One of my favorite Mexican casseroles, this makes a great potluck dish!

Notes from our test kitchen; lighten up by using ground turkey and low-fat cheese, the amounts listed serve a small family you may double into a 13 x 9-inch baking pan, make this as spicy as you like by using your choice of mild to spicy salsa, you may also add in crushed chili flakes to the beef mixture

For a low fat alternative use ground turkey and low-fat cheese

Servings 4-6

Ingredients:

2 cups coarsely crushed corn chips

1 pound ground beef

1 medium onion, chopped

4 large garlic cloves, minced

1/2 teaspoon crushed chili flakes (optional or adjust to heat level)

1  (1-1/4-ounce) packages taco seasoning mix (I use my taco seasoning mix)

1/4 cup water

salt and fresh ground black pepper

1 (14 or 15-ounce) can refried beans

2 cups shredded Mexi-blend or cheddar cheese, divided

1-1/4 cups salsa (mild, medium or spicy)

1/2 cup sliced black olives (can use more)

2 green onion, chopped

1 tomato chopped

Instructions:

Preheat oven to 350 degrees F.

Grease an 8 x 8-inch baking dish.

Sprinkle the crushed corn chips into the bottom of the baking dish.

Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.

In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned.

Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans.

Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives.

Bake for about 20-22 minutes or until just heated through.

Sprinkle the chopped tomatoes on top.

Allow to stand for 10 minutes before serving.

Really this is more like a cake, this quite possibly may be the best cornbread!

Notes from our test kitchen; use 1/2 cup sugar for a less sweeter taste

Servings 15

Ingredients:

1-1/2 cups all-purpose flour

1/2 to 3/4 cup sugar

1/2 cup yellow cornmeal

1 tablespoons baking powder

1/2 teaspoon salt

pinch cayenne pepper (optional)

1-1/4 cups milk or half and half cream

2 large eggs, slightly beaten

1/3 cup oil (use vegetable, Canola or olive oil)

4 tablespoons melted butter

1 (10-ounce) can corn kernels, well drained

Instructions:

Set oven to 350 degrees F.

Grease an 8 x 8-inch baking pan.

In a large bowl combine the flour with sugar, cornmeal, baking powder and salt.

In anothr bowl whisk the milk with eggs, oil and melted butter until well blended; add to the dry mixture and stir using a wooden spoon until combined.

Mix in corn niblets.

Transfer to prepared baking pan.

Bake for about 35 minutes or until the cornbread tatest done.

Taken from my “Favorites” folder!

This is always a huge hit at barbecues and it’s great to take to potlucks, plan ahead there is a 24 hour refrigeration time

Servings 10-12

INGREDIENTS:

1 (15 ounce) can garbonzo beans, rinsed and drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 (15 ounce) can black  beans, rinsed and drained

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

1 (14 ounce) can corn niblets, drained (can use 2 cans)

1 red onion, chopped or sliced

2 cups small grape tomatoes

Dressing:

1/2 cup vegetable or Canola oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 garlic clove, minced (or 1/2 teaspoon garlic powder)

1 teaspoon cumin

2 teaspoons chili powder

1/4 cup finely chopped cilantro

1-1/2 teaspoon seasoned salt or white salt, or to taste

1/2 teaspoon fresh ground black pepper

Tabasco sauce, to taste

INSTRUCTIONS:——————————————————

For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.

In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.

Pour the dressing over then toss to combine.

Season with more salt and pepper if needed.

Cover and chill for 24 hours.

Just before serving mix in the grape tomatoes.

Posted on recipezazz.com