We’re having the important discussion at Burlington Vermont Moms Blog about body image after having babies. Please read along! Body After Babies: Redefining Beauty
In this month’s Kids VT Magazine, I posted a fun winter craft to do with the kids! Check it out!
Today’s recipe creation I shared on Kids VT is for a tasty and healthy lasagna!
I shared my Homemade Applesauce Recipe at Kids VT today! Easy and quick!
This casserole is super easy to put together and just perfect for a chilly fall night!
1 Tbs butter
1/2 cup chopped onion
1 garlic clove, minced
1 pound ground beef
1 package taco seasoning mix
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes with juice
3/4 cup cornmeal
1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
2 Tbs butter, melted
1 cup corn kernels (thawed if frozen)
2 cups shredded cheddar cheese, divided
1/4 cup chopped canned green chiles
Preheat oven to 400 degrees. Butter a 2-quart casserole dish.
In a skillet, sauté the onion and garlic in 1 Tbs butter for a few minutes. Add the ground beef and cook until browned. Drain off the fat. (Or do like I did and pull already prepared taco meat from the freezer and thaw!) Stir in the taco mix, beans, and tomatoes. Pour into prepared casserole dish.
In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. (Or you can use a corn muffin mix for this part). In a medium bowl, whisk together the egg and sour cream. Stir in butter, corn, half the cheese, and the chiles. Add to the dry ingredients and stir until moistened.
Spoon the batter around the edges of the casserole, leaving the center uncovered. Sprinkle the remaining cheese over all. Bake uncovered for 20 – 30 minutes or until the corn muffin topping is cooked through.
Adapted from The Best Casserole Cookbook Ever
Get a copy here:
*Amazon Affiliate Link and Banner
Hop on over to Kids VT where I posted this delicious and pretty healthy muffin recipe!