Mexican Lasagne

Prep time: 15 – 20 minutes
Cook time: 45 – 50 minutes

It is tagged as “mexican lasagne” but you could also think of it as a nachos casserole.

  • 1 pound ground beef
  • ¼ cup dry unflavored oatmeal
  • 1 medium yellow onion diced
  • 2 teaspoons minced garlic
  • 1 package taco seasoning
  • water (amount called for by taco seasoning)
  • 2 – 10 oz. cans red enchilada sauce
  • 4 oz. can green chiles
  • 15 oz. can black beans drained and rinsed (optional)
  • 18 corn tortillas
    FLAT, soft corn torillas, not pre-made taco shells.
  • 4 cups shredded cheese – Mexi-blend or jack and cheddar
  • 1 cup Oaxaca cheese, or other white Mexican cheese
  • 2-3 roma tomatoes diced, 1 for garnish
  • 1 bunch of green onions sliced for garnish
  • Sour cream for serving
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
  2. Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.
  3. Add minced garlic and the oatmeal to the skillet and sauté for 1-2 minutes longer.
  4. Add taco seasoning and water and stir over medium heat until well combined.
  5. Stir the tomatoes, green chilies, and black beans into the meat mixture and heat through.
  6. Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.
  7. Spread ⅓ of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture. Pour 1 can of the enchilada sauce evenly over the first layer.
  8. Repeat the layering for the second layer.
  9. For the last layer use the remaining meat mixture and then cheese.
  10. Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
  11. Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.
  12. Serve with sour cream.
  • With any options be mindful of the moisture content, you do not want too much or too little.
  • Cutting the tortilla in half makes it easier to cover the dish evenly.
  • Ground OR shredded meat of your choice can be substituted for ground beef.
  • Salsa instead of the fire-roasted tomatoes – roughly 1 ½ cups. (Again be mindful of water content, and any extra heat your salsa choice may bring.)
  • Corn can be added to the meat mixture. (Fresh or frozen, canned can be soft and watery)
  • The corn tortillas soak up just enough moisture from the rest of the casserole but do not get soggy and add some nice texture and sturdiness to the dish.

Roasted Beef & Red Potatoes Casserole

Prep time:
Cook time:
Photo source:

  • ground beef (1-2 pounds)
  • 2 garlic cloves, peeled, whole or crushed
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/2 teaspoons coarsely ground pepper, divided
  • 3 tablespoons olive oil
    • 8 small red potatoes, cut into chunks
    • OR
    • 1 package Simply Potatoes Diced Potatoes (any flavor)
  • 1/2 cup reduced-sodium beef broth
  1. In a skillet, FRY, and crumble the ground beef with the oil. Add the garlic and any optional veggies to cook and soften. Combine thyme and 1 teaspoon pepper; add to the beef mixture.
  2. Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned.
  3. Move everything to a roasting pan.
  4. Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes.
  5. Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and potatoes are tender.

This is an adaptation of the Roasted Beef Tenderloin recipe from the source reference. It is a touch easier to make and will keep a little longer as left-overs.
– Be sure to really fry the ground beef (not just brown it) to bring out that beef flavor
– The broth is a flavor booster and an easy place to change up the recipe, you can use broth as the recipe does or you could use a soup base like you preferred cream-of-something flavor, or a beef gravy … Don’t over do it with the quantity and be mindful of salt content and adjust other sources of salt in the ingredient list.
– You and also add any veggies you like, finely diced or chopped. I like lots of onion and bell pepper.

Cheesy Root Vegetable Gratin

Prep time: 15 minutes
Cook time: 50 minutes

  • 1 tablespoon unsalted butter softened
  • 1-2 long sweet potatoes (about 2 inches thick), peeled
  • 3-4 large parsnips, ends trimmed and peeled
  • 3-5 small beets, peeled
  • 14 tablespoons heavy cream, divided
    (whole milk is fine, but mixture won't thicken as much or be as creamy)
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided plus more for garnish
  • 1 garlic clove, minced
  • 1 ounce shredded gruyere
  • salt and pepper to taste
  1. Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
  2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
  3. Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
  4. Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
  5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
  6. Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
  7. Cover with foil and bake for 30 minutes or until vegetables are soft.
  8. Uncover gratin and top with shredded gruyere.
  9. Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
  10. Finish with a sprinkle of fresh thyme leaves. Serve.
*Makes 1 (3 quart) casserole
*Nutrition facts are based on the lowest number vegetables in each range in the ingredient list

  • This dish can be made up to a day ahead of time and refrigerated, tightly wrapped in foil. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).
    **Just know that if you prep this dish ahead of time, you run the risk of the beets bleeding from sitting in the cream. This won’t effect the flavor at all, but it’ll change the look of this dish.**
  • To prevent the beets from bleeding:
    • Make sure the peeled and sliced beets are just barely coated in cream to ensure they don’t dry out while baking.
    • You also want to make sure the bottom layer of your baking dish is just coated with a thin layer of cream and sprinkled with Parmesan. The amount of cream used may vary just a little bit, depending on the surface area of the baking dish you’re using, so it’s best to eyeball this.

Chili Cornbread Casserole

Prep time:
Cook time:

A plate of food chili with cornbread, sour cream, and slice jalapeño on top

4.92 from 59 ratings

Chili Cornbread Casserole

Yield: servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Do you like eating cornbread with your chili? Then you will love this Chili Cornbread Casserole! It’s cooks together for a hearty and comforting dinner!



  • pounds ground beef
  • 1 medium onion,, chopped
  • teaspoons chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 cloves of garlic,, minced
  • 1 (28 oz ) can crushed tomatoes
  • cupsfrozen corn or chopped yellow bell pepper
  • 1 (15 oz) can black beans, rinsed and drained

Cornbread topping:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup milk
  • 2 eggs
  • 6 tablespoons butter,, melted and cooled
  • Sour cream and sliced jalapeños for topping,, optional
Prevent your screen from going dark



  • Preheat oven to 375 degrees and lightly coat a 2-quart casserole dish with cooking spray. Set aside.
  • Brown ground beef with onion in a large skillet. Once meat is cooked and onion is soft, add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. Add in crushed tomatoes and corn, then simmer for 5-7 minutes. Remove from heat and stir in black beans and season with salt and pepper to taste.
  • In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and baking soda. In a separate smaller bowl, whisk together milk, eggs and butter. Add liquid mixture to dry ingredients and mix until combined.
  • Pour chili into prepared baking dish and top with cornbread batter. Bake for about 28-35 minutes or until cornbread is lightly golden.


Cuisine: American
Course: Main
Calories: 608kcal, Carbohydrates: 59g, Protein: 28g, Fat: 29g, Saturated Fat: 13g, Cholesterol: 126mg, Sodium: 632mg, Potassium: 1083mg, Fiber: 10g, Sugar: 8g, Vitamin A: 770IU, Vitamin C: 12.9mg, Calcium: 161mg, Iron: 6.2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

No-Boil Lasagne

Prep time: 20-30 minutes
Cook time: 50-60 minutes

Submitted by Monica in PA
“This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I’ve been making this now for 3 years and everyone agrees–the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or “new baby” meal for a friend!”

  • 1 (9 ounce) box barilla no-boil lasagna noodles
  • 2 eggs
  • 1 (15 ounce) container ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 1⁄2 cup parmesan cheese (optional)
  • 1 lb ground beef or 1 lb sausage (Italian), browned (* optional)
  • 2 (24 ounce) jars spaghetti or pasta sauce of choice*
    (choose something that does not use corn syrup, and that any sugars are further down the ingredients list)
  • fresh basil or parsley (to garnish)
    • *[substitutes – any one, use less if you mix-n-match]
    • 1 can (14oz) low sodium diced tomatoes
    • 1 jar roasted red peppers (drained)
    • 1 can quartered artichoke hearts (drained)
    • 2 small yellow and green summer squash, sliced thinly
  1. Preheat oven to 375.
  2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
  3. If you choose not to use the parmesan, just add more mozzarella.
  4. Set aside.
  5. In a 13X9X3* pan, spread 1 cup of sauce on bottom of pan.
  6. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
  7. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
  8. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
  9. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
  10. Bake covered with foil for 50-60 minutes.
  11. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
  12. Let stand 15 minutes before serving.
  13. (*If you are using a 13X9X2 pan—just make 3 layers to avoid boiling over.)

Thin Crust Pizza

Source: – homemade thin-crust pizza
Prep time: 20 minutes
Cook time: 16 – 24 minutes

  • Dough:
  • 3/4 cup lukewarm water
  • 1 teaspoon active dry yeast
  • 2 cups all-purpose flour, plus more for kneading
  • 3/4 teaspoon salt
  • 2 teaspoons olive oil, divided
  • Toppings:
  • 1/2 cup pizza sauce, such as classic red sauce or a white sauce
  • 1 to 2 cups shredded cheese: one or a combination of mozzarella, provolone, Parmesan, fontina, romano, or asiago cheese
  • Topping options:
  • Anything you like on pizza works great! But remember this is thin-crust pizza, go light on the toppings, less is more.
  1. Arrange a rack in the bottom third of the oven, place a rimmed baking sheet on the rack, and heat the oven to 450°F. Meanwhile, make the dough.
  2. Pour the water into a medium bowl. Sprinkle the yeast over the water, and let stand until the yeast is dissolved and foamy, 3 to 5 minutes.
  3. Add the flour and salt. Mix with a stiff spatula or wooden spoon until floury, shaggy dough forms. Turn the dough out onto a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to your hands like bubblegum, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.
  4. Cover the dough with the upside-down bowl or a clean kitchen towel and let sit while you prepare the pizza toppings, about 10 minutes.
  5. Divide the dough into 2 equal pieces. Working with one piece of dough at a time, stretch or roll it into a thin, 10- to 12-inch round. Form from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it’s about a 1/4-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then try rolling again.
  6. Carefully remove the preheated baking sheet from the oven and place it upside down on a wire rack. Transfer the dough directly onto the upside-down baking sheet. Brush the dough with 1 teaspoon of the oil. Spread 1/4 cup sauce into a thin layer onto dough, leaving a 1/2-inch border. Sprinkle on the cheese and other toppings.
  7. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 8 to 12 minutes. Remove the pizza from the oven and cool for about 5 minutes before slicing and serving. Repeat with the remaining dough and toppings.

Spiced Curry Chicken Tenders


Serves 4
Prep Time 10 minutes
Cook Time 6 minutes
Soaking Time 30 minutes

  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • Kosher salt and freshly ground pepper to taste
  • 1 pound boneless chicken tenders
  1. Soak 10 or so 8-inch wooden skewers in water to cover for at least 30 minutes (one skewer for each tender).
  2. In a large bowl or container, mix together the curry powder, chili powder, cumin, allspice, cinnamon, and salt and pepper until well blended. Add the chicken tenders and toss in the mixture to coat.
  3. Preheat the broiler or grill. Thread one chicken tender onto each skewer. Broil or grill for about 3 minutes on each side, until they are just cooked throughout.

Serve over rice

Roasted Beet Hummus

Source: AuthorMinimalist Baker

Bowl of vibrant pink Roasted Beet Hummus surrounded by carrot and cucumber slices

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes

Servings: 6 (~1/3-cup servings)

  • 1 small roasted beet
  • 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
  • 1 large lemon (zested)
  • 1/2 large lemon (juiced)
  • 1 healthy pinch salt and black pepper
  • 2 large cloves garlic (minced)
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil
  1. See roasting instructions here.
  2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  3. Add remaining ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil as the hummus is mixing.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
  6. Will keep in the fridge for up to a week.

Gluten-Free, Vegan, Freezer Friendly – 1 month, up to a week in the fridge!

Onion Honey Jam

Red Onion Jam with Wine, Honey and Thyme

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour

Author/Source: Emily Clifton, Nerds with Knives link:

Serves: 2 cups

  • 2 pounds (900g) red onions, peeled and thinly sliced (about 3 medium-large)
  • 2 tablespoons (30ml) canola or other neutral vegetable oil
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon freshly-cracked black pepper
  • 1 cup (240ml) don’t use your favorite, but do use a quality, and local if possible, dry red wine
  • ⅓ cup (70g) raw sugar
  • 2 tablespoons (30ml) honey (local always tastes best!)
  • 1 tablespoon chopped fresh thyme (about 7 sprigs)
  • 3 tablespoons (45ml) balsamic vinegar
  1. Heat oil in a medium skillet over medium heat until shimmering. Add onions and salt, and cook until softened and just translucent but not brown, 8 to 10 minutes, stirring occasionally.
  2. Add in pepper, wine, sugar, honey, thyme and vinegar. Bring to a boil, then reduce heat low, and let simmer until liquid thickens, becomes syrupy and is mostly reduced, about 40 to 50 minutes. Stir occasionally. Season with additional salt and pepper to taste. Allow jam to cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks. (Let onion jam return to room temperature before using).

I said it above and I’ll say it here: local tastes best!

Sausage Jambalaya

TOTAL TIME: Prep: 25 min. Bake: 1 hour YIELD: 8 servings.

  • 12 small pork sausage links, cut into 1-inch pieces
  • 1 cup finely chopped onion
  • 1 cup finely chopped green pepper
  • 4 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1-1/2 cups cubed cooked chicken
  • 1-1/2 cups cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup uncooked long-grain rice
  • 1 can (14-1/2 ounces) chicken broth
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon pepper
  • 1/2 to 3/4 teaspoon dried thyme
  1. In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the
    remaining ingredients.
  2. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.