Chicken Frito Southwest Casserole

Want a little crunch in your casserole? Then try this! I mean, really....can you go anywhere but UP with Frito's? They are one of IT Guy’s favorite snacks so using them in a main dish was an excellent idea! Super good! And using a rotisserie chicken makes this incredibly easy but of course you can cook a couple of chicken breasts and get the same result. A seriously good casserole, right here!

Chicken Frito Southwest Casserole 

 

3 cups cooked, chopped chicken (I used a small rotisserie chicken)

1 10-ounce can cream of chicken soup

1 cup sour cream

1/2 cup milk

1 4-ounce can diced green chilies (I used a 7-ounce can)

1 taco seasoning packet

3 cups grated cheese

Salt and pepper to taste

1 9-ounce bag Original Frito's Corn chips

 

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

 

Scatter half of the Frito's in the bottom of the prepared pan.

 

In a large bowl, combine the soup, milk, sour cream, green chilies, taco mix and salt and pepper.

 

Spoon half of the cream mixture onto the Frito's.

 

Sprinkle with half of the cheese.

 

Repeat with the remaining ingredients.

 

Cover with foil and bake for 30 minutes.

 

Remove foil and bake another 15 minutes.

Our ingredients!

Mix together the taco seasoning, 

sour cream, green chilies, soup, 

milk and salt and pepper.

Add the diced chicken and stir.

Put a layer of Fritos in the bottom 

of the bag. (I used half the bag) 

Then add about half of the creamy mixture and some cheese. Repeat.

Bake to perfection!

Yummy! (I'll let you in on a little secret....the edges are the best part!)

Southwest Pasta Salad

With summer on the way, that means picnics and barbeques aren't far behind. This pasta salad would be a fun addition to just about any meal and is so easy to make! And who doesn't love a GOOD pasta salad??

Southwest Pasta Salad



2 1/2 cups Rotini Pasta ~ cooked
1/2 cup cooked corn (I used frozen that I cooked in the microwave for a few minutes)
1 can black beans
1 container cherry tomatoes
3 green onions
1/2 cup mayonnaise
1/2 teaspoon smoked paprika
1/2 - 1 teaspoon chipotle powder
salt and pepper to taste
juice of one small lime
1 tablespoon apple cider vinegar
1 tablespoon honey 

Combine cooked pasta, corn, beans, tomatoes and onions in a large bowl.

In a small bowl, combine the mayo, smoked paprika, chipotle powder, salt, pepper, lime juice, apple cider vinegar and honey.

Pour over salad ingredients and toss to combine. Chill for several hours before serving.


 
The line up!

 
Combine the cooked pasta, 
tomatoes, beans, corn, and onion.

 
Then combine the stuff for the sauce. 
Pour over the pasta mixture and toss to combine.

 
Chill and serve!

Appetizers are always something I like to look at on a menu. Unless I am going to order one for my meal, it's rare that IT Guy and I indulge, though. It's good to know that if I want appetizer food, I can make it at home..like these little guys! How good are they? Very! After my daughter ate one, she said...."Mom, if these were on a menu, I'd order them." Pretty nice compliment, I'd say.

Southwest Eggrolls



2 cups frozen corn
1 pound ground beef
2 cups shredded colby-jack cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
1 egg - beaten

Cook ground beef until almost done then add cumin, chili powder, salt and cayenne pepper. Mix well and continue cooking until meat is no longer pink.

Heat some vegetable oil in a large skillet over medium heat.

In a large bowl, combine cooked meat, corn, green chilies and green onions. Toss to combine.

Place 2 - 3 tablespoons of meat mixture onto an eggroll wrapper and top with some cheese.

Paint the edges of the wrapper with some beaten egg then fold to enclose the filling.

Fry for a few minutes until wrapper is golden brown on both sides.

Okee doke...here we go.

Cook the ground beef until almost done then add the spices and cook the rest of the way.

Combine the cooked meat, the corn, green chilies and green onion.

Add some of the meat mixture and the grated cheese to a wrapper. Paint the edges of the wrapper with some beaten egg.

I turn my wrappers on an angle then fold up the bottom and tuck the filling in.

Then fold in the sides.

Then finish with securing the top. Done!

Fry them up until nice and golden. All your doing here is browning the wrapper since the stuff inside is already cooked. You could even try brushing the wrappers with a little olive oil and baking them until they're crispy. That would be fine.

Ranch Avocado Dipping Sauce

1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
2 tablespoon minced fresh cilantro
1 teaspoon lemon juice

Mix all ingredients in a small bowl and serve with eggrolls

The dipping sauce.

Combine everything in a small bowl...

Then mix it well!

These are tayyyyy-stee!!!!