Beef Enchiladas - Freezer Friendly Recipe
6-8 servings
Ingredients:
1 lb lean ground beef
1 medium onion, diced
1 pkg Taco Seasoning (or make your own)
1 small can green chile, chopped
1 8 oz can green chile salsa
12 corn tortillas
1 lb shredded cheese, Monterey Jack
water, for taco seasoning
Sauce:
1 15 oz can red enchilada sauce
1 15 oz can green enchilada sauce
1/3 c sour cream
3 T milk
Method:
Brown meat with onion. Mix in taco seasoning per directions. (I always use less than recommended water because I think it takes entirely too long for all the water to evaporate). Add green chiles and green chile salsa. Mix well, cover and simmer on low heat for 15 minutes.
Sauce: combine both enchilada sauces, sour cream and milk in a medium bowl. Mix well until blended.
Assembly: In a 9x13 pan (lined with foil and plastic wrap if freezing), pour 3/4 c of sauce on bottom of pan. Layer with tortillas. Top with half of meat mixture. Sprinkle with cheese. Place another layer of tortillas. Top with rest of meat mixture. Sprinkle with cheese. Pour remaining sauce over top and sprinkle with remaining cheese. Cool completely before freezing.
Thaw completely before serving. Bake at 350F for 18 - 20 minutes or until heated through. Serve with desired toppings (tomatoes, lettuce, guacamole).
Verdict:
This was a labor intensive meal for our freezer cooking session. Trying to drain the fat off the beef was very difficult (we browned 7 lbs!). Then we had trouble with the liner method (see below). Then lastly we actually had to assemble the enchilada.
We haven't thawed this meal out yet so I can't so how it tastes. The other families have eaten theirs and they both said it's a yummy dish.
Liner Method for Freezer:
Take your casserole dish (I recommend an 8x8). Place a layer of foil in the dish, making sure there is extra on the ends to cover the top of the dish. Next place a layer of plastic wrap, the same length of the foil. (If using a larger dish, consider laying a second piece of plastic wrap perpendicular to the first one and foil). Assemble your enchilada. Wrap the plastic wrap and foil around the enchilada.
Freeze enchilada (after allowing to cool), in the baking dish (and plastic wrap and foil). After the dish is frozen, remove the casserole dish. Return foil encased enchilada to freezer.
This method is useful so you don't lose a casserole dish in your freezer for a few months.
When you are ready to eat, thaw out the enchiladas somewhat and remove the foil and plastic wrap (the goal is that the enchiladas are frozen enough to keep it's shape/not make a mess, but thawed enough that you can get the plastic away/off the meal - it's tricky). Place the enchilada in your baking dish and allow to finish thawing.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Tuesday, March 12, 2013
Tuesday, March 5, 2013
Minestrone Casserole
Minestrone Casserole
Serves 4-6
Ingredients:
1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
2 cups malfada pasta*
1 (10 oz) can cream of celery soup
1 cup beef broth*
1/4 cup water*
1 (15 oz) can kidney beans, rinsed and drained
1 cup julienned carrots
1 (14 oz) can tomatoes with basil and oregano, undrained*
1 (16 oz) can corn, undrained
1/2 cup grated parmesan cheese
Directions:
In large skillet, brown ground beef with onion and garlic, stirring to break up meat. Drain well. Stir in remaining ingredients except for Parmesan cheese. Pour into 3 quart casserole (9x13), cover tightly, and refrigerate.
When ready to eat, preheat oven to 400°F. Bake casserole, covered, for about 55-60 minutes until hot. Uncover, sprinkle with cheese, and bake for 10-15 minutes longer until bubbly.
*My modifications:
I used penne pasta. I don't know what malfada is and wasn't about to search the store for it. I used chicken broth instead of beef broth. I also omitted the can of tomatoes because Brian is avoiding tomatoes right now and I used 1/2 cup of water since I wasn't using the tomatoes.
I made this Sunday morning. I was a little worried that since left the tomatoes out, there wouldn't be enough liquid for the pasta. There was plenty of liquid after it baked - too much really and next time I'll probably use less than 1/2 cup water. We both thought this dish was very delicious. It definitely needed salt, but other than that it was super yummy and this will become one of our regular dinners!
Serves 4-6
Ingredients:
1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
2 cups malfada pasta*
1 (10 oz) can cream of celery soup
1 cup beef broth*
1/4 cup water*
1 (15 oz) can kidney beans, rinsed and drained
1 cup julienned carrots
1 (14 oz) can tomatoes with basil and oregano, undrained*
1 (16 oz) can corn, undrained
1/2 cup grated parmesan cheese
Directions:
In large skillet, brown ground beef with onion and garlic, stirring to break up meat. Drain well. Stir in remaining ingredients except for Parmesan cheese. Pour into 3 quart casserole (9x13), cover tightly, and refrigerate.
When ready to eat, preheat oven to 400°F. Bake casserole, covered, for about 55-60 minutes until hot. Uncover, sprinkle with cheese, and bake for 10-15 minutes longer until bubbly.
*My modifications:
I used penne pasta. I don't know what malfada is and wasn't about to search the store for it. I used chicken broth instead of beef broth. I also omitted the can of tomatoes because Brian is avoiding tomatoes right now and I used 1/2 cup of water since I wasn't using the tomatoes.
I made this Sunday morning. I was a little worried that since left the tomatoes out, there wouldn't be enough liquid for the pasta. There was plenty of liquid after it baked - too much really and next time I'll probably use less than 1/2 cup water. We both thought this dish was very delicious. It definitely needed salt, but other than that it was super yummy and this will become one of our regular dinners!
Twice Baked Taco Potatoes
I am still here. I am still meal planning and I am still cooking. I just have a hard time finding time/motivation to write about it! (I also don't even think about taking a picture anymore, sorry!)
I made myself some goals at the beginning of this year. These goals were targeted around dinner/meal planning. I feel like I have a fairly good system, but there are a few meals in the rotation that I'd either like to have less often or I just don't like them as much (either because of work required or taste).
My goals:
3 more great crockpot recipes (Tuesday Nights)
2 more great premade meals (Monday Nights)
1-2 more great quick meals (Wednesday Nights)
New grilling ideas (Friday Nights)
Well I found a treasure of a recipe in this Twice Baked Taco Potatoes!
I could see this recipe becoming a little overwhelming because there is a lot to do. Bake the potatoes, cook the beef, hollow out the potatoes, make filling, stuff potatoes, bake. The day that I tried this recipe (a Sunday) I had small spurts of time to work. I cleaned and pricked the potatoes and put them in the crockpot. I was also making Monday's night dinner (Minestrone Casserole) that day which happened to call for cooked beef (nicely planned out Past Krista!). So I cooked the entire pound of beef and split it for the two recipes (different seasonings). The potatoes took awhile to bake through in the crockpot, but it was better than heating up the oven and making the kitchen hot. Meanwhile I made the casserole. Then I did other things (played with my son, went to lunch with a friend). Later that evening all I had to do was hollow out the potatoes (after they finished cooking, I just let them chill in the CP for a few hours) which was easier than I anticipated. Made the filling and stuffed the potatoes. They went into the frige until we were almost ready to heat. These were really good and made a nice option for lunch during the week! Brian reall liked them! These will become a normal part of my "Premade Meal" group. I think the key for me will be to cook the meat ahead of time (so if we are having tacos for dinner on Friday, I will just make extra beef for this dish on Monday!).
I made myself some goals at the beginning of this year. These goals were targeted around dinner/meal planning. I feel like I have a fairly good system, but there are a few meals in the rotation that I'd either like to have less often or I just don't like them as much (either because of work required or taste).
My goals:
3 more great crockpot recipes (Tuesday Nights)
2 more great premade meals (Monday Nights)
1-2 more great quick meals (Wednesday Nights)
New grilling ideas (Friday Nights)
Well I found a treasure of a recipe in this Twice Baked Taco Potatoes!
I could see this recipe becoming a little overwhelming because there is a lot to do. Bake the potatoes, cook the beef, hollow out the potatoes, make filling, stuff potatoes, bake. The day that I tried this recipe (a Sunday) I had small spurts of time to work. I cleaned and pricked the potatoes and put them in the crockpot. I was also making Monday's night dinner (Minestrone Casserole) that day which happened to call for cooked beef (nicely planned out Past Krista!). So I cooked the entire pound of beef and split it for the two recipes (different seasonings). The potatoes took awhile to bake through in the crockpot, but it was better than heating up the oven and making the kitchen hot. Meanwhile I made the casserole. Then I did other things (played with my son, went to lunch with a friend). Later that evening all I had to do was hollow out the potatoes (after they finished cooking, I just let them chill in the CP for a few hours) which was easier than I anticipated. Made the filling and stuffed the potatoes. They went into the frige until we were almost ready to heat. These were really good and made a nice option for lunch during the week! Brian reall liked them! These will become a normal part of my "Premade Meal" group. I think the key for me will be to cook the meat ahead of time (so if we are having tacos for dinner on Friday, I will just make extra beef for this dish on Monday!).
Wednesday, November 7, 2012
Baked Rolled Tacos
Baked Rolled Tacos were my make ahead meal for this week. I silently saluted past Krista for putting this on the meal plan this week. It was super quick and easy which was perfect since we ended up going to the Dynamo Game on Sunday and I didn't have as much time as usual.
I had shredded brisket meat in the freezer that I decided was time to use. Normally I make rolled tacos with turkey (left over from holidays) or shredded chicken. But, it was time to use this brisket. The change was nice, but we decided the meat was a little tough so next time I'm going to chop the shreds (they were quite long) so that it's easier to bite through.
Baked Rolled Tacos
Makes about 9-10 tacos (~3 tacos = serving)
Ingredients:
8 oz shredded meat (cooked)
9-10 soft taco size flour tortillas
Suggested Toppings:
Shredded cheese (consider melting with milk and butter to make a dip)
Guacamole (Or just smoosh an avocado for the lazy version)
Salsa
Sour Cream
Directions:
Make some meat on the tortilla. Roll up. Use toothpick to keep taco rolled. Place in 9x13 casserole dish. Repeat until all meat is used up. Cover and refrigerate until ready to bake. Bake at 350F for ~20 minutes or until heated through. Serve with desired toppings.
I had shredded brisket meat in the freezer that I decided was time to use. Normally I make rolled tacos with turkey (left over from holidays) or shredded chicken. But, it was time to use this brisket. The change was nice, but we decided the meat was a little tough so next time I'm going to chop the shreds (they were quite long) so that it's easier to bite through.
Baked Rolled Tacos
Makes about 9-10 tacos (~3 tacos = serving)
Ingredients:
8 oz shredded meat (cooked)
9-10 soft taco size flour tortillas
Suggested Toppings:
Shredded cheese (consider melting with milk and butter to make a dip)
Guacamole (Or just smoosh an avocado for the lazy version)
Salsa
Sour Cream
Directions:
Make some meat on the tortilla. Roll up. Use toothpick to keep taco rolled. Place in 9x13 casserole dish. Repeat until all meat is used up. Cover and refrigerate until ready to bake. Bake at 350F for ~20 minutes or until heated through. Serve with desired toppings.
Crockpot Spanish Rice
Crockpot Spanish Rice
Servings ~2-3 (as prepared)
Ingredients:
1/2 lb beef
1 green pepper, chopped
1/2 onion, chopped
8 oz tomato sauce (try Rotel's green chile tomato sauce for an extra kick!)
1/2 14 oz can diced tomatoes (I was using up some freezer stock)
1/2 cup rice, uncooked
1/2 t Salt
1/2 t Chili powder
~1 T Worchestire
Directions:
Spray crockpot with Pam. Put in beef (cooked or raw). Top with green pepper, onion, tomatoes, tomato sauce, seasonings and worchestire sauce. Cook on low for 2.5 hours. (Again, cook time depends on how full your CP is. I have a large CP, 6 qt maybe? and this recipe as listed only filled maybe 1/4. The original recipe calls for cooking on low 6-7 hours).
Serve as is or consider topping with shredded cheese or filling a tortilla.
I put this all together Monday night and put the CP in the refrigerator overnight.
Servings ~2-3 (as prepared)
Ingredients:
1/2 lb beef
1 green pepper, chopped
1/2 onion, chopped
8 oz tomato sauce (try Rotel's green chile tomato sauce for an extra kick!)
1/2 14 oz can diced tomatoes (I was using up some freezer stock)
1/2 cup rice, uncooked
1/2 t Salt
1/2 t Chili powder
~1 T Worchestire
Directions:
Spray crockpot with Pam. Put in beef (cooked or raw). Top with green pepper, onion, tomatoes, tomato sauce, seasonings and worchestire sauce. Cook on low for 2.5 hours. (Again, cook time depends on how full your CP is. I have a large CP, 6 qt maybe? and this recipe as listed only filled maybe 1/4. The original recipe calls for cooking on low 6-7 hours).
Serve as is or consider topping with shredded cheese or filling a tortilla.
I put this all together Monday night and put the CP in the refrigerator overnight.
Monday, March 7, 2011
Super Nachos
I found a new favorite: Super Nachos. To me this is a perfect weekend dinner. At first appearance, it doesn't look like it can be good for you, but really I think it's not too bad. The meat is combined with beans, and then you top the nachos with a lot of tasty veggies. Perfect! This meal was pretty easy to put together, the only difficult part was managing the cheese part while getting everything else ready. After making this a few more times though I think it'll become a lot smoother.
Ingredients
2 servings (shown is 2+)
corn tortilla chips
Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1/2 pound ground sirloin
1 clove garlic, chopped
1/2 small onion, chopped
1 green chile pepper, seeded and chopped
salt
1 t dark chili powder
1 t ground cumin, half a palmful
1/2 t cayenne pepper sauce, (more for more heat)
1 can black beans, 15 ounces, drained
Cheese Sauce:
1 tablespoons butter
1 tablespoons all-purpose flour
1 cups milk
~1 1/4 c pepper jack cheese, shredded
Method
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and chile to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans. Serve immediately as is or garnish with your choice of toppings like sour cream, green onions, tomatoes, and avocados.
2 servings (shown is 2+)
corn tortilla chips
Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1/2 pound ground sirloin
1 clove garlic, chopped
1/2 small onion, chopped
1 green chile pepper, seeded and chopped
salt
1 t dark chili powder
1 t ground cumin, half a palmful
1/2 t cayenne pepper sauce, (more for more heat)
1 can black beans, 15 ounces, drained
Cheese Sauce:
1 tablespoons butter
1 tablespoons all-purpose flour
1 cups milk
~1 1/4 c pepper jack cheese, shredded
Method
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and chile to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans. Serve immediately as is or garnish with your choice of toppings like sour cream, green onions, tomatoes, and avocados.
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