Mexican Casserole

I made this for dinner tonight and I was a little scared at first but I loved it. I wanted to eat more but I was stuffed after one serving. I got the recipe off Allrecipes.com and then modified it a bit because that's how I roll.

Ingredients
oil for frying
3/4 pound cubed skinless, boneless chicken breast meat
1/2 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained (I used pinto beans and didn't drain them)
1 (8.75 ounce) can sweet corn, drained
1/4 cup salsa (My new favorite is Targets fresh Mild Salsa)
water as needed (if you don't drain the beans you don't need to add water)
1 cup shredded Mexican-style cheese
1 1/2 cups crushed plain tortilla chips (I cut up flour tortillas and added a layer to the center aswell as the top)

DIRECTIONS
In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

I threw a little cheese in the middle for good measure but waited till the tortillas where crisp before I put some on top then cooked for about 5 mins more.

I know this is about the most non-thanksgiving recipe I could post the day before Thanksgiving but it's what I had for dinner and I liked it so much I had to post it. Thanks Cate for all your fun holiday recipes.

Thanksgiving

If you're like me you are going through all your recipe boxes looking for all the holiday favorites (Like the Trader Joe's Stuffing that was such a big hit last year that I can't seem to find this year...) So I thought I would help out and try to put some favorites here so they're easier to find... Most of these are from Debbie and Sharon. There is also one from Grandma Hatton that Mom always made (before discovering the Easy Rolls (I'm going a step further this year and just doing frozen rolls...) There's also one from Chad's grandma (any surprise it's the Jell-0 Salad - that's about the extent of her cooking :)
Sorry, no pictures yet... I'll try to take some as I go.

Cinnamon Rolls

2 Pkg yeast 14 cups flour

2 cups water 3/4 cup melted butter

2 Tbs sugar 1 cup sugar

1 cup evaporated milk 6 eggs

1 cup boiling water 1 tsp salt

• Put 2 cups water and 2 Tbs sugar in bowl.
• Combine boiling water and evaporated milk and add to mixture.
• Add 3 cups flour with yeast sprinkled on top. Beat well.
• Melt butter and add 1 cup sugar. Add this to mixture.
• Add eggs, salt and remaining flour. Mix 10 minutes.
• If you do not have bread mixer add last flour and mix with hands. (will be soft dough).
• Let rise 2 hours or until double.

• Roll to about 1/8 inch thick.
• Spread with butter, sugar (I like to use brown sugar) and cinnamon.
• Can add pecans, walnuts, or raisins.
• Roll up like jelly roll and cut in 3/4 to 1 inch pieces.
• Place on greased cookie sheet.
• Let rise 1 hour
• Bake 10 - 15 minutes or until brown at 350° F.

Frost with glaze. I like to use a thin frosting made with cream cheese and powder sugar butter and canned milk.

Mom was always a high achiever - waking at 6 am to stuff the turkey, make cinnamon rolls and everything else from scratch! Wow... I get tired just thinking about it (but will a reminiscent smile on my face :)