Jessica's Joyful Kitchen

  Prep Time: 20 minutes Cook Time: 35–40 minutes Total Time: 1 hour Servings: 8 Category: Main Dish Notes After Making Add Ingredients Filling 1 pound ground beef or 1 pound cooked shredded chicken ½ onion, chopped 3 cloves garlic, minced 1 (4-ounce) can diced green chiles 1 (10-ounce) can green enchilada sauce ½ teaspoon salt 1½ teaspoons ground cumin 1½ teaspoons chili powder 2 cups shredded cheddar, Monterey Jack, or Mexican cheese blend, divided Cornbread Topping 1 cup all-purpose flour (120 g) 1 cup yellow cornmeal (156 g) 2 tablespoons granulated sugar (25 g) 1 teaspoon salt 1 tablespoon baking powder ¼ teaspoon baking soda 1 large egg ¼ cup sour cream or Greek yogurt  ¼ cup neutral oil or melted butter 1 cup buttermilk or milk (did 1/2 of each) Optional Toppings Sour cream Diced avocado or guacamole Chopped cilantro Green onions Instructions Prepare the Filling Preheat the oven to 375°F. Lightly ...

16 oz bag of coleslaw mix  ½ cup mayonnaise  2 Tablespoons cider vinegar  2 Tablespoons sugar  2 Tablespoons Dijon mustard  1/2 teaspoon celery seed, optional  Place coleslaw in a large bowl. In a separate small bowl, whisk mayonnaise, vinegar, sugar, and mustard, celery seed (if using). Pour dressing over slaw and stir until combined. Serve after 30 minutes for a crunchier slaw or refrigerate for 2-3 hours for a more tender version. 

Prep Time: 15 minutes Cook Time: 45–60 minutes Total Time: 1 hour 15 minutes Servings: 12 Category: Side Dish ⸻ Notes After Making Make 1/2 the recipe  ⸻ Ingredients 2 (28-ounce) cans Bush’s Original Baked Beans, drained 6 slices bacon ½ onion, chopped ¼ teaspoon salt ¼ teaspoon black pepper ½ cup Sweet Baby Ray’s Barbecue Sauce Optional: 1 squirt yellow mustard Optional: ¼ teaspoon garlic powder Optional: ½ teaspoon chili powder 1-2 Tablespoons brown sugar, if needed ⸻ Instructions Preheat oven to 300°F. Place the drained baked beans into an 8×8-inch baking dish. Cook the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate, reserving the bacon grease in the skillet. Once cooled, crumble the bacon over the beans. Add the chopped onion to the reserved bacon grease. Season with the salt and black pepper and cook until softened and lightly golden, about 5–7 minutes. Add the cooked onions to the baking dish along with the barbec...

  2 lbs frozen boneless skinless chicken breasts or tenderloins 1 jar (24 ounces) red salsa 1 can (14 ounces)  refried beans 1 can (4 ounces) green chilies  Kosher salt, as desired 3 Tbsp Penzey’s taco seasoning or 1 store pkt 1/4 bag  tortilla chips, divided 1 bag  Mexican cheese blend, divided Optional toppings: • guacamole: 1 avocado, (eye ball) 1/4 tsp each cumin, coriander, garlic powder, 1/8 tsp salt & 2 Tbsp lime juice • sour cream Place frozen chicken and salsa in the pot. Close lid and  cook 8 mins high pressure. Make sure the pressure release valve is in the seal position. When cooking is complete, quick release pressure. Roughly shred the chicken in the pot. Add the refried beans, chilies, salt, and taco seasoning and stir well to incorporate. (Can let mixture stay on warm at this point until ready to eat meal if made ahead.) Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat wi...