The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.
Published: Sunday, December 1, 2013, 12:01 a.m.

Need a quick family meal? Try 'Come Home to Supper'

  • Christy Jordan's "Come Home to Supper" has 200 quick, family-friendly and budget-conscious recipes.

    Akron Beacon Journal

    Christy Jordan's "Come Home to Supper" has 200 quick, family-friendly and budget-conscious recipes.

Christy Jordan has written the cookbook for anyone who has ever asked, "What's for supper?"
A busy mom who founded the website Christy Jordan's Southern Plate,, Jordan wanted to give families the tools to encourage them to eat dinner together every night.
Her new cookbook, "Come Home to Supper"($16.95, softcover), reflects Jordan's philosophy that "if you really want to make the world a better place, end the day by coming home to supper."
The book is filled with more than 200 quick recipes that are family-friendly, budget-conscious and easy to make, like this taco casserole.
Taco casserole
  • 1/4 cup butter (1/2 stick)
  • 1/2 cup milk
  • 1 packet (1.25 ounces) taco seasoning mix
  • 2 cups instant mashed potato flakes
  • 1 pound ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 can (15 ounces) refried beans
  • 1/2 cup barbecue sauce
Favorite taco toppings, such as shredded cheddar cheese, shredded lettuce, chopped fresh tomatoes, diced onions or sour cream
Preheat the oven to 350 degrees.
Melt the butter in a small saucepan over medium heat. Add the milk and 2 tablespoons of the taco seasoning. Remove from the heat and stir in the mashed potato flakes. Press the mixture into the bottom and slightly up the sides of an ungreased, 10-inch ovenproof pie plate.
Heat a large skillet over medium heat. Add the ground beef, sprinkle it with the salt and pepper, and cook, using a wooden spoon to break it into small, crumbled pieces, until fully browned, about 10 minutes. Carefully drain off and discard the grease. Add the refried beans, barbecue sauce, 1/4 cup water, and the remaining taco seasoning to the skillet and cook, stirring until the mixture is bubbly, 10 minutes.
Turn the beef mixture out into the prepared crust. Bake, uncovered, until the casserole is bubbly, 30 to 35 minutes.
Cut the casserole into wedges and serve with whatever taco toppings you enjoy.
Makes 4 servings.
Note: Recipe is easily doubled to be made in a 9-by-13-inch pan.
"Come Home to Supper" by Christy Jordan

Story tags » BooksCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.