1 lb extra lean ground beef
1 package pillsbury grand biscuits (10 count)
Taco seasoning – 2 T Pampered Chef Fiesta Seasoning, 1 T Cumin, 1 T chili powder (you can use packaged taco seasoning)
1 1/2 cup salsa
1 chopped chipoltle in adobo, chopped
1 c black beans (rinsed)
2 cup diced peppers – green, red, yellow & orange
1 cup diced red onion
2 cups Mexican shredded cheese
3 chopped green onions
Sour cream for topping
Preheat oven to 350 degrees.
Brown ground beef, stirring in taco seasoning mix, salsa and chipotle. Set aside.
Cut the biscuits into quarters, then into eighths. Place half the biscuits in the bottom of a 9 x 13 in pan. Top with 1/2 the meat mixture, then all of the pepper, onion and black bean mixture. Sprinkle 1 cup of cheese over the top. Now add the remaining biscuit pieces, meat mix and 1 cup of cheese followed by the chopped green onion.
Place in oven, tented with foil for 35 minutes. Remove foil and return to oven for 15 minutes more. Remove and let it cool for 5 minutes before serving. Top servings with sour cream if desired.
After removing the foil tent, bake uncovered for another 15 minutes…
I’ve mentioned in other blog entries that my love of cooking came in large part from my Mom and her side of the family. However, my Grandma Nelson is responsible for several of my best-loved family recipes. Though I lost her just before my 13th birthday, for the last 30 years I’ve lived in the home that she and Grandpa built when my Dad was a young boy. I know she watches over me as I prepare meals she once cooked in this same kitchen. So nodding to my Dad’s side of the family on this wintry day, I wanted to share a favorite casserole recipe with my followers with hopes that you’ll try it and enjoy it as much as we do!
Corn Beef Casserole serves 4-6
8 oz egg noodles, cooked
1 can corned beef – diced
1 1/2 cups shredded cheddar (I like sharp cheddar)
3/4 cup onion, diced
3/4 cup celery, diced
1 can cream of celery soup
1 can cream of chicken soup
2/3 of a soup can milk (I use 2%)
Bread crumbs for topping (plain, italian) or crumbled buttery crackers (like Ritz)
Saute the celery and onion in about 1-2 T butter until the onion is translucent but the celery is still bright green.
After cooking and draining the noodles, add the soups, milk, 1 c of cheese (reserving the other half cup for topping) and veggies together and stir to fold all ingredients together. Top with remaining cheese and bread crumbs.
Bake at 350 degrees for 45 minutes until it’s bubbling and slightly browned on top. Allow it to set for 5 minutes before serving.