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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
cooking.nytimes.com
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
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Get Orzo Salad Recipe from Food Network
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As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
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Toasted English muffins topped with tomato, olives, and mozzarella cheese.
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Olives not only make this creamy layered shrimp dip look pretty, they add a nice flavor twist to an otherwise straightforward party favorite. Crab may be substituted for shrimp.
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This Halloween food idea is essentially a meatloaf stuffed with cheese, barbeque sauce, and French-fried onions to resemble innards.
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I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!
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Get Minty Greek Salad Recipe from Food Network