Thursday, April 14, 2011

Taco Casserole Bake / Banana Pudding

I've been trying quite a few new recipes, so it is time to update the blog.  Here are a couple that I tried tonight. 
This first recipe is a delicious, easy, fairly healthy alternative to tacos.  It is a MUST TRY if you love Mexican cuisine. 

Taco Casserole Bake
Adapted from
Serves: 6

2-3 oz. Blue Tortilla Chips (Any type of tortilla chip can be substituted)
1 T. canola oil
1 small onion, chopped
2 cloves garlic, minced
1 lb. 93% lean ground turkey (or ground beef)
1 package reduced - sodium taco seasoning
15 oz. can black beans, drained and rinsed
1 c. salsa (I use hot.)
1 c. shredded cheddar cheese

1.)  Preheat oven to 350 degrees.
2.)  In a large skillet, heat the oil and saute onions and garlic until softened.  Add turkey and cook until browned.
3.)  Add taco seasoning and salsa.  Mix.
4.)  Add beans.  Mix together well.
5.)  Break chips into bite-size pieces.  Spread evenly into the bottom of a lightly sprayed 9x13 inch pan. 
6.)  Evenly spread the meat mixture over the chips.  Sprinkle cheese on top.
7.)  Bake for 20 minutes.

Add toppings - sour cream, jalapenos, black olives, or any other toppings. 

Recipe #2:  Ben loves banana cream pie.  I found this recipe and couldn't pass up the chance to try it.  It's a cinch. 

Banana Pudding
Adapted from
Serves:  12

1 (8 oz.) package of cream cheese, softened
1 (14 oz.) can of sweetened condensed milk
1 (5 oz.) package instant vanilla pudding mix
3 cups cold milk
1 tsp. vanilla extract
1 (8 oz.) container cool whip, thawed
4 bananas, sliced
1/2 (12 oz.) package vanilla wafers

1.)  In a large bowl, beat cream cheese until fluffy. Beat in condensed milk until smooth.  Add pudding mix, cold milk, and vanilla; beat until smooth.  Fold in 1/2 of cool whip.

2.)  Line the bottom of a 9x13 inch baking dish with vanilla wafers.  Arrange sliced bananas evenly over wafers. Spread the pudding mix over bananas.  Top with remaining cool whip.  Chill.

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