Taco Bake

This is one of my husbands favorite casseroles!

 

Taco Bake
 
Author:
Ingredients
  • 2 lb ground beef
  • 1 jar (16 oz) salsa (2 cups)
  • 1 package taco seasoning mix
  • 1 can (15 oz) pinto beans or Progresso® black beans, drained, rinsed
  • 1 can (3.8 oz) sliced ripe olives, drained
  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • ½ cup corn chips, crushed
  • 2 cups shredded Cheddar cheese (8 oz)
Instructions
  1. Preheat your oven to 400°F. Brown ground beef and drain. Stir in salsa and taco seasoning mix. Reduce heat; simmer uncovered 5 minutes.
  2. Stir beans and olives into beef mixture. Cook until thoroughly heated. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Unroll dough over the filling; sprinkle crushed corn chips over top.
  3. Bake 13 to 17 minutes until light golden brown. Sprinkle cheese evenly over chips; let stand 5 minutes to melt cheese. Serve with lettuce, tomato and sour cream or whatever else you put on your tacos!

Pam’s Pantry

I have two words for you:  Easy.  Yummy.  Seriously, if want some of the easiest dips, dressings, and spreads to make, head over to Pam’s Pantry.  You know your dip is going to be good when it smells yummy before you even open the package.  I have been able to try their strawberries ‘n cream, cheesy garlic, spinach surprise, and our favorite sweet ‘n sassy salsa.  These dips are super easy to make.  You just need a cup of mayo and a cup of sour cream.  That is it!  Now, the strawberries and cream is slightly more complicated – you have to mike the cream cheese and you need cool whip.  Seriously, not to difficult at all.  On the back of each packet, it tells you what ingredients you need, how to make, and what would go best with each one.  They also have Cheesecake Mixes, Bar-B-Q’s and Picklers.   What I love best about these is that they taste great and can be made in no time at all!  Since these are made from fresh ingredients, you can even claim these awesome dips as your own!  🙂

Foodie Events

Now, all these events are going to be in Chicago since that’s where I live.  However, if you have anything you’d like me to add in your local area, just let me know!

Veggie Fest 2008 – Its a 2 day festival featuring cooking demonstrations, 40 vegetarian food venders and exhibitors, and discusssions on heathful living.  11 am – 6 pm Saturday at the Science of Spirituality Center, 4S175 Naperville Rd., Napterville.  For more information, call 800-222-2207

Windy City Chili Cookoff – Cooks compete for the best chili in salsa, chili verde, and traditional categories as part of the Retro on Roscoe Street Festival.  The $5 entry fee includes samples of the chili with they last.  The fee also benefits St. Teresa of Avila food pantry.  1 pm Saturday and Sunday at Roscoe St and Hoyne Ave.  For more information, call 773-871-5623

Morel Tales – The Illinois Department of Natural Resources is presenting  “Exploring the Wild Mushroom . . . Myths, Flavors, and Facts” at Kendall College in a Chicago Foodways Roundtable discussion.  $3 unless you are a Kendall College student (then free).  10 am Saturday at Kendal College, 900 N North Branch St.  Reservations can be made by calling 847-432-8255 or emailing chicago.foodways.roundtable@gmail.com

Party With Style –  Justin Hall from FIG Catering shows how to host an elegant and delicious dinner party.  Free. 2 pm Saturday at Bloomingdale’s Home & Furniture Store, 600 N Wabash Ave.  For more information, call 312-324-7678

Fish Tips – Sam Dean grills halibut basted with maple chipotle marinade in a demonstration class for free.  Noon Saturday at Burhops Seafood, Plaza Del Lago, 1515 N Sheridan Road, Wilmette.  For more information, please call 847-256-6400

Brunch Demystified – Keven Hickey and Jonathan Lane of the Four Seasons present classes that explore the hotel’s famous Sunday brunch.  $100 includes brunch.  11 am August 10 and August 24.  120 W Delaware Pl.  For reservations, please call 312-649-2325

Sweet and Savory Grilling – Chefs Pamela Fitzpatrick and Mark Gyure show how to make three seasonal pizzas and desserts on the grill.  August 12 at Fox & Obel, 401 E Illinois St.  For reservations, call 312-379-0133

Swedish specialty – Chef Donna Scheppe teaches how to create a Swedish tea ring in a hands on class for $25.  1 pm August 4 at Two Kitchens, 2035 W Washington St, Suite 155, Naperville.  Register by calling 630-717-9630.