I always say that Mexican food is my favorite food, but in reality it probably isn’t. I only really like nachos and fajitas. It doesn’t really matter though, most Mexican food places have both of them on the menu. Even knowing this, for some reason, when I’m looking for recipes, I always seem to look for something that falls under the Mexican food umbrella. To be honest, I’m not really sure what actually makes something Mexican food versus just regular food…I just knew I wanted to make a casserole that could last me for about a week. Of course, I looked on Pinterest for the easiest “Mexican” casseroles I could find. This one was adapted from a pin from Trickchef’s blog. I don’t know that this could be defined as a true casserole or if it is more of a cooked seven layer dip. Either way, it was really yummy and I highly recommend it for people on the go, like I seem to be!
1 pound lean ground beef
2 cups salsa
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/2 cup chopped cilantro
2 cups shredded Cheddar cheese
Brown the ground beef until there is no more pink in the middle. Add salsa to the meat after it’s cooked and let it simmer until there is no liquid.
Spray pam on the bottom of the casserole dish, then crush up some chips to cover the bottom of the dish.
I love my Nutribullet. I have been making a smoothie every morning for breakfast since I got it. I have been wanting to try something different with it and decided salsa made the most sense for someone that craves chips all the time. This was really an easy recipe and a lot of fun to make. The salsa should last for at least 7 days, but I finished it in 2.
1/4 cup red onion
2 jalapeños, seeds removed (or you can keep them in for more heat)
1 tsp of minced garlic
1, 14.5 oz can of Diced Tomatoes
1/4 tsp salt
1/8 tsp cumin
1 tsp lime juice
small handful of cilantro
Put the ingredients in the nutribullet and blend until you get your desired consistency.
Today I had the opposite problem than I had the other day. I have chips, but I have very little cheese. When I make nachos, I have to use A LOT of cheese. I still had some sour cream left over from the bean dip, so I made my favorite easy to make dip:
Pace Picante Sauce
You can use whatever amounts you like.
Put Sour Cream in a bowl.
Add Picante Sauce, I like Pace Medium.
Add shredded Cheese and mix it up good.
Dip chip and eat. YUM! I like this dip with my nachos too. Sometimes I don’t add the cheese to the dip.