Ben’s Favorite Cheesy Beef and Rice Enchiladas

 

XL Beef Enchilada image by Cris via Flickr CC license.

I don’t remember where I got this recipe. As with most of the recipes I use, I’ve tweaked it a bit. My son (now 20) will request these every once in a while. It is probably because they are HUGE and have plenty of cheese. He has lived in Wisconsin since just before his first birthday so he is a native Cheesehead.

Beef and Rice Enchiladas

1 pkg. 6.8oz Spanish rice and vermicelli mix (such as Rice-a-roni)
1 lb. ground beef (or pinto beans)
20 oz. enchilada sauce (large can – I’ve used red or green)
10 large tortillas, warmed (could use corn)
4 c. sharp cheddar cheese, shredded (can use less)
Sliced black olives, cilantro, sliced green onions – garnish as desired

Prepare the rice mix according to package directions (The brand I use calls for a 14oz can of diced tomatoes). Brown the beef in a skillet and drain. Combine the beef with the cooked rice mix; add 1 ¼ c. enchilada sauce to this mixture. Save the rest of the sauce for later.

Into each tortilla put:

½ to 2/3 c. rice/beef mix
¼ to 1/3 c. shredded cheese
(and anything else you want to add in there)

Put a little of the enchilada sauce in the bottom of a 13x9x2 baking dish. Place the filled tortillas in the dish. Pour the rest of the sauce over the enchiladas and top with the remaining cheese. Bake uncovered at 350 degrees for 20-30 minutes.

Makes at least 10 large enchiladas.

We usually eat these with refried beans, sour cream and sometimes guacamole and tortilla chips.

Enjoy!

Image of Wisconsin Cheese by Shihmei Barger via Flickr CC license

Cilantro Lime Chicken with Corn and Black Beans

Cilantro Lime Chicken with Corn and Black Beans photo by TTQ creative commons 4.0

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

olive oil

1 1/2 pounds chicken thighs or any boneless, skinless chicken pieces

salt and pepper to taste

1 tsp cumin

1 tsp. Arizona Dreaming (from Penzey’s)

2 minced garlic cloves

1 small onion, diced (can use red if you have it)

1 (16 oz) bag frozen corn

Juice from 2 limes

1 can black beans, drained and rinsed

1/2 bunch fresh cilantro, chopped

Heat the olive oil in a good skillet.  Chop the chicken into bite sized chunks.  Add to the hot pan, season it with salt and pepper but don’t go crazy at this point.  Brown the chicken til nearly done.  Meanwhile you have chopped the onion and garlic (or opened the jar of chopped garlic you have in your fridge).  Throw the onion and garlic in the pan. Add the cumin and Arizona Dremaing now.  Smells good!  As the onion softens, throw the bag of corn in the microwave to steam (that is the kind I buy).  Or you can just zap it halfway and let it finish cooking in the skillet.  Open your can of beans, drain and rinse.  Add that to the skillet as well.  Chop the cilantro and juice the limes.  Throw those items in at the very end.

I chose to use this chicken mixture to fill corn tortillas which I warmed with a little olive oil in a skillet til they were hot, pliable and just beginning to brown.  I added sour cream and some sliced jalapenos from a jar.

This was a great tasting, healthy, quick to fix meal!

FIVE FORKS!

You could also serve the chicken/corn/bean mixture with tortilla chips and other toppings such as guacamole, salsa, and cheese.  I don’t think it needed any of that, though.

Arizona Dreaming contains ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring.

Recipe inspired by:  Over the Big Moon, SixSistersStuff.com; then also further revised and re-adapted by The Tromp Queen! (me).