recipe submitted by my sister-in-law, Pamla
My sister-in-law sent me this recipe and told me that it is "DELISH". So, of course, I'm going to put it up as soon as possible to share it with everyone. And I think I might just have to add it to my menu for this next week, too!
1lb ground beef
1 can enchilada sauce
1 can cream of chicken (or a preferred cream soup)
salt, pepper, seasoned salt, onion powder; to taste
Cheese, shredded (use whatever cheese you want! Pamla says she is a sucker for mozzarella, though!)
Rice, cooked
Brown the ground beef with the spices. Add the enchilada sauce and cream soup. Serve over the rice, with cheese on top of it all!
So easy! And I imagine a side of smooth guac with tortilla chips would be divine with this!
Showing posts with label Latin. Show all posts
Showing posts with label Latin. Show all posts
Thursday, May 26, 2011
Wednesday, May 25, 2011
Aztec Chicken
I'm pretty sure I found this recipe on the Internet somewhere. But I have stored it in my brain pretty much ever since the first time I made (and loved) it. It has already evolved a bit....I think I've doubled the cumin from the original recipe....because everybody needs more cumin!
2 large chicken breasts, boneless/skinless (or chicken tender equivalent)
2 cans black beans
1 can corn, drained
1 C. salsa
1 tsp. cumin
salt and pepper, to taste
1 8oz block cream cheese
6 servings cooked rice
torillas, if desired
Put all the ingredients, except the cream cheese, rice and tortillas, into a slow cooker on low for 6-8 hours. (I actually usually put it on high for 5 hours. Right after lunch until dinner time.) Remove chicken, shred, replace into the slow cooker. Add cream cheese, stir every now and then until it is thoroughly melted. Add the rice, stir well. Now you can either serve it like mush on a plate, or burrito style (our preferred method). So yummy!
Also, you might noticed that I have a preference for Latin-inspired dishes. And spicy stuff. Or Latin, spicy stuff. That's just because it's so doggone delicious!
2 large chicken breasts, boneless/skinless (or chicken tender equivalent)
2 cans black beans
1 can corn, drained
1 C. salsa
1 tsp. cumin
salt and pepper, to taste
1 8oz block cream cheese
6 servings cooked rice
torillas, if desired
Put all the ingredients, except the cream cheese, rice and tortillas, into a slow cooker on low for 6-8 hours. (I actually usually put it on high for 5 hours. Right after lunch until dinner time.) Remove chicken, shred, replace into the slow cooker. Add cream cheese, stir every now and then until it is thoroughly melted. Add the rice, stir well. Now you can either serve it like mush on a plate, or burrito style (our preferred method). So yummy!
Also, you might noticed that I have a preference for Latin-inspired dishes. And spicy stuff. Or Latin, spicy stuff. That's just because it's so doggone delicious!
Tuesday, May 24, 2011
Sweet Potato and Lentil Burritos
original recipe found in Nov/Dec 2010 issue of Mothering Magazine
I don't care for sweet potatoes all the much...and neither does my husband. But this recipe is actually really good. And I feel good about eating it, because it is so stinkin' healthy!
2 large sweet potatoes
2 C. cooked lentils
1 C. salsa
2 C. Pepper Jack cheese (or cheddar, or Monterey Jack, or whatever strikes your fancy), shredded
1 TBS. cumin
2 tsp. chili powder
salt, to taste
whole wheat tortillas
Bake the potatoes for an hour at 425 degrees F. When they come out, let them cool enough to handle (I usually skip this part...because I'm hungry and don't want to wait), peel them and mash them in a large bowl. Add the cooked lentils, salsa, spices and about 1 1/2 C. of the cheese. Mix it all up really well. Put a big dollop of the mix onto a tortilla and roll it up like a burrito. Place in a greased 9x13 pan. Fill the pan tightly with your rolled burritos. Sprinkle the remaining cheese on top and put in the oven (still at 425 degrees) for 10-15 minutes.
My husband (who, remember, doesn't like sweet potatoes) says that these taste like they are full of taco meat...with just a slightly softer texture. In other words, he likes them...except for the fact that they are sweet potatoes.
I don't care for sweet potatoes all the much...and neither does my husband. But this recipe is actually really good. And I feel good about eating it, because it is so stinkin' healthy!
2 large sweet potatoes
2 C. cooked lentils
1 C. salsa
2 C. Pepper Jack cheese (or cheddar, or Monterey Jack, or whatever strikes your fancy), shredded
1 TBS. cumin
2 tsp. chili powder
salt, to taste
whole wheat tortillas
Bake the potatoes for an hour at 425 degrees F. When they come out, let them cool enough to handle (I usually skip this part...because I'm hungry and don't want to wait), peel them and mash them in a large bowl. Add the cooked lentils, salsa, spices and about 1 1/2 C. of the cheese. Mix it all up really well. Put a big dollop of the mix onto a tortilla and roll it up like a burrito. Place in a greased 9x13 pan. Fill the pan tightly with your rolled burritos. Sprinkle the remaining cheese on top and put in the oven (still at 425 degrees) for 10-15 minutes.
My husband (who, remember, doesn't like sweet potatoes) says that these taste like they are full of taco meat...with just a slightly softer texture. In other words, he likes them...except for the fact that they are sweet potatoes.
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