Igot this recipe from the Pioneer Woman and with the slightly lower temperatures we’ve been having I thought it sounded good. There are lots of things you can put on top of it once it’s out of the oven to make it taste even more taco-like, and so everyone can add their favorites.
Taco Casserole 1 Tbsp vegetable oil 2 red and/or yellow bell peppers, stemmed, seeded and thinly sliced 1 yellow onion, thinly sliced 1 p obl a no p epp e r, stemmed, seeded and chopped 3 garlic cloves, chopped 1-1/2 lb. lean ground beef 1 packet taco seasoning 1 can Rotel, drained 1 c an black be ans , drained and rinsed 1 cup corn kernels, fresh or frozen 1-1/2 tsp kosher salt Nonstick cooking spray 1 (13-oz.) bag round tortilla chips, plus more for serving 1 (8-oz.) bag shredded Mexican-style cheese blend For serving: Shredded lettuce Pico de gallo Avocado Cilantro, chopped Sour cream Sliced black olives Hot sauce For the casserole: Preheat the oven to 375°. Heat the oil in a large Dutch oven over medium heat. Add the bell pepper, onion, poblano, and garlic. Cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Add the ground beef and taco seasoning packet. Cook, stirring often to break into small crumbles, until browned, 6 to 8 minutes. Add the canned tomatoes and green chiles, black beans, corn, and salt, and cook, stirring occasionally, until well combined, about 2 minutes. Remove from the heat.
Lightly grease a 13-by-9inch baking dish with cooking spray. Arrange tortil la chips in a sl ight ly overlapping single layer in the bottom of the baking dish (about 35 chips in a layer). Top with about half of the ground beef mixture in an even layer. Sprinkle evenly with half of the cheese. Repeat layers once, ending with cheese on top. Reserve remaining chips for serving.
Bake the casserole in the preheated oven until the cheese is melted and beginning to brown on top, 16 to 20 minutes. Let cool for 10 minutes before topping and serving.
To serve: Top with shredded lettuce, pico de gallo, avocado, cilantro, sour cream, black olives, and/or hot sauce, if you like. Serve alongside extra, crunchy tortilla chips. —kwc— This is the very best carrot cake recipe I have ever tasted, and it comes from my good friend Vivan Toups who was my boss at two different newspapers I worked for in Houston.
Vivian’s Carrot Cake with Cream Cheese Frosting 2 cups sifted flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp cinnamon 2 cups sugar 1-1/2 cups vegetable oil 1-1/2 cups finely-chopped pecans 4 eggs 4 cups finely-grated raw carrots (packed) Preheat oven to 325.
In a large bowl, cream sugar, oil and eggs well.
In a separate bowl, sift remaining dry ingredients together.
Next gradually add flour mixture to creamed mixture, mixing well as you go. Add about 1/2 cup at a time while mixing.
Add grated carrots and pecans, mix well.
Pour into large greased and floured Bundt or tube tube pan.
Bake at 325 for 1 hour and 20 minutes or until done. Do the toothpick test! Cool before icing!
Cream Cheese Icing 1 stick softened butter 1 8 ounce tub of softened cream cheese 1 one pound box of confectioner’s sugar 1 tsp vanilla Mix all ingredients until smooth and creamy. Spread on cooled cake.
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