Servings 6
Ingredients
- 1 1/2 cups enchilada sauce or medium red or green salsa divided
- 1 cup about 7 ounces frozen corn, thawed
- 1/4 cup minced fresh jalapeño chile peppers about 1 large, seeded, or 1 (4-ounce) can chopped green chiles, drained
- 1/4 cup roughly chopped kalamata olives about 12 (optional)
- 1 1/2 pounds peeled cooked shrimp tails removed, diced (see NOTE)
- 12 6-inch corn tortillas
- 1 15-ounce can whole pinto or black beans, drained
- 2 1/2 cups 10 ounces shredded cheese, such as Monterey Jack or extra-sharp cheddar cheese, divided
- Fresh cilantro for garnish (optional)
- Poblano Cream see related recipe, Mexican crema or sour cream, for serving (optional)
Instructions
- Position a rack in the center of the oven and preheat to 425 degrees. Coat a 9-by-13-inch glass baking dish with cooking spray.
- In a medium saucepan over medium-high heat, add 1/2 cup enchilada sauce (or salsa), corn, chiles and olives. Bring to a simmer and add the shrimp, cooking until the shrimp are warm, 1 to 2 minutes. Remove from the heat.
- Spread 1/4 cup enchilada sauce (or salsa) in the baking dish. Top with a layer of 6 overlapping tortillas.
- Place the beans in a medium bowl and gently mash, leaving some whole.
- Spread the beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by 1 cup cheese. Top with the remaining 6 tortillas. Pour the remaining 3/4 cup of sauce over the tortillas and spread evenly so all are moistened. Cover the dish tightly with foil.
- Bake the casserole for about 20 minutes, or until it begins to bubble on the sides. Remove the foil.
- Sprinkle the remaining 1 1/2 cups cheese on top and return the dish to the oven for an additional 8 minutes, until the cheese is melted.
- Let the casserole cool for at least 5 minutes before slicing, then sprinkle with cilantro, if using.
- Serve with Poblano Cream, Mexican crema or sour cream, and lime wedges, if desired.
Notes
Calories: 530; Total Fat: 15 g; Saturated Fat: 1 g; Cholesterol: 150 mg; Sodium: 1041 mg; Carbohydrates: 59 g; Dietary Fiber: 12 g; Sugars: 3 g; Protein: 40 g.
Chicken Pot Tot Hotdish
Servings 6
Calories 0.49kcal
Ingredients
- 3 tbsp unsalted butter
- 1 1 large yellow onion, chopped
- 3 carrots trimmed, scrubbed well and cut into 1/2-inch pieces
- kosher salt
- 6 tbsp flour
- 3 cups whole milk
- 1 tbsp concentrated chicken bouillon such as Better Than Bouillon brand
- 3/4 cup fresh or frozen peas
- 1 1/2 lbs 1 1/2 pounds boneless, skinless chicken thighs cut into 1/2- to 3/4-inch pieces
- 1/2 tsp dried thyme
- freshly ground black pepper
- 18 oz frozen Tater Tots
Instructions
- Preheat the oven to 400 degrees.
- Melt the butter in a large saute pan or deep skillet over medium heat. Once its foam subsides, stir in the onion, carrots and a pinch of the salt. Cook for about 10 minutes, stirring a few times, until they have softened.
- Sprinkle in the flour and stir to incorporate, then gradually pour in the milk while you are stirring, forming a sauce that is thickening. Then add the chicken bouillon base, peas, chicken pieces, dried thyme and a few grinds of pepper, stirring to blend well. Once the mixture begins to bubble at the edges, cook for 10 to 15 minutes. Taste and add salt and/or pepper, as needed.
- Transfer this filling mixture to an 8-by-11-inch baking dish or casserole with a 3-quart capacity. Use the Tater Tots to cover the surface of the hotdish, arranging them snugly and neatly. Bake (middle rack) for about 30 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
There is something instantly comforting and wonderfully retro about this Tater-Tot-topped casserole, with its expertly seasoned sauce and vegetables cooked to a nice texture.
The original recipe mentions ketchup, for serving. But we like this hotdish just as it is.
To read the accompanying story, see: One nation, in all its flavors, captured on these pages.
Make Ahead: This casserole could be assembled, cooled and wrapped for the freezer; freeze for up to 3 months. Defrost in the refrigerator overnight.
% Daily Values*
Total Fat: 23g 35%
Saturated Fat: 9g 45%
Cholesterol: 135mg 45%
Sodium: 1000mg 42%
Total Carbohydrates: 40g 13%
Dietary Fiber: 4g 16%
Sugar: 11g
Protein: 31g
Curried Seafood Salad
Ingredients
- 1 cup flaked tuna 7-oz can
- 1 cup chopped cooked shrimp
- 1/2 cup chopped celery
- 1/4 cup sliced ripe olives
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon Curry Powder
- 1/2 teaspoon Bon Appetit
- 1/4 cup Parsley Flakes
- 2 tbsp water
- 3 cups cold cooked rice
- 2 tbsp French dressing
Instructions
- Chill tuna and shrimp.
- Add celery and olives.
- Blend together mayonnaise, lemon juice, curry powder and Bon Appetit; add to tuna mixture and toss lightly.
- Soak parsley flakes in the water about 5 minutes, then toss with rice and French dressing.
- Transfer to serving plate.
- Spoon tuna-shrimp mixture over rice.
- Garnish with watercress or radish roses if desired.
Dill Macaroni Salad
Ingredients
- 1 8- oz package elbow macaroni or salad macaroni
- 1 cup chopped celery
- 1/2 cup thinly sliced green pepper
- 1/4 cup thinly sliced carrots
- 2 tbsp chopped pimento
- 1/2 cup mayonaisse
- 1 tbsp vinegar
- 1 tbsp sugar
- 2 tbsp Instant Minced Onion
- 1 tsp Dill Weed
- 2 tsp Season-All
- 1/4 tsp dry Mustard
- 1/8 tsp White Pepper
- Dash Cayenne or Red Pepper
Instructions
- Cook macaroni as direct on the package; drain and cool.
- Add celery, green pepper, carrots, and pimiento.
- Mix remaining ingredients; spoon over macaroni and toss to mix thoroughly.
- Chill.
- Server in bowl or on salad plates in crisp lettuce cups.
Notes
Substitute 1/2 cup chopped onions for Instant Minced Onion.
Cucumbers in Sour Cream
Cool and refreshing.
Ingredients
- 2 cups thinly sliced cucumbers, pared
- 1/2 tsp salt
- 1/2 cup commercial sour cream
- 2 tsp vinegar
- 1/2 tsp sugar
- 2 tsp Instant Minced Onion
- 1/2 tsp Dill Weed
- Dash Cayenne or Chili Powder
- Cracked Black Pepper
Instructions
- Place cucumbers in a bowl; sprinkle with salt and cover with cold water.
- Refrigerate 30 minutes; drain well.
- Combine sour cream, vinegar, sugar, onion, dill weed and cayenne.
- Add cucumber slices to sour cream and toss lightly.
- Chill at least one hour before serving.
- Sprinkle with cracked black pepper.
Notes
Substitute low fat sour cream or yogurt. Use 1/2 cup thinly sliced red onion instead of Instant Minced onion.
Curried Seafood Salad
Ingredients
- 1 cup flaked tuna 7-oz can
- 1 cup chopped cooked shrimp
- 1/2 cup chopped celery
- 1/4 cup sliced ripe olives
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon Curry Powder
- 1/2 teaspoon Bon Appetit
- 1/4 cup Parsley Flakes
- 2 tbsp water
- 3 cups cold cooked rice
- 2 tbsp French dressing
Instructions
- Chill tuna and shrimp.
- Add celery and olives.
- Blend together mayonnaise, lemon juice, curry powder and Bon Appetit; add to tuna mixture and toss lightly.
- Soak parsley flakes in the water about 5 minutes, then toss with rice and French dressing.
- Transfer to serving plate.
- Spoon tuna-shrimp mixture over rice.
- Garnish with watercress or radish roses if desired.