Easy Mexican Pile-Up Recipe: A Quick Family Dinner from My Mama’s Kitchen

So… Am I Bringing Back Recipes?

Kind of! 😄

Lately, I’ve been back to blogging and it’s been so fun. A few of you have asked if I’m going to start sharing meal plans and recipes again. The honest answer?

No to the meal plans—because it turns out, I actually don’t enjoy cooking that much. Who knew?

BUT… I do love it when I stumble upon a recipe that’s quick, easy, and crowd-pleasing. And when that happens, I believe in the sacred rule: sharing is caring. 💛

My mama, Irene, was an excellent cook. Some of her dishes are more involved than others, but this one is a go-to because it’s simple, hearty, kind of healthy, and perfect for busy school nights when you just don’t have it in you to whip up anything fancy.

Irene’s Mexican Pile-Up

Ingredients:

• 1 lb ground beef

• 1 can pinto beans (undrained)

• ½ onion, chopped

• Garlic salt, pepper, and chili powder to taste

Toppings (build your bowl your way):

• Shredded lettuce

• Cherry tomatoes, halved

• Avocado, chopped

• Shredded cheese

• Crushed tortilla chips

• Picante sauce

• Sour cream

• Diced jalapeños

How to Make It:

1. Sauté the chopped onion until soft.

2. Add ground beef and cook until browned.

3. Season with garlic salt, pepper, and chili powder to taste.

4. Stir in the undrained pinto beans.

5. Let simmer for 30 minutes to an hour to let the flavors marry.

How to Build Your Bowl:

• Start with shredded lettuce.

• Add a generous scoop of the meat and bean mixture.

• Layer on your favorite toppings: tomatoes, avocado, chips, cheese, jalapeños, sour cream, and picante sauce.

Done and Delicious!

So easy, so satisfying—and so full of flavor. This is one of those throw-it-together dinners that never disappoints. Whether you’re cooking for a crowd or just want something easy on a Monday night, this one hits the spot.

Let me know if you try it—and if you have a favorite family “pile-up” version, I’d love to hear about it!

Bon appétit, friends! 🧡

Irene's Banana Pudding

So day 389,900,987, or what felt like, of shelter in place happened to me on Sunday. I hit rock bottom and the kitchen floor bad. I lost my cookies for a polite way to put it. I was angry, I was sad, I was frustrated, I felt alone, even though I have 4 boys around me, and I lost it. It was pretty ugly! I remember looking at Trey and with tears rolling down my face I said, “I just miss my mom so bad.” So what did I do to cope? I pulled out that recipe box of hers I found cleaning out with Covid and I made her banana pudding. It is actually quite famous! True story! My old World Geography/Golf Coach STILL talks about it!!!! So I channeled my mom and thought of Coach Steward and I made pudding! The BEST DAMN BANANA PUDDING EVER! And today I will share my moms recipe with you and with you Coach Stewart!!!!

IRENE’S BANANA PUDDING

Ingredients:

8 ounces cream cheese

1 can eagle brand milk in a can

1 large vanilla instant pudding

3 cups of whole milk

1 large cool whip

Vanilla Wafers and Bananas…..I used 7!

PREP:

Blend cream cheese and eagle brand milk. Add pudding and 3 cups of whole milk. Fold in cool whip. Layer your pan with vanilla wafers, bananas, pudding, repeat as needed.

Chill and enjoy!

Bon Appetit!

Amy

Irene's Vanilla Butter Nut Pound Cake

During this shelter in place I discovered a treasure. I discovered my mom’s recipe box while cleaning out a cabinet in my kitchen! What a gift! And it came at just the right time!!!!! AND now you all will benefit too! Because let me tell you, my mom, the Red Head, was quite the cook! Matter of fact, my mom’s cooking MIGHT be one reason why Trey fell in love with me. I guess he thought it was a gene! Ha! Who knows, but I do know he LOVED my Mama’s cooking!

So I have decided to start trying out her recipes and sharing the ones me and my family love with you all! And if you are reading this and you knew my mom and you remember something of hers, please comment below and I will try to find the recipe and make it happen!

I have to disclose one thing though, some recipes, I feel like she MIGHT have left one ingredient out, JUST to make sure no one made it better than her, (this might be a sign of where my competitive spirit comes from) because, I swear some of the recipes just don’t taste the same. Maybe it is because my mom just had that touch, but I have a feeling she left out secret ingredients on purpose.

Today I want to share a pound cake recipe of hers. This pound cake is so good, but take my word on this. NO SUBSTITUTIONS! ESPECIALLY with the vanilla flavoring! It is just not the same. Matter of fact, I tried it and fed it to my sister and she literally said, “Aim, this is awful!” No lie! So I made it again, with the correct flavoring, which I ordered on Amazon, and it was DELICIOUS!!!!! So make sure you get the right flavoring! And vanilla ice cream or whip cream on top is to die for!!!!!!!

Irene’s Vanilla-Butter Nut Pound Cake

Ingredients:

3 cups sugar

1/3 cup crisco

3 cups flour

1 small can of pet milk (if not a full cup add water to make a full cup)

2 sticks of margarine

5 large eggs

1/4 tsp salt

2 tablespoons vanilla-butternut flavoring

Prep:

Cream your butter, shortening, sugar, salt. Add your eggs one at a time. Add flour and milk alternately ending with flour. Fold in flavoring by hand. Bake In a greased bundt pan for one hour and 45 minutes at 325. START in a COLD oven. DO NOT open the door while baking. Remove from the oven pan immediately.

Remember: DO NOT START BAKING IN A PREHEATED OVEN

Serve with berries and cream or Ice cream or enjoy with your morning cup of joe!

Bon Appetit!

Amy

LorAnn Super Strength Vanilla Butternut Flavor, 4 ounce bottle

LorAnn Oils

Buy on Amazon