oz) can red enchilada sauce
2 cups shredded cooked chicken breast
3/4 cup shredded cheese (Mexican blend, Monterey Jack, cheddar, or whatever you have)
cilantro, chopped for topping

Preheat the oven to 400 degrees. Spray a 9-inch pie plate with nonstick spray. Set aside.

Combine the first 12 ingredients (milk through the green chiles) in a medium sized mixing bowl, using only 1/2 tablespoon of the taco seasoning. Stir only until just barely combined. Some pieces of flour/cornmeal may remain. Transfer the mixture to the prepared pie plate. Bake for 20-30 minutes or until set, starting to brown on the edges, and a toothpick inserted just comes out clean. Do not let it bake too long, as it will continue to bake once topped with the chicken mixture.

While the cornbread is baking, combine the chicken with the remaining 1 tablespoon of taco seasoning. When the cornbread is finished baking, pierce all over the surface with a fork. Pour the enchilada sauce over the cornbread. Top with the chicken and the cheese. Bake for about 15 minutes or until the cheese melts and the dish is bubbly. Remove from the oven and let stand for 5 minutes. Top with cilantro if desired.

Shepard’s Pie with Chard-Lentil Filling and Onion Gravy

vegetarian shepard's pie serving with onions2Growing up, shepard’s pie always meant one thing to me. Thanksgiving leftovers. Mom always made what we called shepard’s pie from all those Thanksgiving goodies. Thinking about it, it is essentially Thanksgiving all mixed together in one casserole. The base was always a mixture of shredded turkey, gravy, and any leftover vegetables (green beans, corn), and it was topped with any leftover mashed potatoes we could find. For the longest time, I didn’t even realize that shepard’s pie is traditionally made from lamb or beef, and I really think my first version will always be my favorite. It is definitely my favorite way to eat Thanksgiving leftovers.

This version of shepard’s pie is from Joanne at Eats Well with Others, and it is worlds apart from my old version filled with turkey and gravy. What originally attracted me to this recipe was the onion gravy. Think onions caramelized so far that they make a sauce (with some added water), and they are that good. I could have eaten the onions alone as my dinner.

vegetarian shepard's pie close in pie pan

vegetarian shepard's pie in plate

This recipe isn’t going to win any time awards, but the time spent is worth it. It is equally filling as a traditional shepard’s pie recipe, and fed the two of us for several meals. I followed the recipe exactly for the filling and onion gravy, but added my own touch to the mashed potatoes. My go-to mashed potato recipe during the holidays adds sour cream in the mashing process to make the potatoes extra creamy, so I added a tablespoon or so of non-fat plain Greek yogurt when mashing the potatoes. My other touch was just a little bit of garlic salt rather than traditional salt. Even with the garlic included with the potatoes, it adds just a bit that makes the mashed potatoes irresistible.

If I haven’t convinced you enough, go make this recipe. It’s almost as good as my Thanksgiving leftovers. 🙂  If anyone wants to bring me any, it would be graciously accepted. This pie totally complements the type of day we’re having here! Enjoy!

(Printable Recipe)

Shepard’s Pie with Chard-Lentil Filling and Onion Gravy
Adapted from Eats Well with Others, originally from The Meat Lover’s Meatless Cookbook

Wine-Braised Lentils:
1 Tbsp. olive oil
1/2 large onion, diced
1 medium carrot, peeled and diced
1 sprig fresh thyme (or 1/2 tsp. dried)
1/2 cup dried brown or green lentils
2 Tbsp. red wine
3/4 to 1 cup of water
1/4 tsp. salt

Onion Gravy:
3 Tbsp. butter
2 cups sweet onion, sliced thinly into half moons
2 sprigs fresh thyme
1 Tbsp. balsamic vinegar
2 cups water
1 Tbsp. cornstarch dissolved in 1 Tbsp. water
1/2 tsp. salt
pinch of sugar
1 tsp. soy sauce

Shepard’s Pie
1 recipe wine-braised lentils
1 recipe onion gravy
2 lb. Yukon gold potatoes, quartered (I left the peels on)
2 tsp. salt
3 cloves garlic, peeled but left whole
3 Tbsp. almond milk or low-fat/skim milk
1-2 Tbsp. non-fat plain Greek yogurt
1/4 to 1/2 tsp. garlic salt
ground black pepper to taste
3-4 cups Swiss chard (from 1 bunch), washed, stemmed and chopped/torn into ribbons
1 clove garlic, minced
1/4 tsp. nutmeg
1/4 cup grated parmigiano-reggiano cheese

For the lentils, in a small saucepan, heat the oil over medium heat and add the onion, carrot, and thyme. Cook for about 5 minutes, until the onions are slightly softened. Add the lentils and stir to cook. Add the wine and bring to a simmer, allowing the wine to reduce. Add 3/4 cup of water. Return to a simmer. Reduce the heat, cover, and cook at a slight simmer until fork tender, around 40 minutes. Add water as needed while cooking so that the lentils do not dry out. Stir in 1/4 teaspoon salt, taste. Add more salt if necessary.

For the mashed potatoes, fill a medium-sized saucepan with 4 cups of water. Add the potatoes and salt. Cover and bring to a boil. Add the whole garlic. Return the lid and cook until fork tender, about 30 minutes. With a slotted spoon, transfer the potatoes and garlic to a large mixing bowl and mash. Stir in reserved cooking water and milk as needed to keep the potatoes moist. Add the Greek yogurt and mix until creamy. Add the garlic salt and pepper to taste.

Preheat the oven to 350 degrees. Grease a 9-inch pie plate. Spray a large skillet with non-stick cooking spray. Over medium heat, cook the chard and minced garlic until wilted, 3-5 minutes, tossing with tongs to coat evenly. Stir in the nutmeg and season to taste with salt. Mix together with the cooked lentils and add to the bottom of the pie plate. Top with the mashed potatoes, smoothing the top. Sprinkle with the grated parmigiano-reggiano cheese. Bake 20-25 minutes or until heated through. During the last 2 minutes, set the oven to broil to brown the cheesy topping.

Star the onion gravy while the pie is cooking. In a deep skillet, melt the butter over medium heat and add the onions and thyme. Toss to coat the onions with butter and cook over medium-low heat until softened, reduced, and jamlike. This can take 20-30 minutes. Keep cooking over lower heat to avoid burning the onions. Add the balsamic vinegar and cook for an additional 5 minutes. Add the water and bring to a lively simmer. Reduce by half, about 15 minutes. Stir in the cornstarch mixture and cook for an additional 5 minutes. The gravy will continue to reduce. Stir in the salt and sugar, and taste. Finish with soy sauce. Serve spooned over a slice of the pie.

Mexican Chicken Casserole

Mexican chicken casserole piece

We got quite the surprise in our garden this year. The plan was to buy 4 bell pepper plants, as we eat quite a few bell peppers every week. Apparently someone at the nursery had a little fun because when the plants finally started producing peppers a couple of weeks ago, we found ourselves with a crop of banana peppers. Good thing we like Mexican food!

This is my “more complicated” Mexican recipe that I promised. In reality, the dish is not that hard to make, but it does have several steps. Some of which would be easy enough to make ahead of time if you did not want to make it all at once. 

Mexican chicken casserole salsa ingredients
Mexican chicken casserole

The recipe comes from Amber at Chocolate Broccoli, and she indicates this is a recipe she has been making for quite some time. It is basically a Mexican-themed lasanga filled with vegetables. She makes her own roasted salsa for the sauce which is amazing. I made very few modifications to the recipe – mostly using my banana peppers rather than the poblanos. 

Despite the steps, I promise it is delicious. It made a wonderful dinner and lunch for several days afterwards. Enjoy!

(Printable Recipe)

Mexican Chicken Casserole
Slightly Adapted from Chocolate Broccoli

For the salsa:
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
2 jalapenos, seeded and quartered
Cooking spray
1/2 cup chopped cilantro
3 Tbsp. lime juice (1 lime)
1/8 tsp. black pepper
1/8 tsp. kosher salt

For the casserole:
1 cup chopped onion
1 cup frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 large banana peppers, seeded and chopped
2 cups shredded cooked chicken 
1 Tbsp. minced garlic
2 tsp. chili powder
1 tsp. ground cumin
1 (10oz) can green chile enchilada sauce
12 (6-inch) corn tortillas, cut into quarters
1 cup (4oz) shredded Monterey jack cheese
1 cup (4oz) crumbled Cojita cheese

Preheat broiler. To prepare salsa, combine the first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, salt and pepper. Process until smooth. Set aside.

Decrease oven to 350 degrees. Heat a non-stick skillet over medium-high heat. Lightly coat the pan with cooking spray. Add 1 cup onion, corn, zucchini, banana peppers, and bell peppers. Saute until tender, about 6 minutes. Add chicken and other ingredients through the enchilada sauce. Cook until heated through. Remove from heat and set aside. 

Just cover the bottom of a 9×13-inch baking dish with the salsa. Arrange half the tortillas over the salsa, tearing if needed to cover the entire dish. Spoon 2 cups of the chicken mixture evenly over the tortillas. Top with half the remaining salsa. Sprinkle with half of each of the cheeses. Repeat layers, starting with the remaining tortillas and ending with the remaining cheeses. Bake uncovered at 350 degrees for 25 minutes until bubbly.

Mexican Chicken Enchilada Casserole

Cheesy. Enchilada. Casserole. Not the terms that you would typically think of in a January meal. Surprise, this recipe is actually based from Cooking Light, although I found this adaption on Iowa Girl Eats this past summer. Not sure it would actually classify as “health food,” but when a Mexican craving strikes, this could certainly fulfill the requirements without doing too much damage to your diet. Good news in our book as Mexican is one of our favorite types of cuisines.

This recipe starts by cooking chicken breasts on the stove top in a mixture of chicken broth and green chiles. The cooked chicken is shredded and set aside as the chile mixture turns into your cheesy enchilada sauce. On a side note, did you know that you can shred a cooked chicken breast in your stand mixer? It works here or if you’ve boiled them on the stovetop. Just place the hot breast into the mixer with the paddle attachment and go. Perfect if you’re like me and always end up burning yourself while trying to shred the hot chicken 🙂

Our verdict: cheesy, lighter, and delicious! Looking through the ingredients, the dish is really a deconstructed enchilada layered lasagna-style into a baking dish, so if you have that soft spot in your heart for enchiladas, these should float your boat. Enjoy!

(Printable Recipe)

Mexican Chicken Enchilada Casserole
Adapted from Iowa Girl Eats (originally adapted from Cooking Light)

1 cup low-sodium chicken broth 
2 (4.5oz) cans chopped green chiles, divided
1-1/4 lbs. boneless, skinless chicken breasts
2 tsp. olive oil
1 cup onion, chopped
1 cup skim evaporated milk
1 (10oz) can enchilada sauce
2oz. 1/3-less fat cream cheese
1 cup (4oz) Monterey Jack cheese, shredded
1/2 cup (2oz) 2% sharp cheddar cheese, shredded
9 (6 inch) corn tortillas
1-2 oz tortilla chips, crushed

Preheat the oven to 350 degrees. Spray an 8×8-inch baking dish with non-stick spray and set aside.

Heat the chicken broth and one can of the green chiles in a large skillet on medium-high heat. When boiling, add the chicken breasts and cook for 7-8 minutes per side, or until the chicken is cooked all the way through. Remove the chicken, shred, and set aside. Reserve the cooking liquid and set aside. 

Re-heat the skillet over medium-high heat. Add onion and second can of green chiles. Saute until the onions are soft, then add the evaporated milk, enchilada sauce, cream cheese, Monterey jack cheese, and reserved cooking liquid. Stir until sauce is combined, then add in the shredded chicken. Stir well, and remove from heat.

Lay 3 corn tortillas on the bottom of the baking dish, tearing them when necessary to cover the entire bottom of the dish. Top with 2 cups of the chicken mixture. Repeat the layers 2 more times, ending with the chicken layer on top. Top with the crushed tortilla chips and shredded cheddar cheese.

Bake for 20-30 minutes or until cheese on the top is golden brown. Let sit for 10 minutes before serving.

Spaghetti Pie

I seem to have quite the streak of main dishes going here. Don’t worry. I’ve still been doing my fair share of baking 🙂

The ingredients in this recipe remind of of a mix between spaghetti and lasagna. The noodles are cooked on the stove and then mixed with a little butter, Parmesan cheese, and an egg to form a “crust” on the bottom of the pie. This is actually the second time we’ve tried to make a spaghetti pie. The first time (with a different recipe) the spaghetti-crust didn’t hold together at all. It ended up more like a baked spaghetti dish. I’m not quite sure what was different this time around because the idea of this recipe was the same, but it worked out a lot better for us.

One thing that I did like about the other recipe was the use of turkey sausage rather than ground beef. The sausage just gives the dish a little more flavor, and I would swap it in for the ground beef next time. Overall, we really enjoyed this spin on spaghetti, and it’s definitely something we will make again.

(Printable Recipe)

Spaghetti Pie
Adapted from

6 oz. whole wheat spaghetti 
2 Tbsp. butter 
1/3 c. grated Parmesan cheese
2 eggs, beaten
1 lb. lean ground beef (or 1 lb. ground turkey sausage)
1/2 c. chopped onion
1/2 c. chopped bell pepper, any color
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 tsp. white sugar
1 tsp. dried oregano
1 c. fat-free cottage cheese
1/2 c. shredded mozzarella cheese

Preheat the oven to 350 degrees F. Cook spaghetti according to package directions. Drain. Stir in margarine, Parmesan cheese, and eggs while spaghetti is hot. Press spaghetti mixture into a greased 10-inch pie plate to form a crust.

In a skillet, cook the beef, onion, bell pepper, and garlic. Drain any fat and stir in the undrained tomatoes, tomato paste, sugar, and oregano. Heat through. 

Spread the cottage cheese over the spaghetti crust then pour in the beef and tomato mixture. Bake for 20 minutes. Cover with mozzarella cheese and bake for 5 minutes longer, until the cheese melts.

Servings: 6 per original recipe

Quick Cheeseburger Pie

Here in Nebraska, we have not seen the sun in like a month. Between snowstorms, fog, and freezing rain, this winter has been harsh. We found this recipe on on one of those dreary nights when we were hungry for something different. It turned out so well, that I think it will be made all year round from now on!

As its name eludes, it is very quick and easy to make. It is even quicker and easier when you use a frozen pie crust instead of making your own like the recipe calls for. It tastes great as is, but I envision that this recipe is another one where you can put your own touch on it by substituting in some of your favorite fillings and flavors. So, if you live in an area like Nebraska and are looking for a tasty recipe to warm you up tonight, try this new take on a quick and easy pie!

(Printable Recipe)

Quick Cheeseburger Pie
Adapted from:
1 frozen pie crust
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup all-purpose flour
1/3 cup dill pickle juice
1/3 cup milk
1/2 cup chopped dill pickles
2 cups shredded swiss cheese, divided

Preheat oven to 425 degrees F

To make filling, crumble ground beef into a large skillet and saute over medium hear for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.

Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

Baked Penne

Well… my camera has gone missing. I used it last week before work to take some pictures of my Christmas cookies in natural light, and the next morning we couldn’t find it. It should be in this apartment somewhere, but I’ve ran out of places to look. Unfortunately, I need those cookie picture for a baking group. Rats… looks like I’ll have to make them again 🙂
Anyway, all of that was a lead in to the fact that we got a new camera. I had been wanting one anyway as my old one often took fuzzy pictures of my recipes, so we just jumped in and did it. I haven’t gotten to use it yet for any food pictures, but I’m excited to try it out!
I found this baked ziti recipe on blogchef.  My experience with baked pasta does not go much beyond lasagna, so I thought this would be nice for a change.
In this case, the change definitely was good. Both the hubby and I really enjoyed this dish. It also helps that it is pretty easy. My only complaint is that my husband bought spaghetti sauce with mushrooms 😦 
My only change was the type of pasta. I used penne pasta instead of ziti because I wanted to use whole wheat pasta. As far as I’m concerned, the shape of the pasta is trivial, but I know that it matters to some. Different strokes for different folks… If you’re looking for a good, easy recipe, try this out!
Baked Whole Wheat Penne
Adapted from
1 lb. 93% lean ground beef
1 c. onion, chopped
3 garlic cloves, minced
1 (28 oz) jar meatless spaghetti sauce (or homemade)
1 c. reduced-sodium chicken broth
1 tsp. oregano
1 (16oz) pkg. whole-wheat penne, cooked and drained
2 c. shredded part-skim mozzarella cheese
1 c. grated Parmesean cheese
Preheat the oven to 350 degrees. In a large skillet, add ground beef, onions, and garlic. Cook over medium-high heat stirring frequently until the beef is browned. Stir in the spaghetti sauce, broth, and oregano. Bring to a boil; reduce heat and simmer for 10 minutes.
Stir 1 cup of sauce into the cooked penne noodles. Spoon 1/2 of the pasta mixture into a 13×9″ baking dish. Sprinkle with 1-1/2 c. mozzarella cheese and 1/2 c. Parmesean cheese. Top with 2 cups of sauce. Add remaining pasta mixture and top with the remaining sauce.
Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes, remove the foil and sprinkle the top with the remaining mozzarella and Parmesean cheeses. Return to oven and bake for 10 minutes or until the cheese has melted.

Layered Chicken and Black Bean Enchilada Casserole

We have a great white sauce chicken enchilada recipe that we really like and make fairly regularly around here. Recently, my husband requested a “red sauce” enchilada recipe for something different. I looked through a few recipes with beef, and finally settled on this “lasagna-type” chicken enchilada recipe that I found here at
The flavor of this dish was really good – especially the seasoning on the chicken! My only complaint is that ours didn’t turn out very thick. We did use a dish that is probably closer to 15×10 than 11×7, so I’m guessing that was a large part of the issue. Other than that, we followed the recipe exactly, and it turned out well!
Layered Chicken and Black Bean Enchilada Casserole from
2 c. diced chicken breast meat
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chilies, drained
1 (10 oz) can red enchilada sauce
8 (6-inch) corn tortillas
2 c. shredded Mexican blend cheese
1 (8oz) container low-fat sour cream
Preheat the oven to 375 degrees. Heat a large skillet oven medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chilies.
Spread half the enchilada sauce over the bottom of a 11×7-inch pan. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese and top with another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with aluminum foil.
Bake for 30 minutes in the preheated oven. Remove the foil and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5-10 minutes or until cheese melts. Let stand 10 minutes before serving.

Taco Casserole

It never ceases to amaze me how the most simple recipes can turn out to be so good. I found this recipe a couple weeks ago at Taste and Tell, and my husband immediately declared that we were making it for dinner that week. I seem to be saying this about every recipe that I post, but this stuff was good!

It does make a full 9×13 pan of casserole. Great for a famliy or in our case for leftovers 😉 With this recipe, I can assure you that neither of us minded too much!

Taco Casserole
1 (16 oz) can taco sauce
1 (12 oz) can buttermilk biscuits
4-6 oz. shredded cheddar cheese
4-6 oz. shredded mozarella cheese
1 can sliced olives, drained
1 lb. lean ground beef
1 tsp. chili powder
1 tsp. cumin
1/4 c. red bell pepper, chopped
1/4 c. green bell pepper, chopped
8 oz. mushrooms sliced (omitted)
1/2 medium onion, chopped (we added this)

Preheat the oven to 400 degrees. Lightly grease the bottom of a 9×13 pan. Spread taco sauce evenly over the bottom. Separate dough into 10 biscuits; cut each into 4 pieces. Place biscuit pieces in taco sauce in the pan and turn to coat. Sprinkle biscuits with half the cheese and the olives. Bake for 15-18 minutes.

In a large skillet, combine beef, onion, bell peppers, mushrooms, cumin, and chili powder. Cook until ground beef is cooked through. Sprinkle the ground beef mixture over the biscuit mixture. Bake an additional 5-7 minutes until cheese is melted.