Taco Casserole

** I have not been cooking a lot lately because I have had a nasty cold. I came across this recipe as a different way to have tacos. It is a great meal for those busy week nights or for a fun dinner on the weekends!**


1 (7 ounce) bag Nacho Cheese Doritos, crushed

1 pound of hamburger, browned

1 package of taco seasoning, made according to directions

1 (8 ounce) package  shredded cheddar cheese

1 (8 ounce) package shredded Mozzarella cheese

Shredded lettuce

Sliced tomato


Layer ingredients in a 9x 13 pan as listed. Chips, meat and seasonings, 2/3 of cheese. Bake at 350 degrees for 15 minutes. Remove from oven and add the lettuce, tomato, and remaining cheese.

COOKS TIPS: You can use any chip you want. I want to try this with the Taco flavor Doritos. The original recipe called for adding the lettuce and tomato then baking it, but I changed it. I don’t like hot lettuce. After it came out of the oven I also added taco sauce to the top of the casserole because both my husband and I like it.


Easy Chicken & Cheese Enchiladas

** I found this recipe on Campbell’s Kitchen and it is so easy! I would have taken pictures but by the time I thought about it, they were GONE!! I think this will be a recipe that we will use often.**


1 can (10 3/4 ounces) Condensed cream of chicken soup, you can use regular or the 99% fat free

1/2 cup sour cream

1 cup of Picante Sauce

2 tsp. chili powder

2 cups cooked chopped chicken

1/2 cup Monterey Jack cheese

6 flour tortillas

1 small tomato, chopped, about 1/2 cup

1 green onion, sliced, about 2 tablespoons


Heat oven to 350 degrees. Stir the soup, sour cream, picante sauce, and chili powder in medium bowl.

Stir 1 cup of soup mixture, chicken, and cheese in large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in an 11x8x2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling, top with tomato and onion.

** My tips for this recipe: This is a great recipe for left over chicken or you can make chicken for this as I did. I poached several skinless, boneless chicken breasts in chicken broth to make this recipe, it was yummy. Instead of using the Monterey Jack, you can use any cheese you desire. I also did not have picante sauce on hand, so I used taco sauce instead. Since I am allergic to onion, I also covered the tops of the enchiladas with more cheese. So good! **