(Family Features) Fresh, flavorful ingredients take springtime meals to another level, and it’s hard to top seafood as a seasonal favorite. Skip the wait at restaurants and instead create your own savory seafood dishes by taking advantage of easy-to-make recipes.

While takeout may be an easy option, the satisfaction of enjoying a delicious, home-cooked meal like Shrimp Pad Thai with Jasmine Rice can make you feel like you’re enjoying a restaurant-quality dinner. Next time you’re craving Asian cuisine, swap out traditional rice noodles for this version with Jasmine rice as an aromatic, quick-cooking solution for your own spin on a classic.

Take the guesswork out of cooking rice with an option like Success Boil-In-Bag Rice, which offers a heat safe, BPA-free and FDA-approved solution for fluffy, flavorful rice that cooks up perfectly. The high-quality grains are quick, easy, mess-free and ready in 10 minutes, so you can enjoy hassle-free dishes such as Successful Crab and Rice Cakes.

These crispy crab cakes come together easily and are served with a zesty, homemade aioli that tastes just like you’re on the coast. If you’re new to making crab cakes, it’s simpler than it may seem – just cook rice beforehand so it can cool then mix in beaten eggs, seafood and seasonings. Refrigerating and resting the mixture helps it hold together before frying to a mouthwatering golden brown for a delicious appetizer, snack or side dish.

Visit SuccessRice.com to find more springtime meal ideas.

Shrimp Pad Thai with Jasmine Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Jasmine Rice
• 3 tablespoons light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 2 tablespoons canola oil, divided
• 1 egg, lightly beaten
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon minced garlic
• 3 green onions, thinly sliced
• 1 cup bean sprouts
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons dry roasted peanuts, chopped
• 4 lime wedges

1. Prepare rice according to package directions. Set aside.
2. In small bowl, combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce. Set aside.
3. In large wok or skillet over high heat, heat 1/2 tablespoon oil. Quickly scramble egg. Remove from pan and reserve.
4. Add remaining oil to wok over high heat. Add shrimp and garlic; stir-fry 5 minutes, or until shrimp are cooked. Add reserved sauce and rice; stir-fry 2 minutes. Add green onions and reserved egg; toss to combine.
5. Divide pad Thai between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.

Successful Crab and Rice Cakes

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

Crab Cakes:

• 1 bag Success Brown Rice
• 2 eggs
• 1 pound lump crabmeat
• 2 tablespoons seafood seasoning
• 2 tablespoons olive oil

Aioli:

• 1/3 cup mayonnaise
• 1 teaspoon minced garlic
• 1 lemon, zest and juice only
• lemon wedges (optional)

1. To make crab cakes: Prepare rice according to package directions. Allow to cool.
2. In medium bowl, beat eggs lightly. Stir in rice, crabmeat and seafood seasoning; mix well. Refrigerate 5 minutes. Shape mixture into eight patties.
3. In large, nonstick skillet over medium heat, heat oil. Working in batches, carefully place patties in skillet. Cook 5 minutes on each side, or until golden brown. Transfer to paper towel-lined plate.
4. To make aioli: Stir together mayonnaise, garlic, lemon zest and lemon juice.
5. Serve aioli with crab cakes and garnish with lemon wedges, if desired.

Source:

Success Rice

(Family Features) Colder, shorter days call for a little comfort. Cozying up with a hearty meal on brisk winter evenings can help fight off the chill while savoring favorite flavors alongside the ones you love.

Avoid venturing into the cold for a trip to the store by turning to a pantry staple like sweetpotatoes. As one of the most versatile veggies, they’re easy to add to a variety of recipes while enhancing both flavor and nutrition. Perfectly suitable for both simple and elevated dishes, they can be baked, microwaved, grilled, slow cooked or prepared on the stove so their sweet taste never goes out of style.

Their long shelf life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – means you can rely on sweetpotatoes throughout the winter as an on-hand ingredient. Additionally, as a “diabetes superfood” according to the American Diabetes Association, they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease, making them a key source of nutrients during wintertime.

When your family needs a warm-up on those frosty days, put sweetpotatoes at the center of mealtime (with an added kick) in this Jalapeno Sweetpotato Chowder. Loaded with the flavors of winter comfort, it’s a filling meal that makes enough for a crowd so no one goes hungry.

Visit ncsweetpotatoes.com to find more comforting meal ideas.

 

Watch video to see how to make this recipe!

Jalapeno Sweetpotato Chowder
Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 6

• 2          large North Carolina sweetpotatoes, baked
• 1          small onion, 1/4-inch diced
• 2          tablespoons olive oil
• 1          quart chicken or vegetable stock
• 2          cups cooked chicken, cubed
• 1 1/2    cups whole corn kernels
• 2          teaspoons minced jalapenos
• 1/2       cup heavy cream
• 1          teaspoon salt
• chopped scallions, for garnish

Source:

1. Peel baked sweetpotatoes; discard skin and puree.
2. In soup pot, saute onion in butter until softened. Add pureed sweetpotato and stock, as desired. Bring to boil, reducing liquid slightly.
3. Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.
4. To serve, ladle into bowls and garnish with chopped scallions.

Source: North Carolina SweetPotato Commission

(Family Features) Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.

Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.

Find more easy springtime dishes at readsalads.com and auntnellies.com.

Tossed Bean Salad with Lemon Vinaigrette

Prep time: 15 minutes
Servings: 4

• 1          can (15 ounces) READ 3 or 4 Bean Salad
• 2          tablespoons lemon juice or white wine vinegar
• 2          tablespoons olive oil
• coarsely ground black pepper, to taste
• 1          package (about 10 ounces) mixed salad greens with carrots
• 4          slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
• shaved Parmesan or Asiago cheese (optional)

1. Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
2. To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
3. Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation: Top salad with sliced grilled chicken then top with cheese.

Sabich

Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4

• 1          jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
• 1          medium eggplant
• 2          teaspoons salt, plus additional, to taste, divided
• 1          cup vegetable oil
• 4          hard-boiled eggs, sliced
• pepper, to taste
• 1 1/2    teaspoons za’atar, plus additional for serving, divided (optional)
• 1/2       teaspoon sumac, plus additional for serving, divided (optional)
• 1          cucumber, diced
• 3          Roma tomatoes, diced
• 1/3       cup fresh parsley, finely chopped
• 1/2       lemon, juice only
• 4          whole-grain pita breads with pockets
• 1/2       cup hummus
• 2          cups shredded red cabbage
• 1          medium green bell pepper, thinly sliced
• 1/4       cup Amba pickled mango sauce (optional)
• 1/4       cup tahini

1. Drain beets and onions; set aside.
2. Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.
3. In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.
4. Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.
5. To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.
6. Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.
7. Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.

Source: Seneca Foods
Aunt Nellies

(Family Features) Enjoying a meal together at the table is surely one of the all-time holiday traditions for many families. Make this holiday season one to remember by turning to a centerpiece that’s tough to top: steak.

By combining Premium Ground Beef from Omaha Steaks with flavorful additions like mushrooms and onion, you can turn a seasonal meal into a truly sensational dish to savor. While family and friends focus on sides or dessert, you can be the host with the most by serving up a flavorful main course to please nearly everyone’s palate.

Visit OmahaSteaks.com to find more steak-inspired holiday solutions.

Watch video to see how to make this recipe!

Salisbury Steak

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

• 1          large egg
• 1          cup fresh breadcrumbs or 1/2 cup dried plain breadcrumbs
• 2          tablespoons Worcestershire sauce, divided
• 1/2       teaspoon kosher salt
• 1          pound Omaha Steaks Premium Ground Beef, thawed
• 1          tablespoon canola oil
• 1          tablespoon butter
• 8          ounces mushrooms, thinly sliced
• 1          yellow onion, halved and thinly sliced
• 1          clove garlic, minced
• 1          tablespoon tomato paste
• 1 1/2    cups beef broth
• 1          tablespoon cornstarch

1. In medium bowl, whisk egg. Add breadcrumbs, 1 tablespoon Worcestershire sauce and salt; stir to combine. Add beef and mix until combined. Divide mixture into four portions and shape each into oval patty about 1/2-inch thick.
2. In large skillet over medium heat, heat canola oil until shimmering. Add patties and sear until dark brown crust forms, about 5 minutes. Flip patties and cook until second side is browned, 4-5 minutes. Transfer patties to platter.
3. In same pan, add butter, scraping up browned bits from bottom of pan. Add mushrooms and onions. Cook, stirring frequently, until mushrooms are tender and onions are beginning to brown, about 8 minutes. Add garlic and tomato paste; cook until fragrant, about 1 minute. Mix beef broth, remaining Worcestershire sauce and cornstarch; add to pan, stirring until combined. 
4. Return patties and any accumulated juices to pan; cover and simmer until patties are cooked through and sauce thickens slightly, 10-12 minutes.

Source:  Omaha Steaks

(Culinary.net) Enjoying a meal with loved ones at the end of the day is a timeless tradition, but many families feel as though they’re constantly searching for ways to mix up the menu.

One trend gaining traction among home chefs is “meatless Mondays” in which classic dishes are made using substitutions for meat like veggies or grains. It’s a simple way to maintain nutritional value at the dinner table while putting a tasty twist on worn-out meals.

This Meatless Cheesy Burrito Bake can provide your family a flavorful way to skip the meat and make way for protein in the form of brown rice paired with bell peppers, onion and refried beans wrapped in wheat tortillas and topped with cheese, salsa and guacamole.

Find more creative family dinner inspiration at Culinary.net.

Watch video to see how to make this recipe!

Meatless Cheesy Burrito Bake

• 2          tablespoons canola oil
• 2          bell peppers, sliced
• 1          medium onion, sliced
• 1          teaspoon cumin
• 2          cups water
• 1          cup brown rice, uncooked
• 1          can (12 ounces) evaporated milk, divided
• 1          cup shredded cheddar cheese
• 1          can (4 ounces) diced green chiles, undrained
• 1          can (16 ounces) refried beans
• 6          wheat tortillas (8 inches)
• salsa (optional)
• guacamole (optional)

1. Heat oven to 350 F.
2. In large skillet, heat canola oil. Cook peppers, onion and cumin until tender.
3. In saucepan, add water and brown rice. Cook 45 minutes.
4. In saucepan, add 1 1/4 cups evaporated milk, shredded cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 cheese mixture in with rice; set remaining cheese sauce aside.
5. In medium bowl, add refried beans and remaining evaporated milk. Microwave 3-4 minutes.
6. Lay out tortillas and layer: refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in baking pan. Top burritos with remaining cheese sauce. Bake 20-25 minutes.
7. Garnish with salsa and guacamole, if desired.

(Family Features) Combine the best of both worlds this summer with an ethnic favorite straight off the grill. These Asian Carne Asada Tacos require less than half an hour of prep and cook time for a quick, easy family meal.

Skirt steak is marinated in a NAKANO Seasoned Rice Vinegar-based marinade for a unique, delicious flavor combination before hitting a hot grill then layering in tortillas with your desired garnishes.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Watch video to see how to make this recipe!

Asian Carne Asada Tacos

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6

• 1 1/2    pounds beef skirt steak
• 1/2       cup NAKANO Seasoned Rice Vinegar
• 2          tablespoons sugar
• 2          teaspoons sambal oelek (Asian chili garlic sauce)
• 1/2       teaspoon kosher salt
• 1/4       cup soy sauce
• 2          tablespoons olive oil
• 2          teaspoons ancho chili powder
• 1/2       teaspoon ground cumin

Pickled Onions:

• 1/4       cup water
• 1          medium red onion, halved, thinly sliced

• corn tortillas, warmed
• roasted tomato or tomatillo salsa
• cilantro sprigs
• sliced avocados
• thinly sliced radishes

1. Using fork, pierce steak at 1/2-inch intervals. In large bowl, whisk vinegar, sugar, sambal oelek and salt. Reserve 1/4 cup mixture for later use. Add soy sauce, oil, chili powder and cumin to remaining vinegar mixture. Add steak; turn to coat. Let stand 10 minutes to marinate.
2. To make pickled onions: In medium microwaveable bowl, combine water and reserved vinegar mixture. Microwave 2-3 minutes, or until hot. Add onions, submerging in vinegar mixture. Let stand at room temperature until cool.
3. Preheat grill to high heat. Grill steaks 1-2 minutes on each side, or until medium rare. Let stand 5 minutes before slicing against grain into thin strips.
4. Serve with tortillas, salsa, pickled onions, cilantro, avocado and radishes.

Source: Nakano

(Family Features) There’s something about summertime that ushers in an easygoing spirit. The long, hot summer months are often celebrated with backyard barbecues, beach days and spending time with friends and family. It’s a time to fire up the grill, slow down and roll with the punches.

So, when you’re thinking about what to feed your family off the grill, it should be a breeze, and you shouldn’t have to choose between good and good for you. Next time you turn on your grill, consider these tips for creating healthier, flavorful meals you can feel confident serving.

Keep it simple. Skip the complicated recipes that call for a wide variety of ingredients, a multitude of steps and long cook times. Instead, seek out products and dishes that are made with ingredients you recognize and have just a handful of instructions. This will ensure less time in the kitchen and more time with loved ones.

Focus on seasonal, clean ingredients. Get inspired by your local farmer’s market. One of the best parts about summer is the abundance of fresh fruits and vegetables that can add flavor and nutrients to your plate. Plant-based meat, like the burgers, ground and sausages from Lightlife, are also a healthier swap for traditional animal meat products. The pea protein-based product line features only simple ingredients, like pea protein, beet powder and red bell pepper, and are non-GMO, gluten-free and soy-free, perfect for use in recipes like this Burger with Grilled Pineapple and Honey Garlic Barbecue Sauce.

“I know how hard it can be to create fast and flavorful meals that the entire family will love,” said Dan Curtin, president of Greenleaf Foods. “That’s why we’re focused on making delicious food with the cleanest ingredients possible. The fact that they’re all plant-based is just a bonus.”

Don’t forget the sides. Food should be a source of confidence, with everything enjoyed in moderation. To balance your spread of burgers and hot dogs, consider serving fresh asparagus or sweet corn in place of other salty, processed options. Fruits like peaches and pineapple work well on the grill, too, but remember to group produce by similar cooking times. 

Aim for a quick and fun cleanup. Perhaps one of the most overlooked secrets to a stress-free meal is to cut down on cleanup. A backyard barbecue can be one of the easiest messes to maintain as most of the prep is done outside on the grill. Try setting up a buffet line on your deck or patio where your family can build their burgers with customized toppings, like cheese, veggies and sauces. Then add a little bit of fun by putting on your favorite music playlist to help make a simple, everyday meal feel even more special.

Visit lightlife.com to discover more plant-based recipes and solutions.

Burger with Grilled Pineapple and Honey Garlic Barbecue Sauce 

Total time: 30 minutes
Servings: 2 

• 2          rings freshly cored pineapple  
• 2          Lightlife Plant-Based Burger patties, thawed 
• salt, to taste
• freshly ground black pepper, to taste
• 1          cup baby arugula 
• 2          sesame seed burger buns, lightly toasted 
• 1/4       cup crispy fried onions 
• 2          tablespoons honey garlic barbecue sauce  

1. Heat grill to medium heat. Grill pineapple slices 4-5 minutes per side until grill-marked and slightly caramelized. Cut slices in half and set aside. Wipe down grill to cook burger patties. 
2. Season burger patties with salt and pepper, to taste. Grill 4-5 minutes per side until burgers are evenly browned with internal temperature of 165 F.  
3. To assemble, layer handful of baby arugula leaves on toasted bottom buns, top each with burger and two cut slices each of grilled pineapple. Sprinkle on crispy fried onions, drizzle with honey garlic barbecue sauce and place toasted sesame seed bun on top. 

Source:  Greenleaf Foods

(Family Features) From breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite dishes. As you look for ways to incorporate produce in your family’s recipes, consider an option with a sweet-tart flavor and eye-catching color: red raspberries.

In the cool, marine climate of the Pacific Northwest, Washington state produces approximately 90% of the nation’s frozen red raspberry crop. Picked at the peak of ripeness and frozen within hours of being harvested, flavor and nutrition are locked in to offer convenience and consistent quality out of the freezer section at most grocery stores, perfect for better-for-you desserts like Pecan-Topped Raspberry Cake and Red Raspberry Whole-Fruit Sorbet.

With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl. Plus, 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.

Find more recipes at redrazz.org

Raspberry Coconut Smoothie Bowl

Servings: 2

• 2          cups frozen raspberries
• 1          large frozen banana
• 2/3       cup light coconut milk
• 1          tablespoon chia seeds

Toppings (optional):

• shredded coconut
• shaved dark chocolate
• hazelnuts
• chia seeds
• edible flowers

1. In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk.
2. Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired.

Red Raspberry Whole-Fruit Sorbet

Servings: 8 (1/2 cup each)

• 4          tablespoons powdered sugar
• 18        ounces frozen raspberries
• 1 egg white, pasteurized

1. In blender, blend sugar and frozen raspberries until smooth.
2. Add egg white and blend 30 seconds.
3. Serve immediately or place in container, cover and store in freezer.

Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette

Servings: 4

Raspberry Vinegar:

• 1          cup frozen raspberries
• 2          cups vinegar

Raspberry Pickled Onions:

• 1/2       cup Raspberry Vinegar
• 1          teaspoon olive oil
• 2          tablespoons sugar
• 2          teaspoons kosher salt
• 1          pound sweet onions, peeled and julienned
• 1          cup frozen raspberries, partially thawed

Raspberry Vinaigrette:

• 1          cup Raspberry Vinegar
• 1          teaspoon fresh shallot, peeled and minced
• 2          teaspoons Dijon mustard
• 1/2       tablespoon honey
• 1/2       teaspoon kosher salt
• 3/4       cup olive oil

Spinach and Frisee Salad:

• 8          ounces baby spinach, cleaned and dried
• 8          ounces frisee lettuce, cleaned, dried and torn
• 2          ounces Raspberry Vinaigrette
• 6          ounces Raspberry Pickled Onions
• 2          ounces feta cheese, crumbled
• 2 ounces almonds, slivered and toasted

1. To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use.
2. Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries.
3. To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions.
4. To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.
5. Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.
6. To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat.
7. Plate 4 ounces mixed greens.
8. Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.

Pecan-Topped Raspberry Cake

Servings: 8

• 3/4       cup granulated sugar, plus 1 tablespoon, divided
• 1/2       cup unsalted butter, softened
• 2          eggs
• 1          cup all-purpose flour, sifted
• 1          teaspoon baking powder
• 1          teaspoon vanilla
• 1          bag (12 ounces) frozen raspberries
• 1/2       cup chopped pecans
• 1          tablespoon lemon juice
• 1          teaspoon cinnamon
• whipped cream

1. Heat oven to 350 F.
2. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
3. Pour batter evenly into 9- or 10-inch prepared pan.
4. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
5. Bake about 1 hour. Remove from oven and let cool.
6. Serve with whipped cream.

Source: Washington Red Raspberry Commission

(Culinary.net) If your family is looking for a simple way to serve up a south-of-the-border classic, this Enchilada Casserole can be your ticket to a warm, filling meal.

Find more meal ideas at Culinary.net.

Watch video to see how to make this recipe!

Enchilada Casserole

• Nonstick cooking spray
• 1          medium yellow onion, chopped
• 12        ounces ground beef
• 1 1/2    teaspoons chili powder
• 3/4       teaspoon ground cumin
• 15        ounces pinto beans, drained
• 20        ounces diced tomatoes and green chilies, undrained
• 1 1/2    cups sour cream
• 3          tablespoons flour
• 1/2       teaspoon garlic powder
• 12        corn tortillas, 6 inches
• 20        ounces enchilada sauce
• 8          ounces shredded cheddar cheese
• 1/2       cup green onions, chopped

1. Heat oven to 350° F. Spray baking dish with nonstick cooking spray.
2. In large skillet, cook onion and ground beef until cooked through. Drain, if necessary.
3. Stir in chili powder and cumin. Stir in pinto beans and diced tomatoes; set aside.
4. In small bowl, combine sour cream, flour and garlic powder.
5. Place six tortillas in bottom of baking dish, overlapping as needed. Top tortillas with beef mixture and sour cream mixture. Top with 10 ounces enchilada sauce. Repeat layers.
6. Bake 35-40 minutes.
7. Sprinkle shredded cheese and green onion over casserole. Bake 5 minutes, or until cheese melts.

(Culinary.net) ’Tis the season for comfort foods, and this recipe with crumbled bacon and cubed potatoes smothered in melted cheddar cheese is sure to satisfy.

Find more meal ideas at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Baked Potato Casserole

• 5          pounds red potatoes, cubed
• 1          pound bacon, cooked and crumbled
• 1          pound cheddar cheese, cubed
• 16        ounces shredded cheddar cheese
• 1          yellow onion, chopped
• 1          cup mayonnaise
• 8          ounces sour cream
• 1          tablespoon minced chives
• 1          teaspoon salt
• 1/2       teaspoon pepper

1. Heat oven to 325° F.
2. In large bowl, combine potatoes and bacon.
3. In separate large bowl, combine cheese, onion, mayonnaise, sour cream, chives, salt and pepper. Add to potato and bacon mixture until combined.
4. Pour into 9-by-13-inch baking dish. Bake 50-60 minutes until browned and bubbly.