Chilaquile Casserole- A Great Weeknight Dinner!


Chilaquile Casserole- A great, quick and easy weeknight meal! 

Oh my goodness! There are some nights like a Monday night where you are tired from starting a busy week again, yet you want a healthy, satisfying meal for dinner. This casserole fits the bill! 

I love Mexican food! I lived in Mexico as an exchange student when I was 16 years old and I learned about a great food called chilaquiles. It is a dish usually served for breakfast with eggs and uses up leftover tortillas which are fried in oil and tossed with yummy salsa or tomatoes and chiles. 

This casserole combines the flavors and ideas of chilachiles into a delicious, easy to fix meal. I love that it uses many of the ingredients I always have on hand, it is healthy, fast and a great hot meal! 

I hope you and your family enjoy it on a weeknight coming up! 

It also makes a great dish for a lunch or brunch potluck. 

Chilaquile Casserole: 

This makes 6 servings- a yummy big casserole!  You may halve the recipe to make 3-4 servings. 

12 corn tortillas (you may either use homemade tortillas (masa mix + water and salt) or store bought tortillas) 

olive oil

1-2 clove garlic, minced

1 onion, finely chopped

1 can mild green chiles

1 pound ground beef (grass-fed, organic), or ground turkey

1 teaspoon onion powder

1 teaspoon chile powder

1 teaspoon cumin

2 cups stewed, chopped tomatoes

1 1/2 cups water

Salt to taste

1 cup shredded mozarella cheese

1  8 ounce can sliced olives

1. Cut the tortillas into 1 inch squares. Heat a skillet to medium-high heat. Add the olive oil to the pan and heat up. Add the tortilla squares to the pan and fry them until crispy on the outside. You will need to fry them in batches. Once a batch is fried, transfer them to a plate. 

2. In a large saucepan, heat olive oil. Add in the garlic and onion and saute until the onion is soft and translucent. Add in the mild green chiles. Add the meat and cook until meat is cooked through and tender, stirring frequently. Add the tomatoes, water and tortillas. Cook in the pan (simmer on low heat) for 30 minutes. Add salt to taste.

3. Transfer the mixture to a 13x9 baking dish. Top with cheese and olives and bake at 350F for 15 minutes. 

Take out of the oven and enjoy!! 

If you loved this quick & yummy weeknight dinner idea, pass it on to a friend! 



Aunt Echo's Korean Beef


I love to grill! I have learned to grill over the past few years on our gas grill and now vow to learn how to grill over charcoal this summer. I love the outdoors and it is so much fun to cook everything possible outside! 

This recipe is one that my Aunt Echo brought back with her around 1970 after living in Japan for about 3 years. It has always been one of my all time favorite meals along with rice and vegetables. For many years I would request this meal as my birthday dinner and my mom was happy to oblige. 

This is a wonderfully simple recipe & always pleases a crowd. This recipe serves 6 people but can be halved for a smaller group. It also is delicious cold the next day over a summer salad. 



2 pounds round steaks

1/2 cup soy sauce

1/4 cup honey or sugar

6 cloves garlic, minced

1/4 cup green onions, thinly sliced

1 tablespoon cilantro (I usually don't add this because I am not a cilantro fan)

2 tablespoons sesame seeds

Trim fat and partially freeze beef (makes cutting easier) and cut into thin strips, about 1/2- 1/4" wide. Place into container with a tight fitting lid or a bowl. 

Mix together remaining ingredients and pour over meat strips. Stir to distribute evenly. Cover and refrigerate; marinate for 2 to 24 hours, stirring occasionally. If lid fits tightly, you may flip the container upside down instead of stirring. alternate with container upright and inverted. 

Heat broiler on oven, or heat gas grill to medium heat. Lay meat strips on grill and cook until done to taste, about 1-2 minutes per side. 

Serve with rice and grilled vegetables. 

Enjoy your fabulous meal!