Seven Layer Taco Casserole

Looking for the ultimate taco salad recipe? Then you really need to try this wonderful recipe for Seven Layer Taco Casserole, a modification of the traditional Doritos taco salad recipe we have all tried and love.

This delicious Seven Layer Taco Casserole does double duty as delicious party food appetizers or a quick and easy weeknight dinner. No longer will you need to cajole the kids into eating their dinner - this Seven Layer Taco Casserole is a favorite of kids and adults alike.

What you need to make this delicious Seven Layer Taco Casserole:

1 pound ground beef, thawed
2 dollops of sour cream
1 cup chopped onion
2 cloves garlic, finely chopped
1 cup water
1/2 cup thick taco sauce
1/2 cup ripe olives, drained, divided
1.25 ounces taco seasoning
12 taco shells, broken into pieces
2 cups mild cheddar cheese, shredded
Diced tomatoes with mild chiles

Directions:
Preheat your oven to 375º F. Brown beef with onion and garlic, adding sour cream in a pan. Add water, taco sauce, seasonings, chiles, and 1/4 cup olives. Simmer for 3 minutes. In a large casserole dish, place a thick layer of broken taco shells.
Place a layer of meat on top, then layer on 1 cup of cheese.
Repeat these three layers again. Bake for 20 minutes.
Place leftover vegetables on top.

Enjoy!!

Recipe courtesy Seven Layer Taco Casserole.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Beef Tenderloin with Pinot Noir Sauce

One of the best and most tender cuts of beef on the market today is a succulent beef tenderloin, but all too often we find that the beef tenderloin is tough simply because most people are not familiar with how to cook beef a tenderloin properly.

As guideline for beef tenderloin roast cooking times: To roast beef tenderloin accurately measure the thickest part of the beef tenderloin vertically. Roast beef tenderloin 10 minutes to the inch (2.5 cm) at 425F (220C) for rare, 15 minutes to the inch (2.5 cm) for medium-rare and 20 minutes for medium beef tenderloin. Of course, using an instant read thermometer will take the guess work out of any beef tenderloin roast recipes!

Some of the best beef tenderloin recipes combine the tender meat with a savoury sauce which is then served on the side with thinly sliced pieces of the beef tenderloin.

One of our favorite beef tenderloin recipes is this Beef Tenderloin with Pinot Noir Sauce which we found many years ago and have served time and again when we wanted a recipe to impress, and did so with great success. Unfortunately, we have used this beef tenderloin recipe for so long we cannot even remember where we originally found it and therefore cannot give credit where credit is so obviously due!!

Beef Tenderloin with Pinot Noir Sauce

3 lb (1.5 kg) beef tenderloin
1/3 cup (75 ml) chopped Italian parsley
1 tblsp (15 ml) chopped chives
1/2 tsp (2 ml) chopped fresh mint
2 tsp (10 ml) chopped fresh basil
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
2 tblsp (25 ml) gin
1/4 tsp (1 ml) ground allspice
3 tblsp (45 ml) butter
2 tblsp (25 ml) olive oil
2 cups (500 ml) Pinot Noir
4 cups (1 L) beef stock (home made or low salt canned)

1) Trim beef tenderloin roast of fat and any sinew.
2) Mix together herbs, garlic, gin and allspice. Blend 1 tblsp (15 ml) herb mixture into butter. Stir oil into remaining herb mixture and pour over beef tenderloin. Refrigerate beef tenderloin for 12 hours or overnight. Reserve butter.
3) To make sauce: add wine into skillet and reduce until only 1/4 cup (50 ml) remains. Add stock and reduce until sauce lightly coats a spoon, about 5-10 minutes.
4) Preheat oven to 425F (220C) and roast beef tenderloin to preferred doneness. Remove from oven and let sit to 10 minutes.
5) Reheat sauce on low heat and whisk in reserved herb butter.
6) Slice beef tenderloin into thin slices and serve with sauce.

Enjoy!!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net


Mi

Monte Cristo Sandwich

The modern Monte Cristo sandwich is a variation of the French 'croque-monsieur'. Dating back to the 1930s–1960s in America, earlier versions of the Monte Cristo sandwich were called the French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich.

Although the Monte Cristo recipe can differ based on where in the country it is prepared, a Monte Cristo sandwich is actually just a fancy name for a fried ham and/or turkey sandwich.

The traditional Monte Cristo sandwich is dipped entirely in batter and deep fried, but many areas of the country serve it either grilled or as an open faced sandwich where only the bread has been battered.

Courtesy Canadian Living Magazine, this delicious variation on the traditonal Monte Cristo Sandwich is a healthy lunch or a delicious and quick week night meal that is certain to please even the pickiest eater.

Monte Cristo Sandwich

Ingredients:
4 eggs
2/3 cup (150 ml) milk
2 tsp (10 ml) chopped fresh thyme
1/4 tsp (1 ml) pepper
Pinch salt
8 slices 1-inch (2.5 cm) thick white bread
1 tblsp (15 ml) Dijon mustard
4 oz (125 gm) old Cheddar cheese, thinly sliced
4 oz (125 gm) smoked turkey, thinly sliced
2 tsp (10 ml) butter

Directions:
1) In large shallow dish, whisk together eggs, milk, chopped thyme, pepper and salt; set aside.
2) Spread 4 of the bread slices with mustard; top with cheese and turkey. Sandwich with remaining bread. Dip into egg mixture, turning to soak well.
3) In large nonstick skillet, melt butter over medium heat; cook sandwiches, turning once, until browned and cheese is melted, about 6 minutes.

Enjoy!

For more great recipes, Chef's tips and tools visit www.amateur-chef.net