My family loves tacos. So everyone once in a while, I experiment with tacos in another form. Taco Soup, Taco Pasta Salad, Taco Roll Ups, and even making my own taco sauce.

This Easy Taco Casserole is a new family favorite. I love it because it’s so quick and easy. It can be prepped ahead of time and baked when your ready. Or baked ahead of time and everyone can reheat their own when they are ready. Have the veggies prepped in the fridge, and everyone can help themselves.

 

 

 

 

Easy Taco Casserole Recipe

 

1 pound taco meat*

1 can black beans or your bean of choice

1 can of seasoned dice tomatoes or salsa

1 can corn

3/4 cup sour cream

2 cups crushed tortilla chips, divided

2 cups cheese, divided

 

 

Mix ingredients in large bowl.

 

I used a can of seasoned diced tomatoes, because that’s what I had. I had originally planned on using salsa, but found this in the pantry, so I used it.

 

 

Put half the meat mixture in the bottom of a 13×9 pan.

Top with half the chips and half the cheese.

Repeat layers.

 

 

Bake at 350 for 20-30 minutes, until bubbly and cheese is slightly browned.

 

 

 

Serve with shredded lettuce, tomatoes, and more sour cream.

 

 

*I try to keep cooked taco meat in the freezer, so that’s what I used in this recipe. If you don’t, cook your hamburger with whatever taco seasoning you use, store bought or homemade, then proceed with the recipe.

 

 

It seems like I spend hours in the kitchen every day. Probably cause I do. lol

I haven’t planned out a menu in a while. Written down. I do plan a little in my head. Not the best thing to do. lol

I really need to get back to writing down a menu. I’m sure my kitchen time would go much smoother if I do!

 

My mother recently celebrated her 84th birthday. Our gift to her was a seafood dinner.  She’s a Cape Codder, so she loves her seafood. Being land locked in Kentucky now, we don’t eat as much seafood as we used to. She loves it when we do these dinners for her!

This time I made her sauteed scallops, sauteed shrimp, crab cakes (store bought), fries, homemade tartar sauce, cocktail sauce (store bought), chicken for those that didn’t want seafood, zucchini, and garlic bread. I made 2 lobster tails just for her. She didn’t have to share those! She picked those shells clean! lol

 

 

I made breakfast for dinner the last week. Scrambled eggs with cheddar cheese, bacon, and strawberry muffins.

 

 

These strawberry muffins using fresh strawberries were amazing! We will definitely be making these again!

 

My daughter graduated from college earlier this month. Even though there wasn’t a graduation. ugh She waited to celebrate till now in the hopes that we would be able to have more than 5 people. And we were!

She had bought these silicone cake pan with her college logo. I made cupcakes in it while she was at work. Well, the first batch was a disaster! I over filled them. Oh, and I forgot to spray it first! ugh I used a homemade chocolate cake and it was just too tender for this pan. So all those things combined, and all I got out of the pan was crumbs. lol

 

 

So I started over. I went to the store and got a cake mix. I was careful to not over fill. And I remembered to spray the pan! lol

 

 

So they came out great! In every way! lol

 

 

She had requested them to be frosted with white homemade frosting, with blue sprinkles. The school colors. I actually liked them better unfrosted. I think brownies would be better made in this pan since you lose the details when you frost them. She was happy, and that’s all that matters!

 

 

We just did a cake and ice cream party. I made 2 13×9 cakes, one store bought yellow mix (because I have yet to master making a yellow cake from scratch), and one homemade chocolate cake. I put them together on a large cake board and frosted them as one cake with homemade chocolate frosting. Ice cream not pictured as it was in the freezer. lol She did request fruit and homemade fruit dip, too.

 

 

She was happy with everything!

And we are so proud of her and all that she has accomplished. Now she’s on to grad school!

And I’m back in the kitchen! lol

 

*This post contains an affiliate link

 

I hadn’t done any freezer cooking in a long time. I decided I was tired of cooking every night. lol So the last couple of weeks, I did 3 freezer cooking sessions, chicken, beef, & pork. I split it up into sessions instead of doing all in one day. Too tiring. lol And this way, I can buy whats on sale each week, do a session, and keep my freezer meals stocked. Here’s what I did….

For the beef session, I made taco meat, Cincinnati style chili, meatloaf, and just plain cooked hamburger to use for pasta. Everything is already cooked, and ready to thaw & heat. Sometimes, I freeze the meatloaf raw, but cooked it this time. I used 3 pounds of hamburger and 2 pounds of ground venison from the freezer. I had to defrost the venison, so had to cook it before refreezing.

 

 

For the pork session, I used recipes from My FreezEasy. I made Mediterranean Pork Chops, Garlic Parmesan Pork Chops, 2 – Skillet Ranch Porch Chops, and a slow cooker Maple Pork Roast. We’ve eaten some of these.  I still have the pan of Garlic Parm pork chops, and a ranch pork chop in the freezer. I also have 3 meals worth of kielbasa in the freezer waiting for some of our favorite meals.  On the menu this week I will be serving it with peppers & onions, and we have some in a skillet dinner over the weekend. Almost time to catch another pork sale!

 

 

Here’s a pick of the Mediterranean Pork Chops. Very quick and easy to make, both for the freezer, and when it’s time to cook for dinner. Check out the link above to My FreezEasy for these recipes!

 

 

I also did a chicken session recently. I can’t find a picture, though, so I guess I didn’t take one. I make Italian Chicken, and BBQ Chicken with a mix of raw breast and thighs in each bag. I left a couple of breast uncooked plain in another bag, to use for whatever I decide. I cooked several breasts, and they are waiting in the freezer for Chicken Alfredo, or to put on salads.

 

Doing meat specific freezer sessions are an easy way to get your freezer stocked without have to buy a whole months food at once.  Or spend all day in the kitchen!

 

 

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Sausage Pasta Skillet Dinner, green beans, corn

Sunday – soup & sandwich day – dinner out

Monday – chicken or turkey –  Baked bbq chicken, baked potatoes, zucchini

Tuesday – pizza/pasta – Cincinnati style Chili, green beans

Wednesday – Taco Night- tacos with all the fixings, homemade taco sauce

Thursday – pork or venison – Kielbasa with peppers and onions, mac & cheese, salad

Friday – venison  – venison meat in gravy over rice, beets

 

 

 

For more ideas, visit Menu Plan Monday

*Disclosure: This post contains an affiliate link. If you click the link and make a purchase, I will receive a small commission.

 

 

I am out of practice taking food pictures. I forgot to take any last week! I need start remembering! lol

I did take one picture of food last week. At the grocery store (well the big store that starts with W-M lol)

I was looking around the produce section to see what fruit looked good when I found these peaches.

 

 

Needless to say, I didn’t buy any! The paper in the crate said that they were flown in fresh from Chilie. I find it hard to believe that someone actually bought some at the price!

 

I’ll be sure to have some food pictures next week!

 

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Venison steaks, mashed potatoes, corn, beets

Sunday – soup & sandwich day – Venison roast, turnips, rice, left over pasta

Monday – chicken or turkey –  Baked chicken, homemade alfredo noodles, carrots

Tuesday – pizza/pasta – Cincinnati style Chili, green beans

Wednesday – Taco Night- tacos with all the fixings, homemade taco sauce

Thursday – pork or venison – pork roast, baked potatoes, spinach, corn

Friday – venison  – venison meat in gravy over rice, broccoli, peas

 

 

 

For more ideas, visit Menu Plan Monday

 

 

My oldest son made me a late birthday cake last week. Of course, it was chocolate! lol

 

 

I was planning on putting a roast in the slow cooker one day last week, but knew I wouldn’t have enough time that morning to peel and cut the vegetables. So I prepped them the night before.

Yes, you can peel, cut, and store potatoes in the fridge for later use! Make sure they are completely covered in water.

 

 

This picture below is the same potatoes from above, after being in the fridge overnight. Simply drain, rinse, then use the potatoes. All I had to do that busy morning was put the roast and prepped veggies in the slow cooker.  Such a time saver!

 

 

My oldest son and his wife cooked dinner for me, and the rest of the family, on Friday night. A late birthday dinner. On a different night than the cake.  Why not spread out the birthday celebration?!

 

The chicken recipe they used was called Best Baked Chicken in the World. lol It was very good.

 

They also made macaroni & cheese, and green beans.

 

 

They surprised me by having some of my other kids come for dinner. (the missing ones were out of state & away at college) And my granddaughter! So it was a great late birthday dinner!

 

 

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- leftovers

Sunday – soup & sandwich day – Venison, potatoes, carrots, and onions in the slow cooker

Monday – chicken or turkey –  Chicken, broccoli, and cheddar rice in the instant pot

Tuesday – pizza/pasta – pasta with meat sauce, spinach

Wednesday – Taco Night- tacos with all the fixings

Thursday – pork or venison – pork chops, mashed potatoes, green beans

Friday – venison  – venison steaks, rice, corn

 

 

 

For more ideas, visit Menu Plan Monday

 

 

I haven’t had a In the Kitchen with Linda post in a very long time! It’s time I got back to it! These posts help keep me organized in the kitchen. I hope they help you, too, with tips, menu ideas, and recipes.

 

Last week I made a bacon wrapped venison tenderloin. So good! My family loves it this way.

 

 

I recently made venison summer sausage for the first time. It was pretty easy. I used a prepackaged seasoning mix.

 

 

Instead of using the casings in the kit, I wrapped the shaped meat in foil, then baked. After they were cooled, I cut the ends off and wrapped them in plastic wrap. Don’t worry, the ends didn’t go to waste! My family ate them.

 

 

The next day, I vacuum sealed 9 of the 10 sausages. I put the 10th in the fridge for eating. I don’t usually eat summer sausage, but everyone that tasted it liked it.

 

 

I put these 9 in the chest freezer to store. So far, the family is leaving them alone. lol I warned them that this is the only batch I’m making this year so the better make it last. lol I’m saving them for holiday meals or other special occasions.

 

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Daughter cooked! Kielbasa, yellow squash, and mashed potatoes

Sunday – soup & sandwich day – Fish filets & fries, corn

Monday – chicken or turkey –  Orange Chicken, rice, broccoli

Tuesday – pizza/pasta – homemade pizza using my garlic pizza crust recipe

Wednesday – Taco Night- Easy Taco Soup

Thursday – pork or venison – Venison, potatoes, carrots, and onions in the slowcooker

Friday – venison  – Daughter in law cooking for me!

 

 

 

For more ideas, visit Menu Plan Monday

 

 

 

I adapted this recipe from my favorite chocolate chip cookie recipe. I don’t like to use shortening in baking, but you can substitute shortening for half the butter if you want.


Chocolate Cookies

1 cup butter
1/2 cup white sugar
1 cup packed brown sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups flour
3/4 cup cocoa

sugar for the tops

In a mixing bowl, beat the butter, sugars, and baking soda together. Beat in the eggs and vanilla. Stir in flour and cocoa.

Drop by rounded teaspoons (I use a cookie scoop) onto ungreased cookie sheet. Using the back of a spoon dipped in sugar, flatten the cookies slightly. (Like peanut butter cookies, only with a spoon). I like to sprinkle a little extra sugar on top as well.

 

 

Bake at 375 for 8 minutes. Cool on wire rack.

 

 

You can stir in chocolate chips, or any other kind of chips to these cookies. You can also add nuts if you want.

These cookies freeze well. I never seem to have enough freezer containers, so I freeze cookies on a paper plate in a freezer bag.