Monday, August 22, 2011

Breast Cancer Lightbulb Ornies

I have painted these breast cancer lightbulb ornaments in honor of my mom. All proceeds I make off these will go to the Susan G. Komen foundation in my mom's name. You can find them in my Etsy shop (just google

Enchilada Casserole

Who doesn't love Mexican food? I made this recipe a few weeks ago and it was delightful! I will certainly be making it again. Served it with spanish rice. Enjoy!

Enchilada casserole

1 lb. lean ground beef

1 (1-oz.) pkg. Taco Seasoning Mix

2/3 cup water

1 tablespoon oil

½ cup chopped onion (I used more)

2 garlic cloves, minced

1 can (15 oz) black beans, drained, rinsed

1 (10-oz.) can Enchilada Sauce (I used 2 green)

1 (4.5-oz.) can Chopped Green Chiles

1/3 cup sour cream (I doubled)

6 Flour Tortillas

4 oz. (1 c.) shredded Mexican cheese (I used 8 oz)

2 to 3 oz. crumbled chèvre (goat) cheese (didn’t have)

1 cup Thick 'n Chunky Salsa

3 green onions, sliced (didn’t use)

Heat oven to 400°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally. Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream. Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12x8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses. Bake at 400°F. for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions. (I didn’t have taco seasoning but used chili powder and chili-O - will try the taco seasoning next time).