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Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
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Get Orzo Salad Recipe from Food Network
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As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
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Toasted English muffins topped with tomato, olives, and mozzarella cheese.
cooking.nytimes.com
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
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The cutest eggs we ever did see!
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This is a simple German recipe for cookie dough for cut-out cookies, that is easily rolled out and then can be cut into any shapes desired.
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The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
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Olives not only make this creamy layered shrimp dip look pretty, they add a nice flavor twist to an otherwise straightforward party favorite. Crab may be substituted for shrimp.
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This Halloween food idea is essentially a meatloaf stuffed with cheese, barbeque sauce, and French-fried onions to resemble innards.