Creamy Corn Dip

Ingredients:

1 can of white corn (15.25 ounces)
1 can of yellow corn (15.25 ounces)
1 can of diced tomatoes and green chilis (10 ounces)
1/2 can of black beans (see review)
1 package of cream cheese (8 ounces)
1/2 tsp chili powder
1/2 tsp garlic salt
Chopped fresh cilantro to taste
*I used about 1 TBSP of freeze-dried cilantro and it was perfect. You could use more or less or none if you wanted

Instructions:

1. Preheat oven to 350
2. Drain the corn and tomatoes. Cut cream cheese into 1/2 inch squares
3. In a medium baking dish, mix all ingredients.
4. Bake in preheated oven for 30 minutes or until hot and bubbly.

Serve with tortilla chips.

Review:

The recipe says that it makes 42 servings. Michael and I ate the whole thing with 1 bag of tortilla chips over the course of about 3 days. It was truly that good. I'm bringing this to parties and inviting people over, just to have this. It was SO good.

I didn't have the canned corn, so I subsituted frozen corn. I cooked it in the microwave, and then drained it and added it. It worked just fine. Since I was missing about a cup of corn, I added about 1 cup of black beans and it was delicious! It was thin enough you can add the beans with the corn.

You will make this again and again.

Layered Burrito Casserole

Ingredients:

2 TBSP oil

4 flour tortillas ( I usually get the 8" because they fit in my pie pan the best.)

1/2 lb ground beef

1 onion chopped

1 clove of garlic (or 1/4 tsp garlic powder)

1/2 cup of salsa

4 oz can of chopped green chilis

1 can refried beans

1 cup of shredded cheese

Toppings:

You can use anything you like to dress your burritos or tacos. We recommend: lettuce, tomato, sour cream, guacamole, and olives

Instructions:

1. Heat oil in skillet. Fry tortilla one at a time for about 20 seconds on each side. You do this to keep the tortilla from becoming soggy while you bake the casserole. You want them to just start to turn brown and to feel a little stiff.

2. Brown ground beef until crumbly, add onion and garlic. Cook until soft. Drain.

3. Add salsa, chilis, and beans. Simmer for about 20 minutes.

4. Assemble: Place 1 tortilla in pie plate. Layer with 1/4 of bean mixture. Sprinkle with 1/4 of the cheese. Repeat with remaining tortillas. (you will end up with cheese on top.)

5. Bake at 350 for 20 minutes or until headed all the through and cheese is bubbly.

*** DOUBLE DUTY TIP **** I often double the bean mixture and take the rest of the tortillas and make homemade frozen burritos with them. Just double wrap them in saran wrap and stick them in the freezer. Pull out and microwave for an easy lunch or dinner!

Variation: I have also seen this where you make the ground beef with taco seasoning. Mix the bean mixture omitting the ground beef and layer: tortilla, beans, meat, cheese.

Review:

Pros: Great mexican casserole. We love this and love the leftovers. You can adjust the heat of the burrito by how mild or hot of chilis and salsa you use. This way we can have them very mild (while I'm breastfeeding) or really hot.

Cons: It does take a little work and it seems to be pretty messy to make. Maybe it's just me. Also, I think that the pie pan or dish you use makes a difference. If you use a shallow metal pie pan, the top tends to dry out. You may want to cover it loosely with foil. I usually use a flat-bottom round casserole dish.