Beefy Tortilla Casserole

When company is coming, it is often best to prepare a dish ahead of time to allow you more time to visit. A make-ahead casserole is the perfect dish. This beefy tortilla casserole is delicious and easy to prepare.



                                                 Beefy Tortilla Casserole


12 - 6 inch corn tortillas
1 pound ground beef
1 cup diced green chilies, drained
1 cup diced red bell pepper
1/2 cup diced white onion
1/4 cup chopped green onion
1/2 cup black olives, sliced
4 eggs
1/2 cup milk
3 cups shredded Jalapeno cheddar cheese
3 cups shredded packaged Mexican cheese
1 cup tomato sauce
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper


Sauté ground beef in skillet at medium-high heat. Season with cumin, salt, and pepper as it cooks. Drain grease. Set aside beef.
Grease a 9-inch baking dish. Layer 3 tortillas on the bottom. Spoon in 1/2 ground beef, 1/2 olives, 1/2 chilis, 1/2 red peppers, 1/2 onions, 1/3 of both cheeses.
Repeat for second layer.
Top with last 3 tortillas and remaining cheese.

In a bowl, mix tomato sauce, beaten eggs, and 1/2 cup milk. Pour over beef-tortilla mixture. Wrap tightly with plastic wrap and refrigerate overnight.

When ready to cook, unwrap, place in pre-heated 350-degree oven, and bake 45-50 minutes.  Remove from oven, Top with green onions. Serve.

This should please any guest. If they like it hot, sprinkle a few minced jalapenos over the top with green onions.

Caribbean Chicken Salad

On hot summer days a cool salad often hits the spot. I like my cool salads with a little bite. This Caribbean Chicken Salad recipe has just the right balance of cool and spicy to please every appetite.



                                                 Caribbean Chicken Salad


2 boneless, skinless chicken breasts, pounded thin
1 apple, peeled, small diced
1 small onion, small diced
1/4 cup sweet relish
1/4 cup mayo
1 tsp Dijon mustard
1 tsp yellow mustard
1 small jalapeno, seeded and minced
2 tsps. apple cider vinegar
2 tsps. lime juice
1 tablespoons Jamaican jerk seasoning
1 tsp chopped fresh rosemary
12 tsps. sugar
1 tablespoon oil
1/8 tsp salt
1/8 tsp black pepper

Heat skillet to medium-high. Rub pounded chicken breasts with jerk seasoning. Add oil to pan. Sauté until done, turning once (About four minutes per side). Pull meat apart with a fork, then chop up. Allow to cool.

In a mixing bowl combine Mayo, Dijon mustard, yellow mustard, vinegar, lime juice, salt, and pepper.  Add chicken, apple, onion, relish, jalapeno, and rosemary. Stir until thoroughly mixed. season with salt and pepper to taste. If too tart, add a little of the sugar.

Can be served on a bed of mixed greens or between slices of toasted bread.