21 Quarantine Baking Recipes for Every Skill Level (Published 2020)
Slow Cooker Pulled Beef And Black Bean Enchilada
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Expand Your Menu With A Versatile Enchilada Recipe
(Family Features) An easy recipe that can serve your family or a crowd is a perfect solution for any cookbook. Look no further than this Easy Enchilada Casserole, an ideal fit for family dinners or hosting a group when served as a dip. Visit Culinary.Net to discover more versatile recipe ideas to keep on hand.
Easy Enchilada CasseroleRecipe courtesy of "Cookin' Savvy"
Servings: 6 (12 as appetizer)
Heat oven to 350 F. In skillet, brown ground beef with minced onion and garlic powder. Drain and set aside. Cook rice according to package instructions. In casserole dish, mix meat, tomatoes, enchilada sauce, black beans, corn, rice, 1 cup cheddar cheese and mesquite seasoning. Bake, covered, 20 minutes. Top with remaining cheese, cilantro and green onions.
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Source: Culinary.Net
TAGS:
Vegetarian And Beef Enchiladas
Ingredients:
Chilli con Carne
750g of Rump steak – put into the freezer for about 1 hour to harden (in a food processor blitz in about 3 batches in the pulse mode, trim any sinew but keep some of the fat on) 1/2 chicken stock cube crumbled2 medium onion finely dicedOlive Oil100g red lentils uncooked2 sticks of celery finely diced2 carrots finely diced1 large handful of mushrooms diced1 red pepper finely diced2 tbsp of chilli powder(mild/medium/hot)4 tsp paprika2 tsp garlic powder2 tsp onion powder2 tsp cumin2 tsp oregano2 tins of chopped tomatoes2 tins of kidney beans5 tbsp tomato puree1 vegetable stock cube crumbled (for main dish)Salt and pepper to taste
Fresh Tortilla Wraps
80ml vegetable oil200ml of nearly boiling water350g of plain flour (may need some extra flour if the dough is too sticky)200g Mature cheddar grated
Accompaniments – (made in advance)
Guacamole
2 avocados – peeled and stones removed, and the green flesh scooped out and mashed1/2 red onion finely diced2 tbsp of lime juice1 garlic clove minced or 1 tsp of garlic powder)Salt and pepper1 tub of soured cream
Salsa
2 large handfuls of cherry tomatoes quartered½ a red onion finely diced1 clove of garlic minced (or 1 tsp of garlic powder)2 tbsp of lime juiceSalt and pepper
Method:
1. Preheat oven at 180C fan.
2. Make mincemeat with food processor - put into the freezer for about 1 hour to harden (in a food processor blitz in about 3 batches in the pulse mode, trim any sinew but keep some of the fat on).
3. Fry off the meat with chicken stock cube and once browned and leave to one side.
4. Fry off the onion in some oil till softened, then add all the other vegetables.
5. Then add in all the dry spices and fry for a couple of minutes till fragrant.
6. Then add in the tinned tomatoes, lentils and kidney beans and tomato puree andstock cube.
7. Then put lid on and let it simmer for about 10 minutes and taste and then remove lid and let it cook for a further 10/15 minutes, it may need more water for the lentils to soften. Once this is done, spoon off desired portion for the vegetarian.
8. For the tortillas – place water and oil in bowl first, then add in the flour, quickly combine, if it is too sticky you will need to add a little bit of flour until the dough ball is formed and all remnants of the dough isn't sticking to the side of the bowl.
9. Knead the dough on a floured surface for a couple of minutes until you can form a rough dough ball shape, cover in cling film or beeswax wrap and let it rest for 15 min
10. Now the dough should be divided up into about 10 wrap portions with a knife of dough cutter.
11. Use a rolling pin roll into thin circles. Dust with Flour. If the dough springs back it needs to rest for another 10 minutes.
12. Have a dry hot pan ready to cook these about 30–60 sec on each side, keep the tortillas under a lightly damp tea towel to keep them soft
13. Find a large baking dish.
14. Once the chilli is done, you can now assemble the enchiladas. Place the chilli con carne in the middle of a wrap and fold over. Put these folded over enchiladas put then in the dish seam side down. Repeat till dish is full.
15. Then ladle the leftover chilli on top and sprinkle the grated cheese all over. Put in oven and bake for about 10/15minutes till bubbly and golden.
16. If you don't want to use up all of your wraps for the enchiladas you can cut them up into triangles and bake in the oven for 10/15 min to golden and leave to cool and to crisp up – eat like nachos.
17. Serve with accompaniments – Guacamole (mix up all the ingredients together), sour cream, salsa (mix up all the ingredients together)
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