Casserole

Taco Pizza

  • 1 lb. ground beef
  • 1 envelope taco seasoning mix
  • 2 (8 oz.) cans Pillsbury crescent rolls
  • 1 (16 oz.) can refried beans (I used the jalapeño kind)
  • 2-3 cups shredded cheddar cheese or Mexican blend
  • 1/2 cup chopped tomatoes
  • 1/4 cup sliced black olives
  • 4 green onions, chopped
  1. Heat oven to 375 degrees.
  2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.

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Chicken and Italian Sausage Bake

My kids love Italian sausage, and when baked alongside a whole cut-up chicken, it infuses it with its wonderful flavor. The chicken is tender and succulent, and the garlic cloves, tossed into the roasting pan still in their skins, become soft and sweet and are perfect for spreading on toasted French bread or stirring into mashed potatoes.

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Indiana Corn Casserole

What you'll need

  • 1 pound bacon
  • 1/2 cup butter
  • 1/2 medium onion, chopped
  • 1/2 cup chopped celery
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 5 tablespoons all-purpose flour
  • 2 cups sour cream
  • 2 pounds fresh corn (or frozen corn, thawed)
  • Salt and pepper
  • 1 tablespoon chopped parsley

How to make it

  1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

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José Olé® Taquito-Enchilada Bake

1 (20-oz.) can red enchilada sauce

1 (20.0-oz) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz) Chicken & Cheese Taquitos, partially thawed

1 1/2 cups shredded 3-cheese Mexican blend, divided

1 (16-oz.) can refried beans, heated

1/3 cup each: sliced green onions and diced red onions (combined)

1 (2.25-oz.) can sliced black olives, drained (optional)

Sour Cream (optional)

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