Scalloped Potatoes With Ham #flipagram Scalloped Potatoes With Ham Casserole made with @flipagram ♫ Music: Bruce Springsteen – 12 My Hometown Scalloped Potatoes
With Ham #flipagram Scalloped Potatoes With Ham Casserole made with @flipagram ♫ Music: Bruce Springsteen – 12 My Hometown


Burrito Pie – Serves 8

Burrito Pie

2 PDS ground beef
1 onion chopped
2 tsp minced garlic
1 (2 ounce) can sliced olives
1 (4 ounce) can diced green Chile peppers
1 (10 ounce) can diced tomatoes with green Chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) tortillas
9 ounces shredded Colby jack cheese

Preheat oven to 350 degrees

In large skillet over medium heat, saute the ground beef for 7 minutes, add taco seasoning according to package for 2 PDS of beef. Add onion and garlic saute for 5 more minutes. Drain any excess fat. Mix in the olives, green Chile peppers, tomatoes with green Chile peppers, and refried beans. Stir mixture thoroughly , reduce heat to low, and let simmer for 15-20 minutes.

Spread thin layer of meat mixture in bottom of 4 qt casserole dish or two 2 qt casserole dishes. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all tortillas and filling is used. Top off with cheese.

Bake for 20-30 minutes or until cheese is slightly brown and bubbly.

**Helpful hints-

We used taco seasoning in place of taco sauce.

Tear up tortillas it was hard to cut.

Drain tomatoes and olives.



It was Delish! Enjoy!!

Mexican Rice

Authentic Mexican Rice

Yield: 4 Servings

Authentic Mexican Rice

1 Tbsp extra virgin olive oil or vegetable oil
1 cup uncooked long grain white rice
2 cups warm water
2 tsp Caldo de Tomate (I use Knorr brand)

Optional ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside. Drizzle oil into a non-stick saucepan and heat over medium high heat. Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. Add water mixture to rice then stir and cover pan with lid. Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed (you’ll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

How to pack the perfect salad in a jar

How to Pack the Perfect Salad in a Jar

Makes 1 salad

What You Need

1-4 tablespoons salad dressing
Mix of raw and cooked vegetables, fresh and dried fruit, nuts, cheese, and other salad ingredients
Salad greens

Wide-mouth canning jars with tight-fitting lids:

pint jars for side salads, quart jars for individual meal-sized salads, 2-quart jars (or larger) for multiple servings

Large bowl, to serve

1. Salad Dressing: Pour 1 to 4 tablespoons of your favorite salad dressing in the bottom of the jar. Adjust the amount of dressing depending on the size of the salad you are making and your personal preference.

2. Hard Vegetables: Next, add any hard chopped vegetables you’re including in your salad, like carrots, cucumbers, red and green peppers, cooked beets, and fennel.

3. Beans, Grains, and Pasta: Next, add any beans, grains, and/or pasta, like chickpeas, black beans, cooked barley, cooked rice, and pasta corkscrews.

4. Cheese and Proteins (optional): If you’ll be eating the salad within the day, add a layer of diced or crumbled cheese and proteins like tunafish, diced (cooked) chicken, hardboiled eggs, or cubed tofu. If you’re making salads ahead to eat throughout the week, wait to add these ingredients until the day you’re planning to eat the salad and add them on top of the jar.

5. Softer Vegetables and Fruits (optional): Next, add any soft vegetables or fruits, like avocados, tomatoes, diced strawberries, or dried apricots. If you’re making salads ahead to eat throughout the week, wait to add these ingredients until the day you’re planning to eat the salad and add them to the top of the jar.

6. Nuts, Seeds, and Lighter Grains: Next, add any nuts or seeds, like almonds, walnuts, and sunflower seeds. If you’re making a salad with lighter, more absorbent grains like quinoa or millet, add them in this layer instead of with the beans.

7. Salad Greens: Last but not least, fill the rest of the jar with salad greens. Use your hands to tear them into bite-sized pieces. It’s fine to pack them into the jar fairly compactly.

8. Storing the salad: Screw the lid on the jar and refrigerate for up to 5 days. If you’re including any cheese, proteins, or soft fruits and vegetables, add these to the top of the jar the morning you plan to eat your salad.

9. Tossing and eating the salad: When ready to eat, unscrew the lid and shake the salad into the bowl. The action of shaking the salad into the bowl is usually enough to mix the salad with the dressing. If not, toss gently with a fork until coated.

Restaurant style salsa

This was very good.


Perfect, wonderful, simple salsa like the kind in restaurants. Serve with warm tortilla chips and watch everyone smile.

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice


Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.