#MEwx warm, clear and a Fiesta Taco Casserole

Good morning Augusta

This morning the fog has burned off, the clouds are giving way to generally sunny skies this afternoon. High 68°F. Winds NW at 5 to 10 mph.

Tonight we’ll have clear to partly cloudy skies with a low of 44°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 50.4°F, the humidity is 98%, and the outdoor temp is 50.9°F.

The wind direction is West between 5.1 MPH and 7.4 MPH.

The Relative pressure is 29.93, the Absolute pressure is 29.72 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:34 a.m. Sunset is 6:23 p.m., Moonrise is 9:16 p.m., Moonset is 11:08 a.m. and the moon phase is Waning Gibbous being 80% illuminated.

We received 0.02 inches of rain here so far, and it isn’t done yet.

Make this and get the kids. They’ll love it.

FIESTA TACO CASSEROLE

4 servings

Prep: 15 Min Bake: 30 Min

2 cups coarsely broken tortilla chips

½ recipe (41/3 cups) Kid-Pleasin' Chili, thawed if frozen

½ cup sour cream

4 medium green onions, sliced (¼ cup)

1 medium tomato, chopped (¾ cup)

1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

Additional tortilla chips, if desired

Heat oven to 350°. Place broken tortilla chips in ungreased 2-quart casserole. Top with chili. Dollop with sour cream; spread evenly. Sprinkle with onions, tomato and cheese.  Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole.

Substitution: Looking for a different cheese to try?  Shredded Mexican cheese blend can be used instead of Cheddar or Monterey Jack cheese.

Serve with bowls of guacamole, sliced green onions, chopped lettuce and your family’s favorite salsa. Wedges of corn bread would be a great addition to this easy Mexican meal.