Eggnog French Toast Casserole

I really liked Laurie's overnight french toast and I like to play with recipes and am always looking for shortcuts :) so here is my version...




Ingredients

1 loaf  French bread-cut into 20 slices about an inch thick
5 cups eggnog

 Spray a 9x13 casserole dish with spray oil and lay 1/2 of the bread slices in a casserole dish and pour 1/2 of the eggnog over them and place the other half of the bread slices on top and pour remaining eggnog.
Cover and refridgerate for at least 4 hours or overnight.

The next morning spread topping (below) over bread in casserole and bake for 40-45 minutes until puffy and golden brown. Cool for about 10 minutes before serving. Serve with powdered sugar to sprinkle.

Topping
2 sticks butter-melted
1 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup maple syrup
1 cup chopped walnuts

Mix all together

Mexican Skillet

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cans (14 oz.) kidney beans, drained, rinsed
1 cup Salsa (homemade or store bought)
1/2 cup water
4 flour tortillas (12 inch), cut into 1-1/2-inch squares
1 cup Mexican Style Shredded Four Cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (optional topping)
1 Roma tomato chopped (optional topping)

To make this:
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and toppings.

My husband and boys LOVE this casserole. It is easy, delicious and different.

I got the recipe from my friend Ruth. Click here to see it on her blog and to check out some of her other recipes:

http://deliciousdelectable.blogspot.com/search/label/Mexican

Chili Relleno Casserole

 

 

 

 

Ingredients

• 1 can whole roasted Green Chiles
• 2 cups Mexican blend grated cheese
  
• 5 whole Large Eggs
• 2 cups Whole Milk (important so eggs aren't watery)
  
• Salt And Black Pepper To Taste
• ½ teaspoons Paprika
• ¼ teaspoons Cayenne Pepper

Preheat oven to 325 degrees. Spray 9x13 inch pan with spray oil
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!

Adapted from Pioneer Woman