Mexican Chicken Casserole for Two

I created this recipe tonight because my husband was tired of eating my Whole30 meals and wanted something a little more hearty. We had a party for the Bama vs. LSU game last night (Roll Tide!), so we had some leftover tortilla chips that I wanted to use. I also was meal prepping for my last week of the Whole30 by boiling a big batch of chicken, so I decided to use what I already had on hand and create a Mexican chicken casserole. I purposely made this a small casserole since I was making it just for Jef. It turned out to be the perfect size for two people (he’ll eat the rest for lunch tomorrow). It got the thumbs up from him and he said this recipe is a keeper.

Here’s what you need:

2 small chicken breasts, cooked and shredded

1/2 cup cooked white rice

1 can cream of mushroom soup

1/2 yellow onion, chopped

2 tsp. diced jalepenos

1 Tbsp. taco seasoning

1/2 can whole kernel corn, drained

1/2 cup shredded cheddar cheese

A handful of crushed tortilla chips

Mix the shredded chicken, rice, soup, onion, jalepenos, taco seasoning, and corn in a mixing bowl. Pour mixture into a small baking dish. Top with shredded cheese.

Bake at 359 degrees for 15 minutes.

Remove from oven and top with crushed tortilla chips. Bake for an additional 5 minutes.


Spicy Pork Tacos with Cilantro Lime Rice

It’s Taco Tuesday! We just had some spicy pork tacos, and they were SO good!

Here’s what you need:

2 pork chops

Fajita Seasoning (recipe below)

Flour tortillas



Shredded cheese

1 cup Minute Rice

1 cup water

Garlic powder


Fajita Seasoning

1 TBSP salt

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. pepper

1/2 tsp. cumin

1 tsp. cilantro
Start by mixing together your fajita seasoning. This makes enough for two or three uses, so just store the extra in a jar to use next time.

Next, cook the Minite Rice. Stir in a sprinkle of salt, garlic powder, and cilantro. Set aside.

Slice the pork chops into strips. Place in a mixing bowl and sprinkle with fajita seasoning (about 2 teaspoons). Toss the pork so all pieces are covered.

Heat a skillet on medium-high heat. Cook the pork strips until done (about 3 to 4 minutes on each side).

Heat the flour tortillas according to package directions. Fill a tortilla with some rice, a few strips of pork, shredded lettuce, diced onion, and cheese.

Taco Tuesday (Aunt Mary Style)

Aunt Mary Joyce has always been one of my family’s many great cooks. While my grandmother and all my aunts are great cooks, Aunt Mary’s recipes are different because she was a military wife and has lived all over the world. Her collection of recipes is definitely one that we all enjoy.

Aunt Mary and Uncle John at a recent family reunion

This recipe for Chalupas (Mexican pork and beans) is one she got from a friend when she lived on the base in Germany (go figure – Mexican food in Germany). I guess her friends were just as well traveled as she was. It’s an easy slow cooker meal for busy weeknights, so it is a perfect upgrade for #tacotuesday instead of just tossing some taco seasoning in some ground beef.

Here’s what you need:

A slow cooker (you can also cook this in a large stock pot on the stove if you have the time)

1 pound pork roast or pork chops

1 pound of dried pinto beans, soaked and rinsed (If you don’t have dried beans, you can use 3 cans of canned pinto beans – this recipe is really super easy and you can use whatever you have on hand. I made it once with a can of pinto beans, a can of red kidney beans, and a can of white kidney beans – you can really do whatever you like and clean out your pantry.)


1 Tbsp. cumin

1.5 tsp. garlic powder

1 tsp. hot sauce

1 tsp. oregano

1 Tbsp. salt

2 Tbsp. chili powder

Spray your slow cooker crock with cooking spray. Layer pork chops or pork roast in bottom of the crock. Pour beans on top and cover with water.

Cook on high for 4 hours or low for 8 hours.

After cooking, remove pork chops from crock and shred pork. Add back to the pot with the spices. Cook on high for 1 more hour, until mixture thickens.

Serve with shredded lettuce, chopped onion and pepper, cheese, and taco shells or tortilla chips.

This makes a large batch, but it will keep in the fridge for about a week, or you can freeze it in a freezer safe jar. My husband and I love to eat it like a soup topped with onions, pepper, cheese, and lettuce. You can also put it in tacos or roll it up in a burrito. It also makes a great dip for parties (tailgate treat, anyone?).

Happy #tacotuesday!