In skillet sauté ground chuck until cooked through and no longer pink. Drain if desired and stir in taco seasoning, salsa, and black beans.
Spread into oiled casserole and sprinkle with cheese. Bake at 350 degrees for about 20 – 30 minutes until cheese in melted. Serve with your favorite toppings; avocado, green onion, black olives, sour cream, jalapeno, and of course tortilla chips.
Just a quick post today for the tasty cheese ball I made. A simple dried beef and onion version. I did add a bit of horseradish just to zip it up and rolled it in some pecans. I divided mine into 4 pieces and made mini cheese balls but you could make one regular size one if desired.
1 package cream cheese
2 green onions ~ sliced
1 small jar dried beef ~ diced
1 Tbs horseradish
1/4 cup cheddar cheese
finely chopped pecans to roll ball in if desired
Combine all ingredients except for pecans. Form into one or several balls or roll into a log. Roll in pecans if desired or use a little extra green onion or maybe come extra dried beef to coat the outside. Serve with crackers or toasty bread.
There are hundreds of ways to make potato salad; I couldn’t even begin to guess which is my absolute favorite but this one came out quite tasty. It would even work well warm. Based on a loaded baked potato I took some new baby potatoes I found at the farmers market today and gently boiled them and added in all the yummy ingredients.
The only thing I lacked today was green onion so I used a little Vidalia I had. The green onion is a better choice I think; plus it would have added a bit of needed color with the green. Delicious either way!
Potato Salad ~ with garden fresh new potatoes, bacon and sour cream
about 2 – 2 1/2 pounds new potatoes
3/4 cup sour cream
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1/4 cup diced onion ~ preferably green onion
5 strips cooked bacon ~ crumbled or diced
1/2 cup cheddar cheese ~ shredded
Cut potatoes in half or quarters as needed to make them large bite size. Cover with water and bring to boil. Reduce heat and cook 8 – 10 minutes until tender. Drain and rinse with cool water. Refrigerate until chilled a bit. Add remaining ingredients and stir. Check for seasoning and creaminess. I ultimately added another 1/4 cup sour cream but test before adding.