Everyday Mom's Meals: Casseroles, Holidays and Company

Sunday, November 25, 2018

Casseroles, Holidays and Company

At first glance those 3 things might not seem like they go together, but if you think about it a second time, you will realize they are like peas in a pod! Why?

Well, let's see. Casseroles are a perfect meal when you're super busy any normal time, but add in the hustle and bustle of the holidays, and now your schedule just tripled. Then you've got the holiday house guests that are going to descend up on your home in just a few weeks...and some might pull a Cousin Eddie and think it's okay to stay through the New Year! So, you've got to feed them! A tasty, budget friendly casserole can help you do that too!

Thanksgiving is over, and now we have our eyes set on Christmas. Okay, I can't lie, Christmas has been on my mind since way before Halloween, but now it's socially acceptable to admit that!

With all the holiday celebrations coming our way, the shopping to do, the wrapping, the baking, the work parties, school programs, (the list could go on and on) our already jammed packed schedules are about to overflow to commitments. This is the supper you want when you're busy and starving! It will feed a crowd and get them back out the door again!

It's so easy to get swept up into the holiday season and have it fly by. Let's slow it down a bit, try to enjoy every minute, sit down with our family to a hearty, delicious casserole and share our day!

Frito Pie Casserole
1 lb. ground beef
1 medium white onion, chopped
1 envelope taco seasoning
2/3 c. water
1 (19 oz.) can enchilada sauce
1 (15 oz.) can black beans, rinsed and drained
1 (7 oz.) can diced green chilies
1 (9.25 oz.) bag corn chips, divided use
2 cups shredded Mexican cheese blend, divided use
Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. In a large skillet brown beef with onions. Drain if necessary. Stir in water and seasoning. Bring to a boil. Reduce heat to simmering and allow to thicken a little, about 3-4 minutes. Stir in enchilada sauce, black beans and green chilies. Cook 2 minutes to warm through. Place 4 cups corn chips in bottom of dish. Top with 1 cup cheese. Spoon in beef mixture, and top with remaining cheese. Bake 20 minutes until cheese melted and bubbling. Top with remaining chips.

Inspired  by Betty Crocker
Shared at Weekend Potluck

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