Beef Tortilla Taco Casserole

Ingredients

• 1 lb lean (at least 80%) 
• 1 package (1 oz)  taco seasoning mix
• 2/3 cup water
• 1 red bell pepper, cut into 1-inch strips
• 2 3/4 cups salsa
• 1 can (12 oz) whole kernel sweet corn
• 6 flour tortillas (6 inch)
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
4. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
5. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
6. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.

Notes
To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.

To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.

To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

Source
https://www.pillsbury.com/recipes/beef-tortilla-taco-casserole/ac129c37-e2ad-4a1e-9f34-02f54945ec52

Strawberry Salsa

Ingredients

• 1 quart strawberries, diced
• 1 medium red onion, very finely diced
• 1 red bell pepper, seeded and very finely diced
• 1 jalapeno, seeded and minced (include some seeds for spice)
• 1/2 bunch fresh cilantro, chopped

Directions

1. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish.
2. Add some salt and the juice of 1 of the limes.
3. Mix it all together, cover and refrigerate

Source
http://www.foodnetwork.com/recipes/ree-drummond/grilled-chicken-tacos-with-strawberry-salsa.html

Summer Ratatouille & Parmesan Polenta

Ingredients

• 1 Small Baguette
• 1 Cup Polenta (or instant cheese grits)
• 3 Cloves Garlic (or garlic paste in the tube)
• 1 Small Eggplant
• 1 Pound Zucchini
• 1 Red Bell Pepper
• 1 Beefsteak Tomato
• 1 Red Onion
• 1 Bunch Oregano
• 2 Tablespoons Butter 
• ⅓ Cup Grated Parmesan Cheese

Directions

1. Prepare the ingredients.
2. Preheat the oven (or toaster oven) to 450°F.
3. Wash and dry the fresh produce. 
4. Cut off and discard the stem ends of the eggplants and zucchini; medium dice. 
5. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
6. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice.
7. Peel and medium dice the onion. Medium dice the tomato. 
8. Halve the baguette lengthwise. 
9. Pick the oregano leaves off the stems; discard the stems.
10. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. 
11. Add the eggplants in a single, even layer; season with salt and pepper.
12. Cook, stirring occasionally, 4 to 6 minutes, or until softened and browned.
13. Transfer to a large bowl. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
14. Add the zucchini; season with salt and pepper.
15. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned.
16. Transfer to the bowl of eggplants.
17. In the pan used to cook the eggplants and zucchini, heat 2 teaspoons of olive oil on medium-high until hot.
18. Add the onion, bell pepper and half the garlic paste; season with salt and pepper.
19. Cook, stirring occasionally, 3 to 5 minutes, or until softened and slightly browned.
20. Add the tomato to the pan of onion and bell pepper; season with salt and pepper.
21. Cook, stirring occasionally, 3 to 5 minutes, or until the mixture has thickened slightly.
22. Add the browned eggplants and zucchini; season with salt and pepper.
23. Cook, stirring occasionally, 8 to 10 minutes, or until the mixture has thickened.
24. While the ratatouille cooks, in a large pot, heat 4 cups of water and a big pinch of salt to boiling on high. Once boiling, gradually add the polenta, whisking to break up any clumps. Reduce the heat to low. 
25. Simmer 10 to 12 minutes, or until thickened and tender. 
26. Remove from heat. 
27. Add the butter and ⅔ of the Parmesan cheese. 
28. Whisk until thoroughly combined; season with salt and pepper to taste.
29. In a small bowl, combine the remaining garlic paste and 1 tablespoon of olive oil; season with salt and pepper to taste. Place the baguette halves on a sheet pan, cut sides up. Top with the garlic oil and remaining Parmesan cheese; season with salt and pepper. 
30. Toast in the oven 6 to 8 minutes, or until the cheese is lightly browned. 

Notes
Serve with the garlic-cheese toasts on the side. Garnish with the oregano. Enjoy!

Source
https://www.blueapron.com/recipes/summer-ratatouille-parmesan-polenta-with-raja-eggplant-garlic-cheese-toasts