Tex-Mex Casserole

Tex-Mex Casserole - Lindsay Ann Loft

If you’re looking for a flavorful, easy to create dish this tex-mex casserole can be on your table tonight.

Tex-Mex Casserole with Mushrooms and Black Beans

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 Servings


  • 1 Pound cremini mushrooms, sliced
  • Olive oil
  • 2 Garlic cloves, minced
  • Cayenne pepper, to taste
  • Salt and pepper
  • 1 Can black beans, drained and rinsed
  • 1 Package corn tortillas, halved
  • 2 1/2 Cups salsa
  • 2 Cups Monterrey jack or cheddar cheese


  1. Preheat oven to 400 degrees F
  2. Heat olive oil in a skillet on a medium temperature and saute mushrooms until browned and shrink in size.
  3. Add garlic and cayenne pepper Note: I used 3 or 4 shakes from my bottle because I have tiny taste buds eating dinner and I don't want to burn her mouth, feel free to use more for adults
  4. Season with salt and pepper and add black beans
  5. Cook until the beans have warmed through
  6. Create a pattern starting by lining the bottom of your baking dish with corn tortillas, 1/2 mushroom and bean mixture, salsa, cheese, tortillas, other 1/2 of the mushroom and bean mixture, salsa, cheese, top with tortillas, salsa and cheese
  7. Cover with foil and bake for 10 minutes
  8. Remove foil and bake for 5-10 minutes more, until the cheese has melted and become bubbly
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Guacamole | Recipe

Guacamole Recipe

This recipe is not from me, it’s from my husband. He’s become the guacamole making pro in the house. I love when someone else cooks for me, so I welcome this healthy dish any day of the week.


  • 2 Avocados
  • 1/2 Onion, diced
  • 1 Tomato, diced
  • 2 Cloves garlic, minced
  • Juice of 1 Lime
  • Cayenne pepper, to taste
  • Salt, pinch


  1. Combine all ingredients in a bowl.
  2. Mash with fork or potato masher until desired consistency is achieved.
  3. Add a bit of salt, a pinch at a time until you like it. Keep in mind that tortilla chips are often salty.

You can also add half a jalapeno pepper to the guacamole but we like it without.

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Cheesy Vegetable and Rice Casserole | Recipe

Cheesy Vegetable Rice Casserole - Lindsay Ann Loft

This is a recipe you can go to when you have vegetables to use up at the end of the week. I take whatever I have left over, like a few servings of steamed broccoli or green beans, and mix it in with the base of this recipe. It’s based on a recipe from the Food Network.


  • 3 Tbs butter
  • 2 Tbs flour
  • 1/2 Pound, sliced cremini mushrooms
  • 1 Onion, diced
  • 4 Garlic cloves, roughly minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (use less if you don’t like spice)
  • 1 1/2 Cups milk of your choice
  • 1/2 Cup vegetable broth (I use better than bouillon brand)
  • 2 Cups cooked vegetables, chopped (broccoli works well)
  • 2 Cups cheddar cheese
  • 3 Cups of cooked rice, (I used half brown & half jasmine)
  • Salt and pepper


  1. Preheat oven to 425 degrees.
  2. In a large pot, melt the butter and flour over medium heat to create a roux. It will start to brown.
  3. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, milk and broth. Cook until the mushrooms begin to shrink in size.
  4. Mix in the vegetables, 1 cup of cheese, and rice. Add salt and pepper, if desired.
  5. In a greased 13 x 9 baking dish, spread the mixture out evenly.
  6. Top with remaining cheese.
  7. Bake in the oven for 20 minutes, until the cheese is bubbling and brown.

Cheesy Vegetable Rice Casserole - Lindsay Ann Loft

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Recipe: Banana Blueberry Crockpot Oatmeal

Banana Blueberry Crockpot Oatmeal

How would you like to wake up to a steamy hot bowl of oatmeal? This recipe is a slow cooker version of the Brunch Oatmeal Bake and is extra easy to make the night before. It’s also versatile so you can change up the ingredients with what you have on hand.


  • 1 1/2 Cups oatmeal, rolled or steel cut
  • 3 1/2 Cups water
  • 1 Cup milk
  • 1/4 Teaspoon salt
  • 2 Tablespoons sweetener (brown sugar, honey, maple syrup, etc…)
  • 1/2 Teaspoon cinnamon
  • 1 Banana, browning preferable, sliced
  • 1 Cup frozen or fresh blueberries
  • 1 Tablespoon coconut oil, optional
  • 1 Teaspoon vanilla extract, optional


  1. Rub coconut oil along base of the pot to help prevent sticking.
  2. Combine all ingredients in the slow cooker and give a quick stir.
  3. Cook on low for 8 hours.
  4. Serve with milk, walnuts, a sprinkle of brown sugar, or whatever you prefer.
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Cheesy Hashbrown Bites | Recipe

Cheesy Hasbrown Bites

I love breakfast, every time I visit my family in Pittsburgh eating breakfast together is a way to reconnect. When they visit me I make my oatmeal bake and brunch egg bake. Now I have a new item to add to my menu! This hashbrown bites are easy to make and a great way to use up left over baked potatoes.


  • 5 Potatoes, baked and refrigerated
  • 1 Medium red onion
  • 2 Cloves garlic
  • 2 Eggs
  • 1/2 Teaspoon seasoned salt
  • 1 Cup shredded cheese (your choice)
  • Olive oil, for the muffin tins


  • Food processor with grating accessory or hand grater
  • Muffin tin with 12-18 muffins


  1. Be sure to start with baked potatoes and refrigerate them.
  2. Preheat oven to 350 degrees F.
  3. Shred potatoes with the food processor, then onion and garlic.
  4. Mix the eggs in a small bowl and add seasoned salt to the bowl.
  5. In a large bowl mix the shredded veggies, egg mixture, and cheese until evenly distributed.
  6. Grease the tins with olive oil to avoid sticking.
  7. Use a 1/4 cup measuring cup to put the mixture into each hole.
  8. Bake at 350 degrees for 45 minutes – 1 hour. Until the bites are browning on the top.

These are great reheated in a toaster oven.

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