Enchilda Casser-ole! (My Version) and Freezing Herbs Tips

I love this recipe. The original recipe is listed on Taste of Home, but I have modified it mostly because I hate following directions and also because I did not have sour cream. It is very adaptable to ingredients you have on hand. So far I have tried it with sour cream andwithout, using gluten free tortillas and also corn tortillas - basically my goal is to try to use the ingredients we have on hand to eliminate the need to spend more money on additional ingredients. The reason its such a favorite now is how easy it is to put the dish together; instead of having to roll up each tortilla, its just a matter of layering. Oh and the best part....it is amazingly good.

1 pkg ground beef (about 1 lb)
1 large onion, chopped
1 jar salsa
1 Can Black beans, rinsed and drained (or 2 cups of precooked, frozen beans)
1/2 packet taco seasoning
Sprinkle of garlic seasoning
10-12 corn tortilla's (small)
1 jar enchilada sauce, or premade red chili sauce (made with red chili's, garlic, onions)
1 16 oz pkg mexican blend cheese
1/4 cup of fresh cilantro (or 1 frozen cilantro cube*)

Preheat oven 400*. Prepare 9 * 13 casserole dish by spraying bottom with cooking spray.

Brown ground beef; drain. Add onion and cook until opaque. Add salsa, cilantro, taco seasonings, garlic seasoning, black beans and half of the enchilada sauce. Cook a few minutes. Place one layer of tortillas on the bottom of casserolle dish. Top layer with 1/3 of meat mixture. Sprinkle with a hand full of cheese. Add another layer of tortillas, meat mixture, and cheese and repeat - last layer should be tortillas. Pour remaining enchilada sauce on the tortillas and spread to cover the top of the tortillas. Sprinkle with remaining cheese. Cover with foil; bake for 20 minutes. Remove foil and cook 10 more minutes.


*To freeze cilantro:
Finely chop fresh cilantro. Place into mini muffin tins or ice cube trays. Fill each cup with water. Place in freezer. Once frozen, pop cubes out and place into a freezer bag. Throw these into soups, casseroles, taco meat, etc.

It is wonderful to have on hand and saves a ton of money because you are not throwing away leftover cilantro. You can also do this with other herbs - basil, oregano, thyme, etc

You can also freeze chives. Chop the chives and place into snack bags, label and freeze.

This recipe is linked to Tasty Tuesdays hosted on Blessed With Grace. Check out her post to see more fabulous recipes.

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