Thanks, Connie. I just bought black beans. I changed your recipe a little more, hope you don't mind. I used ground turkey instead of the beef. I also had some blue organic corn chips so used those for about half of the casserole bottom. Used a taco sauce packet, a small can of tomatoes with lime and cilantro and a bigger one of Fire Roasted tomatoes with garlic. I wanted some fresh cilantro but our Kroger store didn't have any. I also used low fat Mexican "mix" cheese along with a little real Kraft sharp cheddar. Everything else is the same. I hope it turns out ok, it's in the oven now. I made Alex some chili mac and he was eyeing my casserole. He liked the way it looked up until I put the sour cream on it. Lauren comes home tomorrow so she can help me eat the rest.

Hi Everyone...I ususally just 'take in' and enjoy all the wonderful advice you all give here. I just have to add my 2 cents along with a question to you. I also have a Hamilton Beach Crock Pot (6 qt). I bought it at Walmart and paid about $39, for it. It's wonderful and I use it almost every other week. There is just my husband and I now at home, but I usually make enough of whatever for a couple of meals >> Pot Roast/Pork Roast, etc. I love the fact, that when I set it up, and go about my day, when I come home, it's like 'Someone' Cooked Dinner. So for that part, I love it. NOW, my question. I just purchased a 20 qt Cooks Essential Electric Roaster with timer, from QVC. I haven't used it yet...I'm a little nervous. I'm thinking of using it as an extra oven for the Holidays. Not to do my Turkey in..but for other dishes. Can anyone give me some tips or advice, as to you using it this way? Will I be able to use my own casserole dishes to put in there (on the rack) and do I need to add water? Haven't a clue..the receipe book does not give enough details on this. Thanks so much, and once again >>> I love All your great advice to one another.

This dish, Tacchino Tonnato, is more of a summery dish, but it is simply the best turkey breast I've ever eaten. It's Julia Child's adaptation of the classic roast-veal-in-tuna-sauce, vitello tonnato, in which she substitutes turkey breast for the hard to find and expensive veal roast. (Turkey breast is much cheaper and more tender, and it works very well.) You may wish to save this recipe for next summer. This really is ideal for hot weather, especially for a luncheon for several people. You make the entire recipe a day or two in advance: the day of the luncheon, all you have to do is take the dish out of the fridge and, if desired, decorate it a bit. You can serve this dish with a salad, or make sandwiches with it, or just eat it plain. Delicious. If you don't like capers, leave them out; it'll still taste great. I'm reproducing the recipe exactly as Julia has it, but I would note that when I made it I found that the Dijon mustard tended to overpower the other ingredients; even though she calls for 2 to 3 tablespoons, I'd start with only 1 tablespoon and add a little more if needed. (I know it takes chutzpah to overrule Julia, but there you have it.) While it calls for poached turkey breast (and her directions for poaching a turkey breast follows the sauce recipe) if you just want to try out the sauce, you can 'cheat' and go to the deli and get several slices of precooked turkey breast and use that. (I've done that; works great, although it ends up costing about three times as much as poaching a turkey breast on your own.) She makes the point that you don't serve it as sliced turkey with a sauce on the side; you need to smear each slice with the sauce and let the slices absorb the flavors for a day or two. You can make the sauce in either a blender or a food processor. If you have a food processor, though, the sauce is extremely easy to make. In fact, my Cuisinart has a push-tube with a hole in it that is designed to drip oil at just the right speed for emulsifying with the other ingredients. Don't be intimidated by the recipe--for the most part, you dump everything in the processor and let it do the work. If you can make mayonnaise in the blender or the food processor, you can easily make this recipe. Tacchino Tonnato from Julia Child's The Way to Cook (Cold Sliced turkey breast in tuna and anchovy sauce) For 8 or more servings 1 - 7 oz tin (1 cup) tuna packed in water, drained 1 - 2oz tin of flat fillets of anchovies packed in olive oil, drained One-fourth cup capers, squeezed dry The grated peel of one half lemon 2 to 3 tbsp Dijon-type prepared mustard (you may wish to start with just one and add more if needed) 1 large clove of garlic, pureed, then mashed to a very fine paste with one-fourth tsp salt 4 egg yolks 1 to 1 1/2 cups or more virgin olive oil Drops of lemon juice Salt and freshly ground white pepper One 6-pound poached turkey breast (recipe follows this one) or 16 to 20 generous but thin slices of cooked turkey breast Decorations: 1/3 cup capers, drained; coarsely chopped parsley; lemon wedges The sauce. Puree the tuna, anchovies, capers, lemon peel, mustard and garlic paste in the machine, then add the egg yolks and puree several seconds, until the mixture has thickened. Finally, with the motor running, start adding the oil in a very thin stream of droplets, and continue without pause until three-fourths of a cup of oil has gone in and the sauce has thickened into a heavy cream. It will not be as thick as mayonnaise, but should hold itself in creamy suspension. Process in one-half cup more of oil, depending on how thick a sauce you wish to have. Season carefully to taste with lemon juice, salt and pepper; the sauce should have character, but should not be too strong in taste or it will kill off the turkey. Slicing the turkey. If you are using a poached turkey breast, discard the skin. Carefully remove in one piece the whole side of each breast from the carcass. Cut the meat at a slant crosswise (across the grain) into elegant slices less than 1/8 inch thick. Assembling. Spoon a layer of sauce in the bottom of a serving platter, and arrange the turkey on top, spreading each slice with a coating of sauce. Cover with plastic wrap and refrigerate for 24 to 48 hours before serving. Serving. Let the platter sit at room temperature for 20 minutes to take off the chill. Meanwhile sprinkle on the capers and parsley, and decorate with lemon wedges. Poached Turkey Breast Set up a 6-pound bone-in breast of turkey breast up in a kettle just large enough to hold it comfortably, surround it with 1 cup each of chopped carrots, onions and celery, and a large herb bouquet. Pour in 2 cups of chicken broth, 1 cup of dry white French vermouth or dry white wine, and enough water to cover the breast by 1/2 inch. Bring to the simmer on top of the stove; skim off the gray scum, which will continue to rise for several minutes. Salt lightly, then cover the pot loosely and maintain at the bare simmer for 2 to 2 1/2 hours, adding a little boiling water if the liquid evaporates to expose the turkey. It's done when a meat thermometer, pushed in to the thickest part of the meat near the shoulder (but not touching bone) reads 162 to 165 F. Let the turkey cool in its broth for at least 30 minutes. Refrigerate uncovered; when chilled, remove the turkey to a covered container.

I think the no-peek casserole was invented by Rival. I remember seeing it in a recipe book specifically for their Crock Pot. So, yes, it would be good that way. This is Rival's original recipe. No Peek Beef Casserole 2 lb Stew beef, cut into 1-inch pieces 1 1-3/8-ounce envelope dry onion soup mix 1/2 c. red wine 1 10 1/2-ounce can cream of mushroom soup 1 4-ounce can whole mushrooms Combine all ingredients in CROCK-POT. Stir together well Cover and cook on Low 8 to 12 hours. Serve over noodles or rice. (High: 3 to 4 hours). Serves 4. This recipe may be doubled. From Rival Crock-pot cook book, date unknown