Mexican Lasagna

Here's a super easy dinner that's tasty too, always an added bonus. My niece asked me why it was called Mexican lasagna and then said, "I mean I know it is called Mexican because it is a Mexican recipe, but why the lasagna?" Really I think it is the other way around, closer to lasagna than Mexican, but either way the kids gobbled it up! For those of you thinking, "I can't make this, it has mushroom soup in it" (Pam that means you) don't worry, my brother hates mushrooms and he has been eating this since we were kids, none the wiser that they are in there.

Mexican Lasagna

1 lb ground beef

med onion

packet of taco seasoning

a can of cream of mushroom

a can of cream of chicken

small can of green chilies (this is optional but I think it adds a lot to it)

12 oz can of evaporated milk

corn tortillas, not flour, very important. Broken into quarters. Recipe calls for 12, I think I used about 14 though

3 cups of cheddar cheese

Preheat oven to 350. Brown hamburger and chopped onion, drain. Add the taco seasoning and stir really well. Add in the soup and milk, stirring until well mixed and warmed through. In a 9 x 13 layer like you would lasagna, tortillas, sauce, cheese. Repeat 2 more times, ending with cheese. Cover with foil and bake for 35 minutes. Enjoy!

This one's for Pamla...

I am fairly certain that most people hate coming up with things to make for dinner. Even if they like the actual MAKING of dinner, coming up with what to make seems to be something that is universally disliked. My friend Pam seems to have a particularly hard time since between her hubby and kids she is basically left with water as the one ingredient that everyone will consume without complaint. I tell her she should tell them to suck it up and eat what she makes, but she is nicer than I am and tries to make everyone happy. Tonight while coming up with something to make for dinner I decided I should post whatever I made. Hopefully Pam can get her brood to eat this. Very easy and very tasty!

Pesto chicken and bow ties
1 box bow tie pasta
1.5 lbs cubed chicken
1 jar quartered artichoke hearts
1/2 jar basil pesto (I used the Classico brand)
2 cups cheese - I have used Feta and Parmesan but tonight I had mozzarella in the
fridge

In a large pot cook pasta. While the pasta is cooking, cook cubed chicken with 1/2 to 1 C water in a skillet. Drain pasta and chicken and return to large pot, stir in artichoke hearts, pesto and cheese. Serve immediately. This is also really good if you refrigerate it and eat it cold for lunch the next day. Enjoy!

Sometimes being distracted turns out healthier...

Have you ever been so distracted while cooking that you realize you forgot to add an ingredient? That was today for me. I have this fantastic recipe for banana muffins (see below) from Adam's cousin Sarah and I was making a double batch to use up the mostly black bananas hanging out on the counter. The recipe calls for 1/4 C of melted butter, and since I was doubling it I melted a whole stick. As I was taking the second batch out of the oven, I looked up and realized the dish of butter was still in my microwave. Bonus about this is that they still taste great and were now mostly fat free! Try them out, so easy and SOOO yummy!

Banana Muffins:
3 large ripe bananas
1 C sugar
1 1/2 C flour
1 t salt
1 t baking soda
1/4 C melted butter

Preheat oven to 350. Beat the bananas until mostly liquid. Add everything else and mix well. Fill 12 lined muffin cups 2/3 full. Bake 15-20 minutes or until done. I like to sprinkle a little cinnamon and sugar on top before I bake. For a really tasty treat drop a few chocolate chips in each muffin before you bake. Delish!