SHOW ME THE FOOD!

Here’s a hearty Beef & Chicken Enchilada Casserole that’s easy to assemble and great for leftovers.  Makes a 13x9 pan full, but you can also easily halve the recipe and put in a 9x9 if a smaller batch is needed.  I particularly like it with chipotle or serrano peppers added for heat, but you can easily make variations of this by swapping ingredients.  (Another swaps the entire sauce/seasoning section for teriyaki sauce, pineapple, guava, etc., for a tropical twist.

SERVES: 6 - 8

• INGREDIENTS

  • 1 lb ground beef

  • 1 1/2-2 cups cooked chicken - shredded or diced (rotisserie works great)

  • 2 cups red enchilada sauce (or green if you prefer)

  • 1 packet taco seasoning (or 2 tbsp homemade), and you can get different flavored seasonings for more flare

  • 1 tsp ground cumin

  • 1/2 tsp chili powder (optional, for heat - leave out if using chipotle taco seasoning)

  • Salt & pepper to taste

  • 1 small onion, diced

  • 1 bell pepper, diced (optional)

  • 1 can (15 oz) black beqans, drained and rinsed

  • 1 can (15 oz) corn, drained

  • 1 can (4 oz) diced green chiles

  • 10 - 12 corn tortillas, cut into quarters

  • 2 1/2 to 3 cups shredded cheese of your choice

  • OPTIONAL TOPPINGS: Sour cream, chopped cilantro, sliced jalapeños, and avocado or guacamole

• INSTRUCTIONS

  • Preheat oven to 375°F (190°C)

  • Lightly grease a 9x13 casserole dish

  • Cook the beef.  In a large skillet over medium heat, cook ground beef with onion and bell pepper until beef is browned.  Drain excess grease.

  • Season & combine.  Add taco seasoning, cumin, chili powder, salt, & pepper.  Stir in chicken, black beans, corn, green chiles, and 1 cup enchilada sauce.  Simmer 3 - 5 minutes.

  • Assemble the casserole.  Spread a layer of enchilada sauce on the bottom of the dish.  Layer tortillas.  Add meat mixture.  Sprinkle cheese.  Repeat layers (2 - 3 layers total).  Finish with enchilada sauce and remaining cheese

  • Bake.  Cover with foil and bake for 25 minutes.  Remove foil and give it another 10 to 15 minues or until bubbly and lightly browned.

  • Rest & serve.  Let sit 5 - 10 minutes before cutting, and add toppings as desired.

Tips & Variations

• Mix 1/2 sour cream into the meat mixture for a creamier version.

• SPICIER: Add chipotle peppers in adobo, hot enchilada sauce, or chipotle taco seasoning.

• LOW-CARB: Swap tortillas for thin zucchini slices.

This freezes well for up to 3 months if you assemble and do NOT bake - then just put into the oven as directed above when ready to eat it.

I can't think of anything heartier and more delicious on a cold night than a piping hot pot of goulash.  For those who don't know, goulash originated in Poland and was eaten by herders who were out in the fields - sometimes through cold nights.  

FULL RECIPE

• 2 lbs ground beef or turkey

• 3 tsp minced garlic

• 1 yellow onion

• 2 1/2 cup water

• 1/2 cup beef broth

• 1/3 cup olive oil

• 2 cans tomato sauce (15 oz)

• 2 cans diced tomatoes (15 oz)

• 1 tbsp Italian seasoning

• 1 tbsp Adobo seasoning

• 1 tbsp Seasoned Salt

• 1/2 tbsp black pepper

• 3 bay leaves

• 2 cups elbow macaroni, uncooked

• 1/2 cup shredded cheddar

INSTRUCTIONS

• Saute meat over MEDIUM-HIGH unil HALF COOKED.

• Add garlic, onions, and oil and cook until meat is fully browned.

• Add all liquids, tomatoes, and seasonings and mix well.

• Lower heat to MEDIUM-LOW for 20 minutes and stir occasionally.

• Add uncooked macaroni and mix well.

• Cover and simmer for 30 minutes.

• Remove bay leaves, add cheddar, and mix well.

Top with additional mozzarella or shredded cheddar, or serve with garlic toast.  You can also add things like bell peppers if you like a chunkier result.  I like to add a little Szechuan chili paste to it at the same time as the noodles to get a good spice melded throughout.