Monday, March 10, 2008

Taco Casserole & Tuna Ceviche

Maybe it's moving to pseudo-suburbia, but casseroles are starting to edge their way into our repertoire more and more. My fiance loves them because we can clean up while it's cooking, and I love them because they make such great leftovers for lunch the next day. I guess there's a reason they're so popular.

Tonight we tried a recipe we found online for 'Taco Casserole'. Both of us recall having something very similar as kids, so this was definitely comfort food. To vegetarianize the recipe, we used what we learned from making the 'Wraps' last week, and ground up some chipotle flavored veggie sausages in the food processor to create a ground meat.

The recipe wasn't very specific about quantities, but I guess with a casserole, you have room to wing it. We ended up using a 2 quart casserole dish.

Taco Casserole
1 bag of taco chips
1/2 lb. ground meat (your choice), browned and crumbly
1 container of light sour cream
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
Casserole dish for baking
Shredded lettuce, chopped tomatoes, sliced black olives as topping.

Preheat oven to 350 degrees. Layer in casserole dish the following: crushed taco chips, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes and sliced black olives as a topping.

While the casserole was in the oven, we also decided to make something to snack on with the leftover sashimi grade tuna we didn't use to make sushi (we bought more than we needed). So I cubed the tuna, chopped some red onion and green onion, and threw it in a bowl, then sprinkled it with the juice of a lime and some of my 'mexican seasoning'. It ended up being like Hawaiian Poke meets Ceviche, and we ate it with tortilla chips - largely inspired by the Ahi Poke Nachos we saw on the menu at Anthony's last weekend.

(adapted from

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