Walking Taco Casserole....cheesy melty goodness!

     So the other day I pinned a picture on Pinterest of "Walking Taco Casserole". HOWEVER, it was just a user uploaded picture. UGH!  There wasn't a link to follow to grab a recipe. So I decided to create this and it fits the bill. It is so yummy!
     I served my casserole over lettuce and topped it with some salsa. You could also do sour cream, guacamole, or whatever your favorite taco toppings happen to be.

Walking Taco Casserole

1 lb Ground chicken, beef or turkey
1 small onion sliced
1/2 Can of Rotel (diced tomatoes with green chillies)
1 Packet of Taco seasoning
1 Bag of Frito Corn Chips
1 Can Black Beans, drained and rinsed
1 Can Enchilada Sauce (10 oz)
2 oz. Cream Cheese
2 C. Shredded Cheese

In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated. Add black beans and cream cheese. Turn off the heat and stir in the cream cheese until melted and combined. Stir in the enchilada sauce.

Spray a 9x13 pan with cooking spray. Dump 1/2 of the bag of Fritos into the bottom of the pan. Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese.

Bake at 325 degrees for 20 minutes or until cheese is melted and casserole is heated through.

Brown the meat and onions. I used ground chicken.

When it is time....shut off the heat before adding the cream cheese. Once it is melted into the meat mixture, add the enchilada sauce.

Layer 1: 1/2 the bag of fritos (get the skinny kind, NOT the scoops)

Layer 2 :Meat Mixture

Layer 3: 1/2 of the cheese

Repeat the Layers

Layer 4: Chips

Layer 5: Meat

Layer 6: Cheese

Bake at 325 for 20 minutes

This recipe is so yummy. It is one of my new favorites!

-Jessica

Crab Rangoon Dip

     Unfortunately, there are no gluten free wonton wrappers out on the market yet. So I greatly miss crab rangoon. I ran across this recipe yesterday on Pinterest and HAD to make it. I did some research on gluten free canned crab meat. Chicken Of The Sea says on their website that theirs is safe, so that's the brand I went for.
     This was super easy to whip up.  I mixed it in the same bowl that it went into the oven in so cleanup was even a breeze. I basically cut the original recipe in half. You would want to double it for a party or potluck.
The original recipe can be found here: Crab Rangoon Dip Mine is as follows.....

Crab Rangoon Dip

Ingredients:

1 can crab meat (drained)

8oz. cream cheese (1 block)

1/4 cup sour cream

3 green onions, chopped

1  tsp. Worcestershire sauce

1 Tbsp powdered sugar

-1/2 tsp garlic powder

-1/4 tsp lemon juice

 

Generously spray a oven safe bowl or pan with cooking spray. Microwave the cream cheese in the dish for about 1 minute. Chop the green onions. Add the green onions and crab meat to the bowl. Add the sour cream, Worcestershire sauce, lemon juice, garlic powder, and sugar to the bowl. Mix thoroughly and bake in a 350 degree oven for about 35 minutes. Serve hot with gluten free crackers or chips.

Microwave the cream cheese for about 1 min.

 



Dice the green onions





Add the crab meat and green onions to the bowl.



Add the remaining ingredients and mix well.

Bake at 350 Deg. for 35 minutes

After 35 min. it should be bubbly and cooked through.

Dip should be served while hot.

Enjoy!!!!

-Jessica