6 Layer Mexican Dip With Taquitos

There are dozens, and probably hundreds of recipes for the famous 7 Layer Mexican Dip. And they are all pretty much the same, just each person adds or takes away ingredients as they please.  Mine is a 6 layer because I don't put olives on. I do, however, mix in something with the sour cream that I got from my mom - who by the way makes an 8 layer Mexican Dip.

This dip is traditionally a side dish, but I serve it for dinner because instead of serving it with chips, I serve it with beef taquitos! It's a great dish for when you need to throw something together fast, or you are just too tired to go all gourmet on your family.

6 Layer Mexican Dip with Taquitos

Ingredients:

2 cans Refried Beans (16 oz cans)
Guacamole*
16 oz sour cream
1 1/2 tsp. taco seasoning
Salsa*
Cheddar cheese, grated*
Shredded Lettuce*
Frozen taquitos (about 4-5 per person)

*The measurement depends on what looks good to you.

Instructions:

1. Layer ingredients in order with the refried beans on the bottom and the shredded lettuce on the top in a 9x13 pan.**
2. Mix the sour cream and taco seasoning together before layering them in the dish.
3. Store in fridge until ready.
4. Bake Taquitos according to package directions.

**A 9x13 is way too big for my family, so I cut the recipe into 1/4th and layer it in this dish:

Estimated Calories: 258 calories per serving (does not include taquitos), with one serving being 1/16th of a 9x13.
Suggested Sides: fruit salad

Carol's Chicken & Rice Casserole

Who doesn't love a hearty casserole? This is my grandma's recipe (her name is Carol if you can't tell by the title). It is a very large recipe as it fed 12 children (so when I make it I cut it into 1/4th of the amount). One of my friends calls it "potato chip casserole". It's warm, delicious, and comforting.

Carol's Chicken & Rice Casserole (a.k.a. Potato Chip Casserole)

Ingredients:

4 cups cooked rice
2 lbs. chicken, cooked and diced
2 cans cream of chicken soup
1/2 can water
1 1/2 cups mayo
1 1/2 cups diced celery
6 boiled eggs, chopped
2 Tbsp. Lemon Juice (you can also use Lime Juice)
3/4 cup sliced almonds (I use slivered almonds)
1/2 tsp. pepper
Crushed potato chips.

Instructions:

1. Boil eggs in enough time for them to cool (I usually prepare the eggs the night before)
2.Boil chicken in water for about 20 minutes.
3. Meanwhile, cook rice.
4. Combine all ingredients, except potato chips in 9x13 pan.*
5. Top with crushed potato chips.
6. Bake at 350° for 30 minutes.

*This recipe goes to the very top of a 9x13 pan, so if you don't want that much, cut it in half.

Estimated calories (based on cutting it in half): 489 calories per serving (1/8th of pan)
Suggested sides: Fruit Salad

Potato-Corn Chowder

Do you love the feel  of hot soup going down your throat on a cold day? Then you'll love this one! I took two different soup recipes to create this one:

http://www.kraftrecipes.com/recipes/southwest-potato-corn-chowder-57846.aspx
http://www.cookingclassy.com/2014/09/creamy-ham-potato-corn-chowder/

The funny thing about this recipe is I like diced ham in my bowl and my husband likes bacon in his. So I prepare those separately and add them to our individual bowls. But you can add one or the other (or both) to your entire pot of soup. :)

Potato-Corn Chowder

Ingredients:

4 slices of cooked bacon*, chopped (or 1 cup diced ham)
1 1/2 lb. potatoes, cubed (about 5 potatoes)
1 small onion, chopped (or sprinkle dehydrated onions to your heart's desire)
1 can Cream of Chicken Soup
3 cups milk
8 oz. processed cheese food, cubed (I use Velveeta)
10 oz. frozen corn
Salt and Pepper to taste

Instructions:

1. Combine all ingredients.
2. Cook on medium until potatoes are soft.

OR

1. Boil potatoes separately for 15-20 minutes.**
2. Meanwhile get everything else going on medium heat.
3. Add potatoes when they are done.
4. Ready to serve when cheese is melted (I usually let it get to a small boil before turning off the stove)

*The bacon will be soft and soggy, so if you want it crunchy, cook it and add it to each individual serving.
**I do the second option because it takes less time. The first option takes over an hour for the potatoes to soften in the milk at the same time as melting the cheese. Doing them separately is much faster. :)

Estimated calories: 387 calories per serving (about 1 cup)
Suggested sides: Dinner rolls (I LOVE Pillsbury crescent rolls)

Tater Tot Casserole

I actually don't know the true origins of this recipe. I just know that I got it from my mom and it is delicious. It's not gourmet or anything fancy. It's a casserole. Comfort food. Good for beginner cooks or if you need something quick.

Tater Tot Casserole

Ingredients:

1 1/2 lb. hamburger, browned and drained.
chopped onions (or dehydrated onions sprinkled onto the meat)
1 can cream of mushroom soup + 1 can of milk (fill empty soup can with milk)
2 cans french cut green beans, drained
Tater tots (about 10 per person)

Instructions:

1. Brown hamburger and onions, drain.
2. Mix meat, onions, soup, milk, and green beans in a 9x13 glass pan.
3. Top with tater tots or cook them separately (I prefer to cook them separately)
4. Bake in the oven at 350° for 20-30 minutes, or until bubbly. (I usually go 30 minutes in my oven.)

Estimated Calories: 345 per serving (about 1/8th of the pan)

Suggested sides: Fruit salad