Greek Chicken Nachos

 

I have been a brave one lately.

 

Normally I wouldn't even give this recipe a second glance but for some reason I decided to give it a go. Guess what? It's awesome! Of course it's good; it came out of the Taste of Home Casserole book. Everything I've made in there has been super delicious!

 

The best things about a casserole is

1. You can feed your whole family. (Or eat leftovers for 3 days)

2. They're usually pretty simple to assemble.

3. You most likely already have everything you need in your fridge and cupboard.

 

This casserole has the taste and texture of regular nachos but with a Greek flair! Feta cheese, hummus, tomatoes, olives; yes please!

I hope you all will try this. Don't be intimidated! It's really simple and so so so yummy! It's so much fun trying something new! 

 

 

 

Greek Chicken Nachos
Adapted from Taste of Home casserole book

2 large boneless, skinless chicken breasts, marinated
2 (15 oz.) cans garbanzo beans or chickpeas, rinsed and drained
1/2 cup Italian salad dressing
4 cups coarsely crushed tortilla chips
1 (4 z.) package crumbled tomato and basil or plain feta cheese
1 cup chopped tomatoes
1 cup black olives, chopped
2 cups (8 oz) shredded part-skim mozzarella cheese

Marinade
Juice of 1 lemon or 1/4 cup lemon juice
2 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. ground black pepper
Salt

1. Make sure chicken is thawed. In a shallow glass baking dish, combine fresh lemon juice with olive oil, garlic and black pepper. Mix together with a fork.
2. Place chicken breasts in the dish and turn several times to coat. Let mixture sit for 30 minutes.
3. After 30 minutes, sprinkle chicken breasts with salt. Cook on medium to high heat until cooked all the way through.
4. Meanwhile, place the garbanzo beans and salad dressing in a food processor; cover and process until smooth. Dice chicken. In an ungreased 13-in x 9-in. baking dish, layer half of the bean mixture, tortilla chips, chicken, feta cheese, tomatoes, olives and mozzarella cheese. Repeat the layers.
5. Bake, uncovered, at 325 degrees F for 8-10 minutes or until the cheese is melted.  

WINTER DAY DINNER

Well, Fall is here and Winter is coming whether we like it or not! This dinner is perfect for this time of the year. My husband LOVES potatoes and cheese sauce, which is why he loves this dish so much! It's really easy to put together and it's pretty quick too if your husband will pitch in and help you like mine did. :) Make this once and it will become an instant favorite!

 

 

 

 

 

Winter Day Dinner

Adapted from Taste of Home

 

1 pound groud beef

1 medium yellow onion

2 Tbsp. Worcestershire sauce

1 tsp. salt

1/2 tsp. pepper

8 medium potatoes, sliced

1 (15 oz.) can corn

 

Cheese sauce:

1/4 cup butter, cubed

1/3 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

2 cups milk

4 oz. process cheese (velveeta), cubed

 

1. In a large skillet, cook the beef and onion over medium heat until the beef is no loner pink; drain. Stir in the Worcestershire sauce, salt and pepper.

2. In a greased 13 x 9 baking dish, layer half of the potatoes, all of the meat mixture and corn and remaining potatoes; set aside.

3. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Pour over the potatoes.

4. Cover and bake at 350 degrees F for 1 1/2 hours or until the potatoes are tender.

 

 

I really hope you love this recipe jusy as much as we do. Enjoy!!

Beef & Bean Taco Casserole

I just LOVE dinners like this one!

Where there are only a few steps and it doesn't take all night to put together!

 I guess that's the beauty of a casserole and I appreciate it very much. 

I also had all the ingredients on hand, so you probably will too! 

I found this recipe on Pinterest {Love it} and it comes from Recipe.com which is such a great website! 

This is a really fun way to enjoy a taco without eating a boring old taco. I also added avocado and used a orange bell pepper to give it a little sweet note. The beauty of this recipe is that you can use as many vegetables as you'd like! 

You just might need a larger dish :)

Here are all the ingredients you'll be needing.

Layering the ingredients in the dish.

Final product. YUM! 

Beef & Bean Taco Casserole

Ingredients:

1 pound Lean Ground Beef

1 can (16 oz.) Vegetarian Refried Beans

2 Cups Salsa

1 package Taco Seasoning (or to taste)

1/2 medium Bell Pepper, Chopped (3/4 cup)

4 medium Green Onions, chopped (1/4 cup)

1 medium fresh tomato

1 can(15 oz.) Petite Diced tomatoes

1 Cup shredded cheddar or Monterey Jack cheese

1 can (15 oz.) Olives, sliced

1 Cup shredded lettuce

1 medium-large Avocado

Tortilla Chips, coarsley broken (optional)

Directions:

1. Heat oven to 350 degrees F. In a skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked, drain. Stir in refried beans, salsa, and taco seasoning. reduce heat to medium. Heat through, stirring occasionally.

2. In an ungreased 2 quart casserole dish, spread beef mixture. Sprinkle with bell pepper, onions, canned petite diced tomatoes, cheese and olives.

3. Bake uncovered for 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, chopped fresh tomato and avocado. Optional: Top with broken tortilla chips.

Enjoy!