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Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts

Chicken and Black Bean Enchilada Casserole

Comments (0) | Monday, August 27, 2012


Chicken and Black Bean Enchilada Casserole
Source: The Girl Who Ate Everything; recipe from Allrecipes
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin 
½ teaspoon ground coriander 
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro 
1 (15 oz) can black beans, rinsed and drained 
1 (4.5 oz) can diced green chili peppers, drained 
1 (10 oz) can red enchilada sauce 
8 (6 inch) corn tortillas 
2 cups shredded Mexican blend cheese 
1 (8 oz) container sour cream 

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers. 

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. 

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. 

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven. 

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. 

Let stand 10 minutes before serving. 


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Enchilada Casserole

Comments (0) | Sunday, September 25, 2011


Original Recipe Yield 8 servings
 

Ingredients

  • 1 (1.5 ounce) package dry enchilada sauce mix
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1 1/2 pounds ground beef
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 (16 ounce) can refried beans
  • 1 (12 ounce) package corn tortillas
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
  3. In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
  4. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  5. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving. 
recipe from http://allrecipes.com/recipe/enchilada-casserole-iii/detail.aspx 


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Spanish Rice Bake

Comments (0) |


Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 (14.5 ounce) can canned tomatoes
  • 1 cup water
  • 3/4 cup uncooked long grain rice
  • 1/2 cup chile sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
  3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
  4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro. 
recipe from http://allrecipes.com/recipe/spanish-rice-bake/detail.aspx# 


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Hamburger Pie

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Original Recipe Yield 1 - 9x13 baking dish
 

Ingredients

  • 4 potatoes
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 (10.75 ounce) cans condensed tomato soup
  • 1 (15 ounce) can green beans, drained
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
  3. In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
  4. Bake in preheated oven 30 minutes, until potatoes are golden.
 
recipe from http://allrecipes.com/Recipe/Hamburger-Pie/Detail.aspx 


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