Mexican Casserole


  • 1 to 1.5 lb beef
  • one bag of Mexican or Spanish rice (microwavable is fine)
  • can of cream of mushroom soup
  • can of diced tomatoes with green chilies
  • can of ranch style beans with jalapenos
  • 1/2 small can of diced green chilies
  • one bag tortilla chips
  • two blocks of sharp cheddar cheese
  • half block of mozzarella


  1. brown beef
  2. cook rice
  3. bring to boil all ingredients, except cheese and chips, over low to medium heat, include the cooked beef
  4. remove boiling pot from heat
  5. add layer of chips and cheddar cheese to casserole dish
  6. layer half of contents of pot over layer of chips and cheese
  7. add layer of chips and cheese
  8. layer rest of contents of pot over 2nd layer of chips and cheese
  9. add layer of chips and cheese
  10. add thin layer of mozzarella cheese to top layer
  11. bake in oven at 400°F until you see content boiling at side of dish, don’t let cheese burn


The amount of chips and cheese can vary to your liking. The exact brand and type of ingredients does matter, experiment to your liking. Don’t cheep out on the ingredients. You can use low fat ingredients and it will still taste good, but you will be able to tell the difference. The dish does keep well in refrigerator, and is perfect for a week worth of lunches. Increase the amount of diced chilies to make it hotter.

No Bake Oatmeal Cookies


  • 2 cups granulated sugar
  • 1 stick butter
  • 1/4 cup milk
  • 2 tablespoon cocoa
  • 1/2 cup peanut butter
  • 2 teaspoons vanilla
  • 3 cups oatmeal
  1. Bring to boil sugar, butter, cocoa, milk and let boil for two minutes.
  2. Remove from heat
  3. Mix in peanut butter, vanilla, and oatmeal
  4. Place cookie size drops on max paper, let stand for one hour.