Thursday, September 12, 2019

New Favorite Recipe right here!  This is from my friend Kristin at Stuff, Things, Etc. blog.  I have changed it slightly to make it easier but I have tested my changes and I love this!  

Mexican Quinoa

Quinoa – prepare one cup according to package directions (it only took about 17 mintutes to make.)  Preheat oven to 350.  

When quinoa is done, fluff with fork and add to a bowl with:  

half can corn, drained

half can black beans, drained

a can of green chiles

cup of Mexican cheese, or mozzarella, or any kind really 

a dash of cumin

can of mild enchilada sauce

Mix together and then spread in an 8×8 baking dish.

Cover with more cheese. (about 1/2 cup)

Bake for 15-20 minutes until heated through and cheese melted.  

Serve with tortilla chips and a side salad if you want.  

Do you use quinoa often?  I have made quinoa mac and cheese before and I need to try that again!  

I also used my leftover totchos (nachos made from frozen tater tots) last week to make a breakfast casserole.  I had fully cooked tater tots with bacon and cheese on them.  I broke them up and put in bottom of 8×8 baking dish and then I added a mixture of 1/2 cup milk and 5 eggs mixed up and poured on top and added shredded cheese.  

I baked at 350 for 20 minutes.  It was delish!  Also, I am always so proud when I can use leftovers.

What have you been cooking lately?

Amy