Recipe Remake: Enchilada Stuffed Shells

We eat a lot of Mexican dishes. I love how versatile a few basic ingredients can be. I made a version of these back in 2010. I haven't made them since and decided to revive the recipe. I made a few tweaks to incorporate cilantro, tomatoes, and green chiles. Like the first time around, they were a huge at my house.

Enchilada Stuffed Shells

Box of large shells
1.5–2 pounds of ground beef (or ground turkey)
1 can Rotel (tomatoes with green chiles) (drained)

1 can corn (drained)

1 can black beans (drained and rinsed)

1/4 cup cilantro (chopped finely)
1 package taco seasoning
1/2 cup water
2 cans red (or green) enchilada sauce 
1/2 cup sharp cheddar cheese, shredded
Salsa and sour cream (or plain Greek yogurt), optional for topping

Preheat oven to 350 degrees, and spray baking dishes with nonstick cooking spray.
Boil shells according to directions on package. Drain, rinse with cold water, and set aside.
Brown ground beef. Drain beef and return to pan. 
Add Rotel, corn, black beans, taco seasoning, 1/2 cup water, and half of the cilantro.
Cook 3 to 5 minutes and remove from heat.
Spoon mixture into shells and place in pan.
Top shells with enchilada sauce and cheddar cheese.
Bake about 20 minutes until cheese is melted.
Serve with cilantro, salsa, and sour cream.

Beer Turkey & Sausage Chili

Even though it's supposed to be spring, it doesn't feel like it in the Northeast. It's cold! The sun has been shining, but it's been so windy and cold. To warm us up, I decided to make chili. I didn't have ground beef, but I did have sausage and turkey. The sausage made it rich, while the turkey mellowed its richness. I also added a leftover beer we had in the fridge from the previous night. It was a Saranac Legacy IPA, and it lended a hoppy aroma to the chili. It was the perfect way to warm up on a chilly spring day.

Beer Turkey & Sausage Chili
adapted from Hanover

1/2 pound sausage (casings removed)

1 pound ground turkey

1 green bell pepper (seeded and chopped)

1 bottle (12 oz.) beer (I used an IPA, but a lager, porter, or stout would also work.)

1 large can (40 oz.) light red kidney beans (drained and rinsed)

1 large can (29 oz.) tomato sauce

1 small can (15 oz.) fire-roasted tomatoes

1 small can (15 oz.) diced tomatoes with chipotle peppers 

1 small can (15 oz.) black beans (drained and rinsed)

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

shredded cheese, sour cream, and tortilla strips for garnish (optional).

Brown sausage in a large skillet, drain fat, and add to a crock pot. Brown turkey in sausage drippings, drain, and add to crock pot. Add beer, pepper, tomatoes, beans, spices, and sauce, and mix well. Cover and cook on low for 6 to 7 hours. Serve with shredded cheese, sour cream, and tortilla strips, if desired.

Beer-Simmered Beef Roast

My husband and I love beer. Not just any old domestic, however, but specialty, craft beers. We especially enjoy local beers and have been blessed with a handful of small craft breweries in our area. One of our favorites is Nimble Hill Brewing Company, which offers tastings at its wine/beer tasting room in Tunkhannock. Did I mention they started as a winery? They have great wine as well. If you're ever in the area, you should check them out! 

We always bring home a growler when we visit the tasting room (in addition to a few bottles of wine). Growlers of beer only are fresh for several hours. I've been told they can last longer, but I have yet to find one that lasts more than a day. This time, we took home a growlette (a half-sized growler) of their lager (Flinke Hugel) and their porter (Midnight Fuggle). If you mix them, you get black and tan (Midnight Flinke). Their porter is my favorite. It's smooth with hints of coffee and chocolate. It's the best porter I have tasted.We were unable to finish our growlettes this particular day, so instead of dumping the almost-flat beer down the drain (I know it's a sin to waste beer!), we used it to make beer-simmered beef roast. Along with the beer, I added onion soup mix, garlic, black pepper, and mushrooms. The results were heavenly. The beer complemented the other flavors to yield a perfectly tender roast with a slight beer flavor.

Beer-Simmered Beef Roast

4-pound beef roast (any cut)
1 package dry onion soup mix
1.5 cups dark beer such as a lager, stout, or porter (I used Nimble Hill Midnight Flinke, a black and tan.)
1 teaspoon ground black pepper
1–2 tablespoons minced garlic
1 cup mushrooms (chopped)

Sear beef roast on all sides.
Whisk together onion soup mix, beer, pepper, and garlic.
Transfer roast to a slow cooker and dump beer mixture over roast.
Cook on low for 6 to 8 hours.
Add mushrooms during the last 2 hours of cook time.
Optional: Strain the beef drippings to make gravy.

French Dip Sandwiches

I love Pinterest, but I am weary when it comes to recipes from the site. I've had a few flops along the way. Sure, I pin a ton of recipes that I want to try, but I usually read the comments and reviews before I give them a whirl. Boy was I happy that I gave this one a try. I was hesitant because of how salty dry onion soup mix could be, but everything turned out great! The roast beef for these French dip sandwiches was tender and succulent while the au jus was beefy and not too salty. 

French Dip Sandwiches
Source: Fat Girl Trapped in a Skinny Body via Pinterest

4 pounds boneless beef chuck roast (or sirloin roast, tri tip, brisket, rump roast, etc.)

2 envelopes dry onion soup mix
3 cups beef stock
1 teaspoon black pepper
1/2 teaspoon garlic powder
10–12 rolls
5–6 slices provolone cheese (optional)

Whisk together onion soup mix, beef stock, and pepper. Pour a little of the liquid on the bottom of the slow cooker and place the roast on top. Pour the rest of the mixture on top of roast.

Cook on low for 6–8 hours or until meat is tender.

Remove meat from slow cooker and shred with two forks on a cutting board. Strain the liquid left in the slow cooker with a fine mesh strainer and discard any chunks. Add about 1/2 cup of the liquid to the shredded beef to keep it moist and reserve the rest.

Preheat broiler. Place shredded beef on rolls and top with 1/2 slice Provolone cheese. Place in broiler until cheese is melted and buns are toasted. Serve with au jus on side for dipping.

Cheese Steak Sloppy Joes

After I saw this recipe on Pinterest, I knew I had to make it right away. And then I made it again and again. It fast became one of our favorite, go-to dinners. Don't be fooled by this recipe. It looks very simple and unassuming, however, I was blown away at how much these tasted like a real cheese steak, minus all the grease. Don't get my wrong, I love cheese steaks, but these are a nice alternative. If you're looking for an easy, flavorful dinner, then this recipe is for you.

Cheese Steak Sloppy Joes

Source: adapted from Rachael Ray

1 pound ground beef
1 medium green bell pepper (chopped)

1/4 cup steak sauce 
1/2 cup cup beef broth

3 tablespoons worcestershire sauce
salt and pepper (to taste)

4 to 5 slices provolone cheese

Brown ground beef in a cast iron skillet with the green pepper.

Drain well and return meat to the skillet and add steak sauce, beef broth, worcestershire sauce, salt, and pepper. 

Simmer over a medium-high heat for about 10 minutes until the liquid is absorbed.

Layer the provolone cheese on top of the meat mixture and either cover with a lid, place under broiler, or in a hot oven to melt the cheese. Serve on hardy rolls.

Enchilada Stack

I had planned to make enchiladas for dinner, but the corn tortillas weren't having it. Each time I filled and rolled one, it split in half. I tried rolling the tortillas when they were cold and warmed in the microwave, but I had no luck. I cut my losses and went back to the drawing board. I decided to just make a deconstructed enchilada instead. It was kinda like enchilada lasagna or an enchilada stack. I didn't have high hopes for this dinner, but boy was I surprised. It was delicious! I loved the flavor of the slightly sweet corn tortillas with the spicy meat and bean mixture and mild green enchilada sauce. I just love it when a dinner fail turns into a winner!

Enchilada Stack

1.5 pounds ground beef (or turkey)
1 can corn (drained)
1 can black beans (drained and rinsed)
1 (4 oz.) can green chiles (undrained)
4 tablespoons taco seasoning
1/2 cup water
18 small corn tortillas
1.5–2 cans green (or red) enchilada sauce (or 2 cups homemade)
1 cup shredded cheddar cheese

Brown the ground beef (or turkey) and drain. Add corn, black beans, green chiles, taco seasoning, and water and mix well. Heat mixture until thoroughly heated and set aside.

Spray a 9 x 13 pan with nonstick cooking spray and layer six tortillas on the bottom on the pan, overlapping the tortillas.

Cover tortillas with one-half of the meat mixture, and drizzle 1/2 can of enchilada sauce on top. Sprinkle with 1/3 cup cheese, and cover with six more tortillas. Repeat with meat mixture, 1/2 can enchilada sauce, 1/3 cup cheese, and remaining six tortillas.

Pour the remaining enchilada sauce on top and sprinkle with remaining shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until top is nice and crispy.

Garnish with salsa, hot sauce, sour cream, and cilantro (if desired).

Pastie

If you're from an old mining community like me, you most likely know what a pastie is. If not, I'll give you a brief history. This savory pastry is said to have originated from Cornwall, United Kingdom.
It was a popular lunch item among miners because the filling of meat and potatoes was enclosed in a pastry that enabled miners to eat it with one hand and discard the part they held with their dirty hand. Although I live no where near the United Kingdom, pasties are popular in my community. Here in Pennsylvania, we are known for mining anthracite coal. While the coal industry isn't what it used to be, you can still get a pastie at any of the area churches' annual pastie sales.

Growing up, I disliked pasties. Most of the ones I had were dry and full of large, crunchy onions. I was reminded of pasties a few weeks ago in pastry class. We made up the dough and made a batch of the savory pastries. They were easy to make and after one bite, I was hooked. It was not the dry pastie I remembered from childhood. It was flavorful and delicious. It was so good that I whipped up a bunch at home. If you're looking for a portable (and satisfying) meal, try a pastie. 

Pastie
Source: adapted from pastry class

Ingredients:
2 pie crusts (homemade or store bought)
1 and 1/2 pounds ground beef
2 - 3 potatoes
1/2 white onion (I omitted since I hate onions.)
1 - 2 teaspoons minced garlic
salt, pepper, and garlic powder
1 egg
2 - 3 tablespoons water

Directions:
Preheat oven to 400 degrees.

Make pie crust and roll out to 1/4-inch thick. (Or open pie crust if using store bought.) Cut crusts into 4 half-circles.

Boil potatoes about 8 - 10 minutes, until slightly soft, but still firm. Drain, peel, and chop potatoes. Add potatoes to a bowl with ground beef, onion (if using), garlic, salt, and pepper.

Mix carefully with hands and form into 4 balls. Place each ball on one half of each of the half-circles of crust. Fold over sides to cover meat and crimp edges. Poke a few holes in the top to release steam.

Beat together egg and water. Brush top of pasties with egg wash. Place on a lightly greased cookie sheet and bake for 30 minutes. 

Lazy Day Piggies

This recipe came from my mom. I'm not going to lie, cooking is not one of my mom's strong suits. Let's just say I'm for the most part a self-taught cook. Mom makes a handful of dishes that I can honestly say I love and this is one of them. I never liked piggies growing up. I recently discovered that I am very fond of cabbage. For those of you not from northeastern PA, a piggie, which is sometimes called a pig in a blanket or a cabbage roll, is ground beef and rice wrapped in cabbage and baked in tomato sauce. This recipe throws all the components together in a casserole dish and is baked. It's an easy recipe that is warm and comforting on a cool, fall day. It's also a crowd-pleaser and disappears at family functions.

Lazy Day Piggies

Ingredients:
1 head of cabbage
1 and 1/2 pounds ground beef
1 cup cooked white rice
2 jars sauce 
1 teaspoon minced garlic
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
salt & pepper, to taste

Directions:
Preheat oven to 325 degrees.

Brown ground beef with minced garlic and Italian seasoning. Drain most of the grease, leaving about 2 tablespoons and transfer to a large bowl.

Roughly chop cabbage and add to ground beef. Add rice and sauce. Stir until combined. Season with garlic powder, salt, and pepper. Pour into a lightly greased casserole dish.

Bake 1 and 1/2 - 2 hours. Serve with a salad and bread.

Creamy Taco Mac

As soon as I saw this pasta dish, I immediately made it—and it didn't disappoint. It's so versatile. You can use any pasta you want and add anything you like to it. I added a can of black beans and red pepper flakes to pump up the spiciness factor. I think it would also be great with a red bell pepper, corn, and green chilies. This was so easy to make and took under 30 minutes. This is a perfect weeknight meal. Simple and tasty.

Creamy Taco Mac

Source: adapted from Delish as seen on Annie's Eats

Ingredients:
1 and 1/2 pounds ground beef
12 oz. pasta (I used rotini.)
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes (I added this.)
1 (14 oz.) can diced tomatoes, drained
1 (14 oz.) can black beans, drained (I added this.)
5 tablespoons taco seasoning
4 oz. cream cheese (I used Neufchatel.)
1/2 cup sour cream (I used low-fat.)
Salt & pepper, to taste
Shredded cheddar cheese

Cook pasta according to the package directions. Drain and reserve 1/2 - 3/4 cup of pasta water. Set aside.

Brown the ground beef in a skillet over high heat. When the beef is almost done, add garlic and red pepper flakes. Drain and transfer to pot used to boil pasta. 

Mix in the diced tomatoes, black beans, and taco seasoning and let simmer over medium heat for about 5 - 10 minutes. Stir in the cooked pasta, cream cheese, sour cream, and reserved pasta water. Season with salt and pepper to taste. Simmer over medium heat for 5 minutes. Top each serving with shredded cheese, if desired.

Beef Enchiladas

We love Mexican food. And enchiladas are our favorite. I usually make chicken enchiladas with salsa chicken, but I didn't want to wait for the chicken to cook. I decided on beef and added a few things I had in my pantry to mix things up a bit. These were delicious. I loved the sweetness the corn added, plus the slight kick of the green chiles. I think a chopped red or orange bell pepper would also work very nicely in these and add more sweetness and crunch.

Beef Enchiladas

Ingredients:

1 pound ground beef

4 oz. can mild green chiles

1 can black beans, drained

1 can sweet corn, drained (or 1 cup frozen, thawed)
1 package taco seasoning

3/4 cup water

2 cans red enchilada sauce
1/2 - 1 cup shredded cheddar cheese
6 flour tortillas (warmed so they are easier to roll)

Directions:

Preheat oven to 350 degrees.

Brown ground beef in a medium frying pan and drain excess grease. Add corn, black beans, taco seasoning, and water. Stir well and cook over medium heat about 5 minutes.

Spoon mixture into tortillas, top with about a tablespoon of shredded cheese, and roll up. Place rolled up tortillas in lightly greased baking dish. Repeat with the rest of tortillas. Pour enchilada sauce over rolled up enchiladas and sprinkle the remaining cheese on top.

Bake for 20 minutes.

Serve with salsa, hot sauce, and sour cream, if desired.

Meatloaf

I hated meatloaf growing up. My mom used to make it with tons of onions. It was dry and I refused to eat it. My husband loves meatloaf. When we first met, I told him I would never make it for him. So he made it for me. And I didn't hate it. I actually really liked it. He found a recipe in a magazine from Heinz and adapted it to our tastes. It has a sweet glaze that is balanced by the salty bacon and crunchy green peppers. I can't believe I didn't like meatloaf before.

Adapted from Heinz

Meatloaf:

2 pounds ground beef

6 - 8 slices uncooked bacon

1/2 cup bread crumbs

2 eggs

1/3 cup worcestershire sauce

1/4 cup Heinz ketchup

1 teaspoon onion salt

1 teaspoon garlic (minced or powder)

1/4 cup finely chopped green bell pepper

ground black pepper

Glaze:

1/4 cup ketchup

1 tablespoon yellow mustard 

3 tablespoons brown sugar

Combine above ingredients and mix well.

Directions:

Preheat oven to 350 degrees.

Spray the bottom of a baking dish with nonstick spray.

Combine all meatloaf ingredients, except bacon.

Mix with hands to combine.

Place mixture in pan and shape into a loaf.

Top with glaze.

Place strips of bacon on top. 

Bake 1 hour - 1 hour and 30 minutes.

Mexican Stuffed Shells

It's no secret that we love Mexican food. Randy requested stuffed shells for dinner, but I wasn't feeling like Italian. I wanted Mexican. I improvised and came up with this dish. It satisfied both of our cravings. These were really good, especially topped with salsa and a dollop of sour cream. They are time consuming, but they make enough for lunch and dinner the next day. You can also freeze the leftovers. 

Mexican Stuffed ShellsIngredients:

Box of large shells

2 pounds of ground beef

4 oz. can mild green chiles

1 package taco seasoning

3/4 cup water

1 can black beans

2 cans red enchilada sauce (or green)

1 cup queso fresco, crumbled

1/2 cup sharp cheddar cheese, shredded

cumin and ground black pepper, to taste

salsa and sour cream, optional

Instructions:

Preheat oven to 350 degrees.

Spray baking dishes with nonstick cooking spray.

Boil shells according to directions on package.

Drain, rinse with cold water, and set aside.

Brown ground beef.

Add green chiles halfway through browning.

Drain beef mixture.

Return to pan and add taco seasoning and 3/4 cup water.

Cook 3 - 5 minutes.

Drain beans and add cumin and ground black pepper to taste.

Add beans to beef mixture.

Spoon mixture into shells with queso fresco.

Top shells with enchilada sauce and cheddar cheese.

Bake 40 - 50 minutes until cheese is melted.

Serve with salsa and sour cream.

Fiesta Tater Tot Casserole

Sorry about the bad photo, but this was actually a good meal. As soon as I saw this recipe, I knew my husband would enjoy it. Who doesn't love tater tots? I altered the ingredients a bit from the original to lighten it up and liven it up. Next time I might add salsa and corn. This was a quick, easy, and yummy weeknight meal.

Fiesta Tater Tot Casserole
adapted from Duggar Family, also seen on Lemons & Love
Ingredients:
half a bag of frozen tater tots
3/4 can cream of chicken soup (I used 98% fat free.)
3/4 can black beans, drained
1 pound ground beef
1 cup shredded cheese (I used cheddar.)
salt (a few shakes)
pepper (a few shakes)
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon ancho chile powder
1 teaspoon regular chile powder

Directions:
Preheat oven to 450 degrees. (Use temperature from tater tot bag.)
Brown ground beef with salt, pepper, minced garlic, cumin, and chile powders.
Drain ground beef.
Add in beans and soup and mix well.
Transfer beef mixture to lightly greased baking pan.
Sprinkle cheese on top of beef mixture.
Arrange tater tots on top.
Bake for 20 - 25 minutes until tater tots are done.

Meatballs

Who doesn't love spaghetti? Well my husband doesn't, unless, however, it is accompanied by meatballs. He won't even eat spaghetti unless the sauce has some kind of meat in it. I have made meatballs a few other times, but they didn't come out as good as I hoped. I tweaked the spices a bit and pan seared them before cooking them in the crock pot. I think I finally got it right this time. They were perfect.

Meatballs
yields about 20 medium-sized meatballs

Ingredients:
1.5 pounds ground beef
1/4 teaspoon black pepper
2 tablespoon minced garlic
1 teaspoon onion salt
2 teaspoons Italian seasoning
1/4 cup parmesan cheese
1/4 cup finely shredded mozzarella cheese
1/4 cup bread crumbs
1 egg

Directions:
Mix all ingredients together in a bowl. Be careful not to over mix.
Shape into round balls.
Fry in canola oil on medium-high heat 1 - 2 minutes on each side.
Transfer to crock pot with your favorite sauce.
Cook on low for 4 - 6 hours.
Serve over angel hair pasta with bread and a salad.

Not a T.V. Dinner Salisbury Steak

You remember those gross T.V. dinners with salisbury steak, mashed potatoes, and corn? The ones where you were lucky if they included a brownie for dessert? I grew up eating a lot of those frozen, processed dinners. That's what happens when you come from a single-parent family. They were awful and I vowed I would never eat frozen salisbury steak ever again. I hadn't eaten those little beef patties for quite some time and a few years ago my cousin gave me this recipe. I did modify it a bit to exclude onions since we don't eat them. So if you like hamburgers covered in gravy, then you'll love this recipe.

Salisbury Steak

Ingredients:

1.5 pounds ground beef

1 cup white mushrooms, sliced

10 - 15 saltine crackers

2 - 3 tablespoons milk

1 tablespoon minced garlic

1/2 teaspoon onion salt

1/4 teaspoon black pepper

1 packet brown gravy

Directions:

Preheat oven to 350 degrees.

Lightly spray baking pan with nonstick spray

Make gravy as directed and set aside.

Crush saltines and mix with milk.

Add saltine mixture, garlic, onion salt, and pepper to ground beef.

Mix and shape into 6 patties.

Cover with mushrooms and gravy.
Bake for 35 - 40 minutes.
Serve with mashed potatoes and corn for the full T.V. dinner experience!

Stuffed Peppers

Since it's getting colder outside (we had our first snowfall here already!), I like to make warm, satisfying meals. Stuffed peppers is just that. These aren't one of our weeknight meals because they are a tad time consuming, so I usually reserve this meal for Sunday dinners. I like to use yellow, orange, and red bell peppers because they are sweeter than green. I also add Parmesan cheese to the tops of the peppers while they are baking for a nice crust on top.

Ingredients:

6 bell peppers, hulled out (I use yellow, orange, and red.)

1 pound ground beef

1 bag boil-in-bag white rice

2 jars of favorite tomato sauce

1/4 cup bread crumbs

1/2 cup Parmesan cheese, divided

1/4 cup sharp cheddar cheese, shredded

2 tablespoons minced garlic

Italian seasoning, salt, and pepper, to taste

Directions:

Hull out peppers removing seeds and ribs.

If needed, slice bottoms to make them stand up.

Lightly grease glass baking dish.

Boil rice according to directions.

Drain rice, transfer to a bowl, and set aside.

Brown ground beef.

Add Italian seasoning, salt, pepper, and garlic to ground beef.

Drain ground beef.

Mix together with rice.

Add 1 jar of tomato sauce and a few shakes of salt and pepper.

Add bread crumbs, half of the Parmesan cheese, and cheddar cheese.

Mix until well combined.

Stuff each pepper with beef and rice mixture.

Stand up peppers in baking dish.

Pour 1 jar of sauce on top of peppers.

Cover with foil and bake 1 hour.

Remove foil and sprinkle remaining Parmesan cheese on top.

Bake an additional 20 - 30 minutes until peppers are soft.

Serve with crusty Italian bread and a Caesar salad.

Spicy Chipotle Beef and Bean Chili

My husband has been asking me to make chili for the past month, but it wasn't chili time yet. Now that it's almost fall and the temperatures have dropped, it's chili time. This recipe is spicy and hearty and packed with beef and beans. If you like your chili with a kick, then this recipe is for you. It's perfect for a cool fall day while watching a Penn State football game.

Spicy Chipotle Beef and Bean Chili

adapted from: Hanover

Ingredients

2 pounds ground beef

1/2 green bell pepper, chopped

3 cloves of garlic, finely minced

1/2 teaspoon red pepper flakes

1 large can (40 oz.) kidney beans

1 large can (29 oz.) tomato sauce

2 small cans (15 oz.) chopped tomatoes with chipotle peppers

1 small can (15 oz.) black beans

1 tablespoon chili powder

1 teaspoon ancho chili powder

1 teaspoon Tabasco sauce

1/2 teaspoon cumin

1/2 teaspoon onion salt

1/4 teaspoon ground black pepper

Shredded cheese, sour cream, and tortilla strips for garnish (optional)

Directions

Brown ground beef with peppers, red pepper flakes, and half the garlic.

Drain ground beef mixture.

Add to crock pot with rest of ingredients.

Cook on high 1 hour.

Cook on low an additional 2 hours.

Serve topped with shredded cheese, sour cream, and tortilla strips.

Mexican Night!

We love Mexico. We went there on our honeymoon and would move there if we could. We love the culture and of course the food. I tried my hand at beef burritos and we were not disappointed. They were spicy, cheesy, and delicious. Everything we love about burritos.

Ingredients

Flour tortillas

1 and 1/2 pounds ground beef

Enchilada sauce (I used 1 can)

Taco seasoning (I used a 1/2 package)

Black beans, drained

Bell pepper (I used a red bell pepper)

Shredded cheese (I used monterey jack/cheddar)

Salsa, sour cream, hot sauce for garnish

Directions

Preheat oven to 350 degrees.

Brown ground beef with peppers and drain.

Add taco seasoning and a few shakes of hot sauce to ground beef. Simmer for about 10 minutes.

Fill tortillas with ground beef, black beans, and shredded cheese.

Roll up and place in lightly greased pan.

Repeat with remaining tortillas.

Top burritos with enchilada sauce and and remaining shredded cheese.

Bake 15 minutes until warm and bubbly.

Top with salsa, sour cream, and hot sauce.

Serve with chips and salsa.

Enjoy!

Green Chile Burgers

After seeing Bobby Flay's Throwdown on the Food Network this past week, I've been dying to try a green chile burger. These were easy and delicious. Next time I will plan ahead and roast my own chile peppers. We used canned green chiles to save on time because we were hungry!

Ingredients:

85/15 Ground Beef
salt, pepper, garlic salt
2 cans chopped green chiles (or fresh roasted Anaheim, poblano, jalapeno, or any other pepper )
colby-monterey jack cheese

hamburger buns

ketchup, mayo, mustard, etc.

Directions

1. Mix ground beef with salt and pepper and form into patties.
2. Drain green chiles and place into foil packet. Sprinkle liberally with garlic salt.
3. Place foil packet on top shelf of grill (on indirect heat) and grill beef patties (on direct heat) until desired temperature.
4. Melt cheese on top of burgers.
5. Top with green chiles and desired condiments.