Frito Taco Casserole

My husband found this on Facebook yesterday and we tried it out last night. It is a great quick and easy recipe that my kids loved. 

Ingredients

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
kosher salt and freshly ground pepper, to taste

Directions

  1. Preheat oven to 350º.
  2. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
  3. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
  4. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
  5. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
  6. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
  7. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
  8. Remove from oven, top with remaining Fritos and serve hot.

Elf on the Shelf: Day 1

Well I guess its that time again. Our two Elves are back. Kevin the mischevious one and Snowflake the sweet girl elf are back spying for Santa. They brought three Chocolate Advent Calendars to help our three older kids count down the days to Christmas. We will see if the boys have the willpower to only eat one chocolate a day. The kids are so excited to have them back and they even woke up an hour early to our dismay to try and find them. You can tell the Christmas spirit came with them because you can feel that Christmas magic. 

Crock-Pot Chicken Tortilla Soup

Crock-Pot-Tortilla-Soup.jpg

This recipe consists of opening cans and pouring them in the Crock-Pot and as a bonus it tastes amazing. It cooks for four hours so it is perfect for putting on before you go to Church or four hours before dinner. Thank you Shelise Brown Thompson for sharing this wonderful recipe with me.

Ingredients:

4 chicken breasts - frozen
1 can of corn - drained
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 can green enchilada sauce
1 can diced green chilies
1 can chicken broth
1/2 tsp chili powder
1 tsp pepper
2 tsp baking soda

Instructions:

Put in Crock Pot and cook on low for four hours (or until chicken is cooked). Take cooked chicken out, shred, and put back in soup. Top with sour cream, cheese, or guacamole.