Arrived back home in Huntsville at 12:30am last night after horrific delay in Orlando on connecting flight back home from beyond fabulous trip to Key West. (Due to awful weather in, where else but Atlanta-scheduled flight departure of 3:10pm became 8:45pm. Felt bad for myself, being delayed over five hours from kissing and hugging my kiddos, but not nearly as bad as I felt for the mother of two-year-old triplets on our flight. She deserved all the pity in the world. I said many silent prayers for her as we all waited out the five plus hours in the terminal along with the other 4 atlanta flights and their passengers that weren't heading anywhere soon.)
So, in the spirit of a meal that you could throw together with very little effort but get super results (like you'd feel like doing if in my shoes :-), here's a recipe for "Taco Pie." I stole this recipe from my good friend Casey, who thankfully introduced it to me at some point in the last several years.
Casey's Taco Pie (makes 4-6 servings)
1 lb. ground beef
1 12-oz jar chunky salsa
1 C. sweet corn, thawed and drained
3/4 C. mayo
1 tsp. chili powder
2 C. crushed tortilla chips
2 C. monterey jack/colby cheese, shredded
Preheat to 350. Brown meat, drain. Stir in salsa, corn, mayo, and chili powder. Layer 1/2 of each: meat mixture, chips, then cheese in a 2-qt casserole dish. Repeat layers. Bake 20 minutes or until thoroughly heated. Top w/ shredded lettuce and chopped tomoatoes, sour cream, etc. if desired.