Taco Bubble Casserole

This, my friends, is the epitome of comfort food.  Well, Mexican comfort food anyways.  Much akin to my Bubble Puff pizza, this follows the same procedure - chopping up the biscuits for the crust so it puffs up and bubbles through the toppings for crispy, crunchy goodness.  YUMMY much! 

I wish I could claim this one as my own but I found it off TastyKitchen and I knew I had to try it.  I only altered it a wee...mostly in that she stirred the biscuits into the hot mixture but I knew that would make a melty hot mess of the biscuits so I changed it up by spreading the tomato mix over the biscuits instead.  I also added black beans and cut back the beef by about 1/2 a pound.  Feel free to use her recipe by clicking the Tasty Kitchen link or try mine.  Either way, just try it! 

You get spicy, cheesy, creamy, crunchy...just everything your mouth could possibly want!  Your belly will be mega happy you made this.  Enjoy!



Taco Bubble Casserole
adapted from FeistyFilly on Tasty Kitchen

1 pound Lean Ground Beef
1 can of black beans, rinsed
1 package Taco Seasoning Mix (1 Ounce Package)
¾ cups Water
1 can (10 3/4-oz.) Condensed Tomato Soup
1 can (17.3-oz.) Grands Refrigerated Golden Corn Biscuits Or 1 (16.3-oz.) Refrigerated Buttermilk Biscuits
2 cups Shredded Cheddar Cheese
Your Favorite Taco Toppings:  sour cream, lettuce, tomatoes, salsa, olives, green onions, etc.
 
Heat oven to 375°F. Spray a 9x 13 with non-stick cooking spray.  Set aside.
 
Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain grease. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Stir in the black beans.  Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into 8 little wedges.  Add to the bottom of the 9x13 pan.  Carefully spoon tomato soup mixture over the biscuits, spreading out evenly to edges.

Bake at 375 degrees for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.  Let stand for 5 minutes to cool before serving.  (also makes cutting and serving easier)

To serve, cut into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.  (I did this buffet style with bowls of toppings to people could customize their own piece.  It worked really well.)


Hope you enjoy!  It's absolutely delicious!

Pepperoni & Four Cheese Lasagna Rolls

DISCLAIMER: Upon making this recipe, you hold neither Sublime Hodge Podge nor its creator Jill Moore responsible for any harm done by excessively gained weight, high carb overload, exponentially jiggly thighs, burst waistbands or broken bathroom scales. 

Hi.  I like lasagna.  I like Guy Fieri also.  And waaaay back when Guy was just a another contestant on Food Network's Next Big Star thingy, he made an ultra gooey, over indulgent pepperoni lasagna.  I remember sitting there going "omg, that's just genius."  I like pepperoni too.  (forgot to mention that)  The only thing I hate about making lasagna is that I *always* have leftovers for nearly 3 days.  I don't know about you, but I'm kinda funky monkey on the eating leftover thing for days on end.  I need a break in there somewhere for my poor taste buds.  So, taking Guy's pepperoni and riffing on it a bit, I love lasagna rolls.  Not only are they smaller portioned, but they are typically lighter than my usual lasagna, meaning not as much ricotta or sauce is used.  They're cute too, all rolled up and mini looking.  

Luxurious Brunch Quiche

Yesterday was a very lazy day for me.  I've nearly recovered from my flu/infection bout and I almost have my full appetite back so I was really craving something filling but comforting, yet still easy on my sensitive belly.  I stood there in front of my fridge just staring, wondering what I could make.  I had eggs, cream and a stump of Gruyere leftover.  QUICHE!  Oh yeah...I could deal with some creamy, fluffy cheesed up eggs.   

Comfy Food!!!

It has been an unusually cold few days in New York.  While everything is green, blooming and beautiful, this cold streak has left us chilled, wet and reaching for warm blankies at night.  Where I had my air conditioner running a week ago, I'm now standing in front of the oven while its on for extra heat!  Crazy weather!  This type of weather makes me want things to comfort and warm myself from within.  Hot tea is nice and all, but not really fulfilling.  So yesterday while I was cooking chicken, I made extra for a casserole today for lunch.

My grandfather was a great cook.  He made the best cherry pie in the whole world.  It even won a few awards at the Fourth of July festival!  My grandmother specialized (in my mind) in making the best sweet tea and Buckeye candies at Christmas.  However, in between the candy and pies, they made this creamy, chickeny, buttery cracker topped  casserole that was to die for good.  The kind of casserole that makes you feel all fuzzy and loved inside.  It was one of my favorites that they used to make.  My grandfather gave me the recipe once a VERY long time when I was in my late teen and I had lost it over time.  They both passed away before I could get the recipe again.  And one day, when I was thinking about them and some of my favorite memories, I remembered this casserole and I so longed to have the recipe again.  Miraculously, a few days later, I had a dream and when I woke up, I remember the recipe.  I woke up, scribbled it down, made it and it was EXACTLY the way I remembered it from my childhood.  True story!

It has since become one of my husband's favorite meals.  When he was at basic Army training, this was one of the meals he requests for when he came home.  He missed it that much!  So anyways, please enjoy this simple, super cheap and easy recipe from my family.  Even picky wee ones can't resist the Campbell's chicken noodle soup flavor or the crispy buttery crackers on top.  Serve it over mashed potatoes to make a full meal or use it as a side dish...we've done both!

<-- do you see the noodles, the shredded chicken and the buttery crackers?  Ugh...I wanna lick my monitor!





 Chicken Noodle Soup Casserole

• 5 slices White Bread
• 1 whole Sleeve Of Ritz Type Butter Crackers
• 2 cans Chicken Noodle Soup
• 1 can Cream Of Chicken Soup
• 1 cup Pre-cooked Chicken, Chunked Up (optional)
• 4 Tablespoons Butter Pats
• 1 dash Salt/pepper To Taste

Spray a loaf pan with cooking spray and set aside.

Trim the edges off the bread slices. Cut bread into small cubes and place in a mixing bowl. Crush the sleeve of butter crackers and add ¾ of the crushed crackers to the bowl.  Add the soups to the bread and cracker mixture and stir easy to combine. Salt and pepper to taste. Add cooked chicken, if using.

Pour into prepared loaf pan and sprinkle with remaining crushed crackers. Add butter pats on top. Cover with plastic wrap. Chill overnight or at least 6 hours.

Cook at 350 degrees for about 45 minutes or until bubbly.