Tag Archives: cheese

Ground Beef Enchiladas

Posted on by

groundbeefencihladas

I had a little over a pound of ground beef in my freezer… and stuck. What do I make??? BEEF ENCHILADAS!!!! Of Course!! 🙂 And, my husband will always be excited about anything mexican themed at all.  They were scrumptious, and had a little bit of heat… and if you like spice, you can dial up the heat easily!! (I’m a bit of a wimp in that department!!)

I was out of cans of enchilada sauce, but I DID have one 6 oz. can of  organic tomato paste. So… I MADE red enchilada sauce. I made mine mild, in order to dial up the spice, you just add more of the spiciness… cayenne, chili powder etc.

Red Enchilada Sauce:

1 can tomato paste 6 oz.
6 oz (fill that can with chicken broth) of low sodium chicken broth (up to 1 cup)
2 TB canola oil
1/4 cup water
2 TB chili powder (add more for addtl. spice)
1/2 tsp cumin
1/4 tsp onion powder
sprinkle of cayenne powder (more for extra spice)

Stir together and set aside

Should look like this:

DSC_0177

Enchilada Indredients:

1 pack of 8-10 flour tortillas
1.5 lbs lean grass fed ground beef (my personal fav.)
1 can organic black beans (I use Trader Joes)
1/4 cup Salsa Verde (I LOVE Trader Joes version of this too!!)
1 cup Organic frozen super sweet corn
1/2 cup water
1/2 packet taco seasoning (or 2 TB homemade taco seasoning: http://www.abigmouthful.com/homemade-taco-seasoning-and-turkey-tacos/)
1/2 (or a bit more) of the enchilada sauce that you made
salt and pepper to taste

 

Fill each tortilla with about 1/8 to 1/4 cup of filling. Enough that when you roll it up, it’s not spilling out. Fill and roll and put seam side down into a 8X8 pan that’s been prepared with cooking spray.  Repeat until all filling has been used. This recipe should use approximately up to 10 tortillas. You may need a 9X13 pan if it doesn’t fit into the 8X8 pan.  I only made 4 because I ran out of tortillas. Then, top with the remaining red sauce, and a bit of the salsa verde, and top that with cheese. Cover with foil, and bake at 350 degrees for 25 minutes. Remove and ENJOY!!!!!!! I served this with chips and guacamole and some salsa verde. Filling, and delicious.

DSC_0180DSC_0181DSC_0182DSC_0183DSC_0185

 

 

Easy and Quick Big Group Breakfast!!!

Posted on by

DSC_0154 DSC_0155

Scrambled Egg Croissant Sandwiches

Ingredients:

1 dozen eggs
1/2 to 3/4 bag of Jimmy Dean sausage crumbles
6 slices bacon (I used pre-cooked TJ nitrite&nitrate free bacon)
2 TB milk (I used unsweetened organic coconut milk… you could use organic 1/2&1/2)
1/2 bag of shredded cheddar cheese
salt and pepper to taste
20 croissants

 

Scramble eggs w/the milk until 1/2 way cooked. Add sausage and cooked bacon (microwave bacon until crispy) and add salt and pepper as desired. ( I don’t add too much salt because of the cheese, bacon and sausage. Scramble until cooked through. Put into 9×13 pan to serve and top with shredded cheese to desired amount. Then, cut the bakery (or pillsbury) croissants in half and make a breakfast sandwich. Easy, and enough to feed many!!!

Mini Pepper “Nachos”

Posted on by

Image

These mini-pepper nachos are probably now one of my favorite either “snacks” or light and easy dinners. I followed the recipe exactly, so I cannot claim it as my own… and the picture was taken on my husbands cell phone late at night with bad lighting… 🙂

BUT… this is one I HIGHLY recommend. The only difference is that we use PLAIN Organic Greek Yogurt instead of Sour Cream.

http://www.closetcooking.com/2013/10/mini-pepper-nachos-with-corn-black.html

Â