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Mexican Casserole with Ground Beef and Corn Tortillas

By 41 Comments

This Mexican Casserole with Tortillas and Ground Beef is an easy and satisfying way to spice up your dinner plans. Layered with corn tortillas, and a ground beef mixture complete with black beans and sweet corn puts this in the category of irresistible and easy casserole dishes. Did I mention there’s sour cream involved?

Layered Mexican Casserole in a 9 x 13 pyrex dish with ground beef and corn tortillas, garnished with tomatoes and cilantro

Mexican casseroles are always popular for pot lucks. Aside from this Mexican casserole with tortillas and ground beef, another popular recipe is this one for Mexican Casserole with Chicken.

I always welcome the arrival of Autumn and all that comes with it. Crisp air, cool temperatures and of course the food. Which around here includes Roasted Chile Peppers in about e-v-e-r-y-thing.

Chile Roasters at Whole Foods

And the air is filled with the aroma of chile when the multitude of roasters fire up their cages to char Pueblo, Hatch, Poblano, Jalapeno chile just so folks like me can make fresh Mexican and Southwestern meals.

Fall is a wonderful time to be in Colorado. And a wonderful time for this Mexican Casserole with Tortillas and Ground Beef.

Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno.

Thanks to my cousin Pam for introducing this Easy Mexican casserole with ground beef to my Fall collection of goodness. This is one of those things that I simply could not stop eating.

Ingredients You’ll Need

  • 1 pound lean ground beef
  • 1 sweet onion
  • 1 cup frozen corn thawed.
  • Canned black beans
  • Taco seasoning
  • Yellow corn tortillas
  • Canned chopped tomatoes
  • Chile peppers Hatch, Poblano, or Pueblo, roasted, chopped. Or 8 ounces canned, chopped chiles from the Mexican aisle.
  • Sour cream
  • Pepper Jack Cheese
  • Garnish: Jalapeno peppers, chopped tomatoes and chopped cilantro

Ingredient Substitutions

  • Corn: Substitute 1 can of corn for frozen corn. Drain before using.
  • Onion: I prefer sweet or yellow onion, but if you want a bolder flavor, use a red onion.
  • Tortillas: Yellow corn tortillas are preferred for this recipe, as they’re stronger than white corn tortillas. If you want to use white corn tortillas, make sure the ground beef mixture is a little dryer.
  • Sour Cream: Ever tried Mexican Crema? You can find it in the produce section at the grocery store. It’s a little thinner than full fat sour cream and a little tangier in flavor.
  • Cheese: Any good melting cheese will work well here. Cheddar, Muenster, Monterey Jack are all good choices.
  • Beans: If you don’t have canned black beans, canned chile beans in chile sauce would be a great replacement.

How To Make Mexican Casserole with Ground Beef

frying ground beef, tomatoes, beans and corn for a mexican casserole

How To Cook Ground Beef Mixture

Just grab your favorite frying skillet and heat it over medium high heat.

  • Once the skillet is hot, add the ground beef.
  • With your favorite spatula, break the ground beef apart.
  • Once the pink starts to fade from the meat, add the chopped onions.
  • Cook until the onions are starting to soften.
  • Add canned black beans (drained)
  • Frozen or canned yellow corn (drained if using canned) I prefer frozen corn, 1 cup.
  • 2 cans of chopped tomatoes (drained)
  • And 8 chile peppers, roasted, peeled, seeded and chopped. Hatch work great here, Pueblo (Mirisol) Peppers are lovely or 2-4 ounce can of chopped chiles (undrained) make this even easier.
  • Add taco seasoning and ½ to 1 cup of water and let simmer for about 10 – 15 minutes or until mixture starts to thicken. Start with ½ cup of water and add more if mixture becomes dry.

How to Build This Mexican Casserole with Corn Tortillas

Laying ingredients for Mexican casserole. Corn tortillas in a clear pyrex baking dish.
  • Spray a 9 x 11 baking dish with PAM
  • Add about 1 cup of the beef mixture as evenly as you can on the bottom of your baking dish. It won’t cover the pan, but will add a barrier for the tortillas so they will stay moist during baking.
  • Place 6 corn tortillas over the ground beef mixture, overlapping them and placing them so they curl up the side of the dish by about a half inch.
  • Cover the corn tortillas with half the remaining beef mixture
Layered Mexican Casserole with Ground Beef and Corn tortillas topped with sour cream.
  • Spread the sour cream over the beef mixture.
Mexican casserole layered with ground beef and corn tortillas topped with cheese, ready for oven
  • Place the remaining 6 corn tortillas on top of the sour cream in the same manner you did with the first layer.
  • Add the remaining ground beef mixture.
  • Sprinkle with the cheese.
Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno.
  • Bake the casserole in a 350 degree oven for 25 – 30 minutes.
  • Let the casserole sit for about 5 – 10 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Cut into squares and serve. YUM!
Mexican casserole made with ground beef, corn tortillas, sour cream, pepper jack cheese, sweet corn, black beans and canned tomatoes. Topped with fresh tomatoes, cilantro and jalapeno. Served on Mexican colored appetizer plates

Tips for Success

  • Important Tip: If the mixture is too watery, this will cause the corn tortillas to become soggy during baking. Different taco seasoning mixes may contain different amounts of corn starch (for the thickening agent) This is why I say start with ½ cup and add a little more at a time. You want the mixture a little soupy but not watery.
  • I urge you to use Homemade Taco Seasoning for this. It’s superior in flavor and void of preservatives. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception and adds a wonderful smoky flavor. I hope you take a look at my recipe.
  • If you use this homemade mixture, just use about 3 tablespoons instead of a packet of taco seasoning. It brings a whole new level of earthy depth to this casserole. And you’ll love that bold color and bold flavor.

Recipe for Mexican Casserole with Ground Beef

Zesty and loaded with all of your favorite Mexican flavors, what’s not to love. This is a great weeknight meal that will reward you with some tasty leftovers, which means you don’t need to worry about cooking for the next evening…or two.

As much as I love to spend time in the kitchen fussing over dinner, I’m also always looking for quick and easy dinner ideas. This Mexican Casserole With Ground Beef and Corn Tortillas is one that fits that bill.

It’s a favorite here On The Ranch and it’s a classic layered Mexican Casserole recipe that’s filled with flavor. Quick and easy, family friendly, I hope you give this a try.

And if you have a favorite Mexican Casserole with ground beef and corn tortillas, let me know, I’d love to give it a try.

More Recipes Using Corn Tortillas

And if you’re in the eternal mood for Mexican Recipes, don’t miss my Mexican Southwest Category. And the most popular recipe in that category, Fried Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Layered Mexican Casserole in a 9 x 13 pyrex dish with ground beef and corn tortillas, garnished with tomatoes and cilantro
Print Recipe
4.92 from 56 votes

Mexican Casserole with Ground Beef and Corn Tortillas

Easy and satisfying this Mexican Casserole with Ground Beef is a popular recipe around our house.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Mexican
Cuisine: Mexican
Servings: 16
Calories: 158kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion chopped
  • 1 cup frozen corn thawed. You can use 1 can, drained. I prefer 1 cup frozen corn.
  • 1-15 ounce black beans canned, drained and rinsed
  • 2-3 tablespoons taco seasoning
  • ½ – 1 cup water start with ½ cup. See note below.
  • 12 yellow corn tortillas
  • 2-15 ounce chopped tomatoes canned, drained
  • 8 green chile peppers Hatch, Poblano, or Pueblo, roasted, chopped. Or 8 ounced canned, chopped chiles from the Mexican aisle.
  • 1 cup sour cream
  • 1 cup Pepper Jack Cheese
  • Sliced jalapeno peppers, chopped tomatoes and chopped cilantro for garnish

Instructions

  • In a large fry pan, brown ground beef. When the pink is starting to fade, add onions and cook for about 5 minutes, stirring frequently.
  • Add corn, beans, tomatoes, chiles and taco seasoning and water. Mix well and simmer for 10 minutes. Taste and add more taco seasoning if needed.
  • Spray 9 x 13 baking dish with cooking spray.
  • Place 1 cup of ground beef mixture on the bottom of the pan. Place half of the tortillas on top of the ground beef, overlapping and placing them so they come about ½ inch up the side of the casserole dish.
  • Spoon half of the remaining beef mixture on top of the tortillas and spread the sour cream over the beef. Layer the rest of the corn tortillas and then the rest of the beef mixture. Top with the grated cheese.
  • Place in heated 350 degree F. oven and bake for 25 minutes. Garnish with sliced jalapenos, chopped fresh tomatoes and chopped cilantro. Let stand for 5 minutes and serve.

Video

Notes

  • Important Tip: If the mixture is too watery, this will cause the corn tortillas to become soggy during baking. Different taco seasoning mixes may contain different amounts of corn starch (for the thickening agent) This is why I say start with ½ cup water  and add a little more at a time. You want the mixture a little soupy but not watery.
  • I urge you to use Homemade Taco Seasoning for this. It’s superior in flavor and void of preservatives. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception and adds a wonderful smoky flavor. I hope you take a look at my recipe.
  • If you use this homemade mixture, just use about 3 tablespoons instead of a packet of taco seasoning. It brings a whole new level of earthy depth to this casserole. And you’ll love that bold color and bold flavor.

Nutrition

Calories: 158kcal | Carbohydrates: 14g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 214mg | Fiber: 3g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg

Mexican Casserole with Ground Beef  …It’s what’s for Dinner.

Smoky Oven Brisket Recipe with BBQ Sauce

By 22 Comments

Learn How To Cook A Brisket In The Oven. It’s Easy. This is an oven brisket recipe that’s simple with seasoning yet flavored with perfection. Using Liquid Smoke and cooked low and slow in the oven you won’t miss the barbecue grill or smoker. Finished with BBQ Sauce this is a super easy recipe that’s big on flavor.

And if you’re looking to cook a brisket in the crock pot, take a look at my Coca Cola Brisket recipe. Put your slow cooker to work for this fun, easy and unique with flavor brisket recipe.

sliced Oven brisket served with baked potato and fried cabbage.

How To Cook A Brisket In The Oven

You don't need a smoker, or a secret rub to make a great brisket. With simple pantry spices, a touch of Liquid Smoke to mimic smoke flavor, and a low-and-slow bake, you can get tender, smoky, flavorful brisket right from your oven.

This easy oven brisket starts with a dry rub of celery salt, garlic powder, onion powder, and Liquid Smoke.

Note: Be prepared to start the brisket the day before cooking. After an overnight rest in the fridge will allow the dry rub and liquid smoke flavors to penetrate the meat. It's then brushed with Worcestershire and baked low and slow until it's fall-apart tender.

Inspired by a beloved family recipe from Helen VenJohn and the Bergkamp family cookbook, this method proves you can make incredible brisket, tender every time, no smoker required.

Table of contents

Ingredients to make oven brisket.
  • Brisket. Choose a 5 – 7 pound brisket.
  • Worcestershire Sauce: Tangy, savory, sweet and salty, Worcestershire adds a beautiful layer of flavor to this oven brisket.
  • Liquid Smoke: Liquid smoke is a flavoring agent made by burning wood chips then capturing that flavor in a liquid substance. Liquid smoke has a strong smoky flavor and is used to bring enhance that outdoor smoky to food.
  • Seasonings: Kosher Salt, freshly ground pepper, celery salt, onion powder and garlic powder.
  • Optional: This oven brisket is beautiful in flavor without it, but you can add BBQ Sauce at the end of the cooking time. I always do. Use your favorite brand or make homemade bbq sauce, like this recipe from my Mom’s BBQ Meatballs.

Step by Step Instructions … It’s So Easy

Before Cooking

Seasoning a brisket to bake in the oven.
Adding liquid smoke to a brisket for oven baked brisket.
  1. Step 1: Place the brisket in a roasting pan, fat side down. Sprinkle on the celery salt, onion powder and garlic powder and rub it in a bit.
  2. Step 2: Drizzle on the liquid smoke.
Oven brisket in a roasting pan covered with aluminum foil.
  1. Step 2: Cover the pan tightly with aluminum foil. Refrigerate it for 24 hours before baking.

Cooking Brisket

Bake at 275 degrees for 5 hours. This will allow the internal temperature to reach 190 degrees.

Slicing oven brisket across the grain.
Drizzling bbq sauce on top of oven brisket.
  1. Step 4: Remove the brisket from the roasting pan. Tent the meat and let it rest for 10 – 20 minutes, then slice against the grain.
  2. Step 5: Return the sliced brisket to the roasting pan, and drizzle on the BBQ sauce. I used about one cup of sauce as to not overwhelm the flavor the brisket. Cover again with the aluminum foil and cook for 30 more minutes.

Expert Tip: Larry, over at Big Dude’s, a brisket expert, adds this about oven baked brisket. “Every piece of brisket is different and cooks differently so it’s hard to use a single cooking time and temperature for all of them.  It is also a piece of meat with a very small window of just right and it goes from tough (under cooked) to dry (over cooked) very quickly.  Nearly all pro-brisket cooks monitor the internal temp until it gets to about 195* then use the prob test – when a probe slides in and meets little resistance (like room temperature butter) its done.”  

Tips For Success

  • Don’t be tempted to raise the temperature to rush the cooking time. Your oven brisket will turn out tough. Roasting at a low oven temperature allows the fats to break down slowly, tenderizing the meat during this process.
  • Before seasoning and cooking, find the grain and slice a small corner off the brisket. This will help you find the direction of the grain after it’s cooked = easier slicing decisions.

Brisket Serving Size – How Much Brisket Per Person

Briskets shrink as they cook. Take for instance, a five pound brisket will shrink to about 3 ½ pounds. Plan for ½ pound of uncooked brisket per person. So a five pound brisket will serve 10 people. I like a lot of leftovers, so I usually seek out a 7 pound brisket.

Questions You May Have

How Long Does It Take To Cook Brisket In The Oven?

A 5 – 7 pound brisket, cooked at 270 degrees will take about 5 hours. After the 5 hour cook time, the BBQ sauce is added and it’s back to the oven just long enough to heat the sauce. A probe thermometer should indicate the internal temperature to be 190 degrees.

How Long To Cook A Small Beef Brisket?

If you purchase a 2 – 3 pound brisket, use a digital probe thermometer to monitor the internal temperature. Once you add the sauce, continue to bake until the temperature probe alerts you of the proper temperature.

Resting, Slicing and Serving

Do You Need To Let A Brisket Rest? All meat benefits from a rest after cooking. Once out of the oven, remove it to a cutting board and let it rest, tented with the foil for about 10 – 20 minutes. Then slice, add the bbq sauce and return to oven. Resting allows the meat juices to redistribute. The result is a more tender piece of brisket.

Slice Against The Grain: Very important! Meat cuts like brisket, flank steak, skirt steak or even flap steak have muscle fibers that run in one direction. It’s crucial to cut this type of meat against the grain, meaning across the grain. This will shorten the fibers making it tender to chew. If you don’t follow this rule, you’ll have pieces of meat that are simply impossible to break down with your teeth.

What To Serve With It

I can’t think of a better meal than beef, potatoes and a vegetable. Serve oven brisket with these Garlic Butter Slow Cooker Baked Potatoes. Or a make ahead potato salad like this Old Fashioned Potato Salad.

Any vegetable is a good choice. May I recommend Honey Butter Skillet Corn, Brown Sugar Green Beans with Bacon, or during the Fall months this Rode Kool braised red cabbage recipe.

If you want a more rustic feel meal, serve this oven brisket with these Slow Cooker Cowboy Beans.

Got leftovers? Make simple brisket tacos or BBQ Brisket Pizza.

Make Ahead, Storing Brisket And How To Reheat Brisket

  • Make Ahead: Need to make a brisket in advance? This oven brisket can be made a few days in advance. Cook the brisket, let it cool, then store in the refrigerator still sealed with foil. To reheat, preheat your oven to 300 degrees F. Left the foil and pour about one cup of beef broth over the brisket. Place the pan in the oven and reheat for about 45 minutes or until the internal temperature reaches 165 degrees. Let the meat rest for about 10 minutes before slicing.
  • Storage: Store any leftover brisket, wrapped tightly in the refrigerator. I like to wrap in in parchment paper, followed by a layer of aluminum foil. It will keep in the refrigerator for up to 5 days.
  • Reheat: To reheat, preheat your oven to 300 degrees. Place some slices of brisket in foil and reheat for 15 – 20 minutes. You can place the foil packet of brisket directly on the oven rack, or on a sheet pan. I don’t recommend reheating cooked brisket in the microwave as it will compromise the tender texture.

Oven Brisket Recipe with BBQ Sauce

I hope you give this smoky oven brisket recipe a try. There’s so much hands-off time, this is an easy way to enjoy a brisket without the fuss.

It’s a great recipe for entertaining, so instead of cooking individual steaks, make it easy on yourself and prepare one large cut of beef. It will save you time and it will save you money, without sacrificing flavor.

More Main Course Beef Recipes You Might Like

And don’t miss my category for Beef Recipes. You’ll find lots of steak, burger and meatloaf recipes. Including the most popular on my site for Beef Tagliata. An easy Italian Steak recipe that will win your heart.

Oven brisket served with baked potato and fried cabbage.
Print Recipe
5 from 3 votes

Smoky Oven Brisket Recipe with BBQ Sauce

This is an oven brisket recipe. How to cook a beef brisket low and slow in the oven so that it's oh so tender and oh so delicious. 
Prep Time10 minutes
Cook Time5 hours 15 minutes
Over night Marinade1 day
Total Time1 day 5 hours 25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 14
Calories: 526kcal
Author: Lea Ann Brown

Equipment

  • Roasting pan
  • Digital probe thermometer

Ingredients

  • 5 – 7 pounds beef brisket
  • 3 Tablespoons Liquid smoke
  • 1 Tablespoon Garlic powder Or garlic granules
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Celery salt
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 3 Tablespoons Worcestershire sauce.
  • 1-2 Cups BBQ Sauce

Instructions

  • Place brisket in a roasting pan and sprinkle with garlic powder, onion powder and celery salt. Rub the seasonings into the meat a bit. Drizzle on the Liquid Smoke Cover tightly with aluminum foil and allow to stand in the refrigerator for 24 hours.
  • The next day, preheat oven to 275 degrees and sprinkle with salt, pepper and Worcestershire sauce. Cover and bake 5 hours or until a digital probe thermometer reads 190 degrees. After about 4 hours, I gently left the foil and using a meat thermometer, inserted into the thickest piece of the meat, read the internanal temperature. Then base my finishing time on that reading.
  • Drain the grease and remove the brisket to a cutting board. Let this brisket rest, tented with the foil for 10 minutes. Slice brisket against the grain and coat with BBQ sauce. Return to the roasting pan, cover with the foil and let the brisket cook, warming the bbq sauce. About 15 minutes.

Notes

Expert Tip: Larry, over at Big Dude’s, a brisket expert, adds this about oven baked brisket. “Every piece of brisket is different and cooks differently so it’s hard to use a single cooking time and temperature for all of them.  It is also a piece of meat with a very small window of just right and it goes from tough (under cooked) to dry (over cooked) very quickly.  Nearly all pro-brisket cooks monitor the internal temp until it gets to about 195* then use the prob test – when a probe slides in and meets little resistance (like room temperature butter) its done.”  
Very important! Meat cuts like brisket, flank steak, skirt steak or even flap steak have muscle fibers that run in one direction. It’s crucial to cut this type of meat against the grain, meaning across the grain. This will shorten the fibers making it tender to chew. If you don’t follow this rule, you’ll have pieces of meat that are simply impossible to break down with your teeth.
Don’t be tempted to raise the temperature to rush the cooking time. Your oven brisket will turn out tough. Slow oven roasting allows the fats to break down slowly, tenderizing the meat during this process.
Before seasoning and cooking, find the grain and slice a small corner off the brisket. This will help you find the direction of the grain after it’s cooked = easier slicing decisions.

Nutrition

Calories: 526kcal | Carbohydrates: 10g | Protein: 65g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 193mg | Sodium: 939mg | Potassium: 1114mg | Fiber: 1g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 6mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Oven Brisket …It’s what’s for Dinner.

Colorado Travel: Fall Trip to Estes Park and Rocky Mountain National Park

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Fall is an absolutely spectacular time to visit our Northern Colorado Mountains. Elk Watching is the main attraction. Join us for our latest adventure: Colorado Travel: Fall Trip to Estes Park and Rocky Mountain National Park.

The cowboy sign in Estes Park Colorado

Let’s take a little trip to the hills.

A week ago made our annual Fall trek to Estes Park. In between hiking, picnicking and sightseeing, I usually take about a hundred photos of elk. At this time of year, the elk migrate from high elevations to the meadows of our Rocky Mountains. The males with their harems gather and the rutting rituals begin.

Elk in Estes Park, Colorado Travel Fall in Rocky Mountain National Park

Elk Behavior In The Fall

This year for about 15 minutes, I watched a male slowly and strategically sharpen his antlers…just in case a stray bachelor elk challenged his status with the herd of females.

Elk in Estes park, Colorado Travel, Fall trip to Estes Park and Rocky Mountain National Park

Upon closer observation, he slowly angled the antlers across the trunk of the tree, moving back and forth making sure to sharpen even the smallest point.

Elk Watching Colorado Travel Estes Park Rocky Mountain National Park

In between sharpening his antlers, he’d rub his neck on the trunk to leave his scent. Protecting his territory is serious business.

Yorkshire terrier on picnic Colorado Travel Estes Park Rocky Mountain National Park

Taking Dogs to Rocky Mountain National Park:

Picnics are always on the agenda. This is a photo of Remy settling in nicely in his new adventure. This is our favorite spot to picnic in Rocky Mountain National Park. Endovalley picnic area at the base of old Fall River Road. And a picnic is easy with our favorite Prosciutto Parmesan Arugula Sandwich.

A place to walk your dogs in Rocky Mountain National Park Colorado Travel

Traveling with dogs to Rocky Mountain National Park can be a challenge. For very good reasons, the hiking trails in Rocky Mountain National Park do not allow dogs. It can be a tedious search to find a place to take your dog on a good long walk. And what a better place to find dog friendly trails near Estes Park. One of our favorites is off Bear Creek Road. Just past the Moraine Park Museum you’ll find a pullout on the right. This is a popular spot for fly fishing. Find a spot in the parking lot and then cross the bridge over the river. Dogs are allowed on areas accessed by vehicles. This road leads to private cabins and through a wide open space valley with fabulous views. Even though that open space might tempt you to let your dog run — keep them leashed. And park rules clearly state on a leash no longer than 6 feet. There are lots of opportunistic Coyote packs lurking in this area, Mountain Lions and elk are very common in this grassy valley. Be watchful.

From their website:

Although not allowed on trails, pets are still permitted in Rocky Mountain National Park. According to the park website, pets:

“are allowed only in areas accessed by vehicles, including roadsides, parking areas, picnic areas and campgrounds. They must be kept on a leash no longer than six feet and attended at all times. Pet etiquette dictates always cleaning up after your pet and disposing of waste in trash receptacles.”

Bear Lake Rocky Mountain National Park

A side trip to Bear Lake is one of the high points of the Estes Park side of Rocky Mountain National Park. Very picturesque. It’s an easy hike around the lake, less than a mile. However since they don’t allow dogs on the trail, While Bob walked the dogs around the parking lot, I stayed at the trailhead and did a little bird watching and took advantage of the photo opportunities.

We’ve always stayed at dog friendly Sunnyside Knoll Resort in Estes Park. Rocky Mountain National Park Hotels pretty much don’t exist. But this cabin complex is conveniently located between Estes and Rocky Mountain National Park. It’s right off Fall River Road, but in Cabin 18, you won’t hear any traffic noise at all. And so close to the park.

Annual Trips have Annual Traditions. For our Fall trip to Estes Park, we always take a pot of my Pork Posole. A Southwestern pork stew that is a perfect Fall meal. Just click on the title to see the recipe.

Simple Pork Posole

Easy Pork Posole Recipe

Butternut Squash and Apple Soup, No Dairy Recipe

By 36 Comments

This velvety butternut squash and apple soup is super easy, crazy delicious very healthy. It’s savory, sweet and absolutely divine. Adding apple and apple juice makes this a delightful dinner entree.

Butternut squash and apple soup garnished with sliced apples and chives

Fall is in the air and this butternut squash and apple soup couldn’t be more perfect for crisp weather.

This soup is amazing due to the fact that there isn’t any heavy cream involved. The liquid is chicken broth and apple juice. And with plenty of savory butternut squash, we really enjoyed this incredibly colorful bowl of soup.

It’s an easy soup to make, even for a weeknight meal. That “it’s Tuesday and I’m tired” type of recipe, and it’s elegant enough for entertaining or even for a special dinner.

Using an immersion blender to puree butternut squash soup

The only special equipment needed for this recipe is an immersion blender. Using this handy tool makes pureeing this soup a breeze. If you don’t have one, you can use a blender. Just put the hot soup in a blender in batches, only filling the blender half full each time. Puree in batches.

Be careful with the lid, hold it loosely in place, as if you seal it, the heat might blow it off.

All you need for a side dish is a sliced baguette, or a simple tossed salad.

Non Dairy Butternut Squash Soup with Apple

Butternut Squash Soup With Apple

Butternut Squash and Apple Soup garnished with sliced apples and chives

I hope you give this butternut squash apple soup recipe a try and if you do, please come back and give the recipe a star rating and scroll down and leave a comment about your experience with the recipe.

And if you have a favorite butternut squash soup recipe, let me know, I’d love to give it a try.

More Fall Soup Recipe Ideas

And if you love soup as much as we do, don’t miss my soup category, you’ll find lots of great recipes, including the most popular soup on my site for Anthony Bourdain’s New Mexico Style Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Butternut squash and apple soup garnished with sliced apples and chives
Print Recipe
5 from 1 vote

Butternut Squash Soup With Apple

This velvety butternut squash and apple soup is super easy, crazy delicious very healthy. It's savory, sweet and absolutely divine. Adding apple and apple juice makes this a delightful dinner entree.
Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 8
Calories: 116kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Butter
  • 1 Large onion finely diced
  • 36 ounces Butternut Squash one inch cubes
  • 6 Cups Chicken broth
  • 1 Large apple peeled, cored and diced
  • ½ Cup Apple juice
  • Salt and pepper

Instructions

  • Melt the butter in a large stock pot and then add the onions. Saute the onions until they are soft and translucent. About five minutes.
  • Add the broth, butternut squash, apple and apple juice. Season with salt and pepper to taste. Bring to a boil, then turn to low and simmer for about 30 to 45 minutes, until the squash and apples are completely soft. Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.
  • Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.

Nutrition

Calories: 116kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 677mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13661IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 1mg

Butternut Squash Soup with Apple … It’s what’s for Dinner.

Calico Beans, The Best Pot Of Beans You’ll Ever Tango With

By 15 Comments

Calico Beans. Nourishing, satisfying and the best pot of beans you’ll ever tango with. A great line up of beans, bacon and a perfect combination of sweet and tangy.

Great Baked beans recipe

Planning a late Summer BBQ, you know, the one you’ve been putting off and you’re afraid you’re losing track of warm weather gatherings? This recipe feeds a crowd and is great for a pot luck or back yard BBQ.

The perfect combination of sweet and tangy, bacon is involved and canned beans makes this Calico Bean recipe is easy to make. Perfect in my book. A few years ago, our company, Heritage Title, formed a committee and published a cookbook to sell with the proceeds earmarked for charity.

After hearing several co-workers singing its praises, I’ve wanted to make this pot of beans for a long time. I have no idea what took me so long, it’s a great recipe.

Recipe for Calico Beans

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Your feedback is valuable to me for developing future recipes. And if you have a favorite baked beans recipe, let me know, I'd love to give it a try.

More Bean Side Dish Recipes

And don’t miss our favorite recipe for BBQ Baked Beans On The Grill. A great recipe made smoky with mesquite chips.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

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Great Baked beans recipe
Print Recipe
5 from 4 votes

Calico Beans

Nourishing, satisfying and the best pot of beans I’ve ever tangoed with
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 502kcal
Author: Lea Ann Brown

Ingredients

  • 15 ounce Kidney Beans canned, drained
  • 15 ounce Butter beans canned, drained
  • 15 ounce Lima beans canned, drained
  • 56 ounce Bush's baked beans 2-28 ounce cans, not drained
  • 1 pound bacon cut up
  • 4 small sweet onions
  • 1 cup brown sugar
  • ½ cup Apple Cider Vinegar
  • 1 teaspoon dry mustard
  • ½ teaspoon garlic salt

Instructions

  • Brown bacon. Once cooked, remove to a plate and drain half the grease off.
  • Sautee onion in bacon drippings until soft. Add brown sugar, vinegar, mustard and garlic salt. Simmer 20 minutes.
  • Add all of the beans to the sauce and mix. Mix half the bacon into the beans and crumble the rest on top.
  • Bake uncovered at 325 degrees for 50 minutes.

Nutrition

Calories: 502kcal | Carbohydrates: 71g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 1122mg | Potassium: 975mg | Fiber: 14g | Sugar: 25g | Vitamin A: 88IU | Vitamin C: 17mg | Calcium: 139mg | Iron: 5mg

Calico Beans …It’s what’s for your next Pot Luck.