Mexican Rice Caserole, "Fix a Mix" Corn Muffins, and HM Salad Dressing – Full of Yum!

mexcass

Our menu is a little (or a lot!) out of order, this week.

Last night, I was delayed out playing with the kids. (And then by a high speed chase, on Rivers Avenue, two horrible accidents, and then my child’s Asthma attack, that gave us 2.5 hours at Trident ER, too. I’m very pleased with how they took care of her, and she really fixed the problem, herself, but it didn’t really take effect until after we were in their system.)

So, tonight, we had my take on Mexican Rice Casserole, Green salad with Cucumber and HM Dressing, and Fix-a-Mix Corn Muffins.

It was so full of yum, that I had to share it, with you.

My Mexican Rice Casserole:

1.5 pounds ground meat, with equivalent seasoning of garlic powder, onion powder, basil, and chili powder. (You could use a taco seasoning packet, if that is how you roll.)

I added two cans La Costena Whole Black Beans (these are already seasoned with Onion, and Jalapeno.)

I also added 2 – 15.25 can whole kernal corn, 1 – 4 oz can fire roasted diced green chilies, 2 cups of salsa, 2 cups of white rice (made with vegetable broth) and about 3 cups of cheese, in and on top.

I just pop all of this over cooked/seasoned ground beef, in my oven-proof skillet.. and then put it all in the oven, after I pull out the muffins. It only takes a few minutes for it to get all bubbly, while I whipped up the dressing, and served the plates.

**I think I’ll double the rice next time.**

Jalapeno Corn Muffins

I started with two cornbread mixes. I prefer Betty Crocker to even home-made.

2 mixes
2 eggs
1/4 cup melted and cooled butter
3/4 cup whole milk
2 heaping tsp canned diced jalapenos (from a 4 oz can)
2 sliced scallions

Mix jalapenos and scallions into dry mix. Beat eggs, slightly. Add milk and cooled butter. Pour into dry mix. Mix only until moistened. Spoon or scoop into muffin pans. I didn’t grease my tins, but they are brand new commercial grade.. so use your best judgment for your own pan.

Bake 400 degrees for 12-15 minutes.

** I think I’ll add 4 oz can of fire roasted green chilies, next time.**

Home Made Bacon Ranch Dressing

1 cup Mayo
1 cup Fresh Cultured Buttermilk
1 Tablespoon Dry Ranch Dressing Mix
1 heaping teaspoon Restaurant ground black pepper
3 Tablespoons tiny diced red bell pepper
1/2 cup Hormel Real Crumbled Bacon

Whisk Mayo and Buttermilk. Add seasoning, red pepper, and bacon. Stir with a fork.

My family loves this. I can’t eat Hidden Valley, but they are die hard HV lovers. They said, “Ooh. This is the best salad I’ve ever had.” and “I’ve never enjoyed salad so much.”

Even the Mayo haters love it!

I loved that I could eat Ranch with no MSG that was really good!

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/02/13/mexican-rice-caserole-fix-a-mix-corn-muffins-and-hm-salad-dressing-full-of-yum/trackback/

Mexican Rice Caserole, "Fix a Mix" Corn Muffins, and HM Salad Dressing – Full of Yum!

mexcass

Our menu is a little (or a lot!) out of order, this week.

Last night, I was delayed out playing with the kids. (And then by a high speed chase, on Rivers Avenue, two horrible accidents, and then my child’s Asthma attack, that gave us 2.5 hours at Trident ER, too. I’m very pleased with how they took care of her, and she really fixed the problem, herself, but it didn’t really take effect until after we were in their system.)

So, tonight, we had my take on Mexican Rice Casserole, Green salad with Cucumber and HM Dressing, and Fix-a-Mix Corn Muffins.

It was so full of yum, that I had to share it, with you.

My Mexican Rice Casserole:

1.5 pounds ground meat, with equivalent seasoning of garlic powder, onion powder, basil, and chili powder. (You could use a taco seasoning packet, if that is how you roll.)

I added two cans La Costena Whole Black Beans (these are already seasoned with Onion, and Jalapeno.)

I also added 2 – 15.25 can whole kernal corn, 1 – 4 oz can fire roasted diced green chilies, 2 cups of salsa, 2 cups of white rice (made with vegetable broth) and about 3 cups of cheese, in and on top.

I just pop all of this over cooked/seasoned ground beef, in my oven-proof skillet.. and then put it all in the oven, after I pull out the muffins. It only takes a few minutes for it to get all bubbly, while I whipped up the dressing, and served the plates.

**I think I’ll double the rice next time.**

Jalapeno Corn Muffins

I started with two cornbread mixes. I prefer Betty Crocker to even home-made.

2 mixes
2 eggs
1/4 cup melted and cooled butter
3/4 cup whole milk
2 heaping tsp canned diced jalapenos (from a 4 oz can)
2 sliced scallions

Mix jalapenos and scallions into dry mix. Beat eggs, slightly. Add milk and cooled butter. Pour into dry mix. Mix only until moistened. Spoon or scoop into muffin pans. I didn’t grease my tins, but they are brand new commercial grade.. so use your best judgment for your own pan.

Bake 400 degrees for 12-15 minutes.

** I think I’ll add 4 oz can of fire roasted green chilies, next time.**

Home Made Bacon Ranch Dressing

1 cup Mayo
1 cup Fresh Cultured Buttermilk
1 Tablespoon Dry Ranch Dressing Mix
1 heaping teaspoon Restaurant ground black pepper
3 Tablespoons tiny diced red bell pepper
1/2 cup Hormel Real Crumbled Bacon

Whisk Mayo and Buttermilk. Add seasoning, red pepper, and bacon. Stir with a fork.

My family loves this. I can’t eat Hidden Valley, but they are die hard HV lovers. They said, “Ooh. This is the best salad I’ve ever had.” and “I’ve never enjoyed salad so much.”

Even the Mayo haters love it!

I loved that I could eat Ranch with no MSG that was really good!

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/02/13/mexican-rice-caserole-fix-a-mix-corn-muffins-and-hm-salad-dressing-full-of-yum/trackback/
Get Adobe Flash player