Brisket in the Oven

Ingredients:
untrimmed brisket half
1 tablespoons of salt
1 tablespoons of black pepper
1/2 teaspoons cayenne
1 tablespoon garlic, minced
2 tablespoon dried onions
1/4 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup liquid smoke 
1/4 cup apple cider vinegar

Rub seasoning into meat and place fat side up in large pan.  Mix liquid ingredients together and pour over.  Cover with foil and marinade over night or up to 2 days.  Bake covered at 250 for approximately 7-9 hours.  Remove from oven and let rest 30 minutes.  Remove fat and slice against the grain.

Crockpot Lasagna

Who knew lasagna could turn out so perfect in the crockpot??  It’s delicious and easy.  No need to cook the noodles first.  Genius!
Ingredients:

• 1 box lasagna noodles
• 16 oz cottage cheese
• 2 lbs ground beef, cooked and drained
• 2 - 26 ounce cans or jars of spaghetti sauce
• 2 cups shredded Italian cheese blend

Instructions:

1. Place cottage cheese into the food processor and pulse until the consistency of ricotta . Spoon a layer of sauce in bottom of crock pot. Sprinkle small amount of ground beef over top. Top with a layer of noodles, breaking to make them fit. Be sure to alternate which way the noodles go with each layer. Top noodles with a layer of each cheese. Repeat process until all ingredients are used, ending with sauce.
2. Cover and cook on low 6-8 hours.

Deconstructed Meatball Pizza

This pizza is great for game day.  All the flavors of a meatball pizza without the hassle.  I used a loaf of French bread for simplicity.  The carnivores loved it.  Adapted from a Rachel Ray recipe. 

Ingredients

• 1 loaf French bread, cut long ways into two pieces
• Extra-virgin olive oil, for drizzling, plus 2 tablespoons for the skillet
• kosher salt
• 1 1/2 pounds ground beef
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• Black pepper
• 1 (6-ounce) can tomato paste
• 1/2 cup grated parmesan cheese
• 1 tablespoon dried parsley
• 1 teaspoons dried oregano
• 3/4 pound fresh mozzarella, sliced

Directions
Preheat oven to 425 degrees F.
Place bread on a  pizza stone or  a rectangular baking sheet.  Drizzle the dough with extra-virgin olive oil then season it with a little salt. Place in oven for a few minutes until slightly toasted.
Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil to the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste. Stir in the parmesan cheese, parsley and oregano.
Place the meat on the bread and drizzle a little olive oil over the meat and  top with mozzarella. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

Green Chile Stacked Enchilada Casserole

So this photo looks completely un-appetizing but I promise you this is delicious and easy to make. I cheat on this one using the canned green enchilada sauce and bottled green taco sauce. It is so good that I've made it 2 weeks in a row. Try it, you'll like it.

•1lb ground meat

•1 small onion, diced

•1 tsp garlic powder

•1 tsp smoked paprika

•3 tsp chili powder

•1 tsp cumin

•1/4 tsp Mexican oregano

•salt and pepper

•2 tbsp flour

•3/4 cup green taco sauce, divided ( you could just use 2 cans of the green chile sauce instead but the taco sauce seems to be a little spicier and I like it, also it wouldn't take the entire 2 cans of enchilada sauce to achieve the right consistency)

•1/2 cup water

•1 can black beans, drained and rinsed

•12-14 corn tortillas, cut into fourths

•3 cups cheddar cheese

•1 10 oz can green chile enchilada sauce

Directions:
Fry tortillas in a hot iron skillet on both sides just until slightly browned but the tortilla will still be flexible. This should only take 30 seconds to a minute on each side. This step is important so that your casserole won't turn to mush when you bake it. Don't worry if the tortillas get a little crunch because you don't have to roll the enchilada for this recipe. Cut tortillas in quarters and set aside.

Meanwhile, brown ground meat along with onions. Add in garlic powder, chili powder, paprika, oregano, cumin, salt, pepper and flour and cook for a couple of minutes. Next add in about a 1/4 cup green taco sauce, water and the beans and simmer 15 minutes or until liquid had cooked down.

Combine remaining taco sauce with enchilada sauce and begin layering in a 8x8 casserole or slightly larger if you want. I used an almost 9x13 the last time I made it. You will make 3 layers so divide ingredients into thirds. Start with a very thin layer of green chile sauce, next a single layer of tortillas pieces, then a layer of meat/bean mixture, then a layer of cheese, and start again with 1/3 of sauce. Continue with remaining layers and bake at 350 degrees for 30 minutes or until top starts to brown and casserole is bubbling.

Serve with a dollop of sour cream and a salad. 

Vegetable Beef Pot Pie

Let's face it, pie makes people happy whether it's sweet or savory. Hillbilly loves his beef and veggies, as any good Texan should and he absolutely loves pie. He calls me every afternoon and asks me what's for supper and I'm pretty sure I heard him smile when I told him what we were having tonight. Make this delicious pot pie for your family soon and see if you get a smile out of them.

Ingredients:

• 1 1/2 lbs. stew meat cut into small bite size pieces
• 1 cup carrots, sliced small
• 1 cup green peas
• 1 1/2 cups potatoes, diced small
• 1/2 cup chopped celery
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 tbsp beef base or 2 beef bullion
• 2 tbsp olive oil
• 2 tbsp flour
• salt and pepper
• 1 1/2 cups water
• 1 pie crust
• egg wash

Directions:
Heat oil over medium high heat and brown seasoned meat adding onions, garlic and celery half way thru. Once meat is browned and vegetables are tender crisp add the flour and cook for 2 minutes. Then add water and beef base or bullion and bay leaf. Simmer until meat is tender, about an hour. At this point, add the potatoes and carrots and simmer until tender. Give it a taste and adjust season if needed. Add peas and turn off the heat.

Place in deep dish pie plate or other shallow pan, top with prepared pie crust and poke holes in crust to vent. Brush with egg wash and bake at 425 degrees for 20-25 minutes or until pie crust is brown and filling is bubbling.

Brother-in-law Sausage Bread

My brother-in-law called me the other day and requested that I make a loaf of bread stuffed with sausage and cheese.  So, being the great sister-in-law that I am, I made him one.  This is what I did.

Bread Ingredients:

• 1 1/2 cups warm water
• 1 tsp yeast
• 2 tbsp sugar
• 1/2 tsp salt
• 3 1/2 to 4 cups flour

Filling Ingredients:

• 1 lb. pkg Jimmy Dean regular sausage
• 4 ounces cream cheese, softened
• 1/2 cup sharp cheddar cheese
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese
• 1/4 cup sour cream
• 2 diced green onions
• 1 tsp garlic powder
• 1/2  tsp salt

Directions:
In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes or until yeast has activated.  Stir in the first two cups of flour with a heavy spoon. Add the remaining flour a little at a time until dough becomes too stiff to easily stir. Use your own judgment on how much flour to use as you may not need the entire 4 cups. Turn out onto a floured surface and begin to knead, adding a little flour at a time until the dough is no longer sticky.   Continue kneading until dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled in size. (It usually takes a little over an hour for me.)   Be sure to place the dough in a warm place in the kitchen.

While dough is rising prepare filling.  Brown sausage and drain grease and combine with all the filling ingredients. 

Once your dough has risen to twice it’s original size, punch the dough down and turn out on a floured surface.  Roll out to an approximate 13x9  oval and spread filling out leaving an inch all the way around edges.  Roll it like a jelly roll into a French bread shape and seal edge and ends by pinching together.  Place on a greased baking sheet, seam side down, cover with tea towel and let rise for 30 minutes.  Before placing in oven brush with the egg wash.  Bake at 350 for 25-30 minutes.

Shepherds Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 2 tablespoon butter
• 1 tablespoon finely chopped onion
• 1 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 3 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1 cup beef broth
• 1 tbsp worstershire sauce
• paprika

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees.
3. Cook ground beef and onion cook until meat is browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, worstershire  and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with paprika.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Quick Hamburger Stroganoff

Ingredients:

• 2 tablespoons butter, margarine,or vegetable oil
• 1 medium onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 pound lean ground beef
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 1 1/2 cup beef broth
• 1/2 cup sour cream
• 2 tablespoons parsley
• Hot cooked noodles

Directions:

In large skillet, heat butter. Add onion and cook over med heat, stirring often, until softened, about 3 min. Add mushrooms and cook until mushrooms have given off their liquid and are lightly browned, about 5 min. Add beef and cook, stirring often to break up meat; until loses its pink color, about 5 min. Add Worcestershire, salt and pepper. Stir in flour and cook, stirring often, 1 min. Stir in broth and bring to a simmer and cook until thickened, about 1 min.
Remove from heat and stir in sour cream. Return skillet to med. heat and cook, stirring constantly, just to warm sour cream through, about 30 seconds. Sprinkle with parsley and serve immediately over hot noodles.

Braised Short Ribs

I tried this Emerill Lagasse recipe last night and it was delicious!  I used red wine instead of red wine vinegar and less beef broth and it was great.  I also added some salt and used less Creole seasoning and I thickened the sauce with 2 Tbsp corn starch and served it over garlic mashed potatoes.  YUM!
Ingredients:

• 2 tablespoons vegetable oil
• 2 1/2 pounds short ribs, cut into individual ribs ( I used boneless)
• 2 tablespoons Creole seasoning
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 cup peeled, seeded and chopped fresh or canned tomatoes
• 2 tablespoons chopped garlic
• 1/2 cup red wine vinegar ( I used 3/4 cup red wine and less broth)
• 2 tablespoons Worcestershire sauce
• 3 bay leaves
• 2 teaspoons black pepper
• 2 quarts beef broth or just enough to cover ribs
• 1/4 cup chopped scallion (green part only), for sprinkling

Directions

Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary. When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.

Stuffed Bell Peppers

  These are just like Momma used to make and took me back to when I was younger.  Momma always made us a pan of filling without the peppers.  I was a picky eater when I was kid but it’s obvious by the size of my rear that I have overcame this affliction. 
Ingredients:

• 6 medium size green bell peppers (or if your pigs like we are 4 large peppers)
• 1 pound lean ground beef
• 2 cups pre-cooked rice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 chopped onion
• 1 can (8 oz.) tomato sauce
• dash of Worcestershire sauce
• dash of hot sauce
• 1 1/2 cup grated Cheddar cheese

Directions:
Cut tops off peppers, remove seeds and precook for 5 minutes in boiling water.
Brown beef, onions, garlic, salt, and pepper together.  Next, add rice, tomato sauce, Worcestershire sauce, hot sauce and half of the cheese to mixture.  Stuff peppers with mixture and top with other half of grated cheese and place in baking dish.   Place any remaining meat mixture in pan surrounding the peppers.
Bake at 350 degrees for 35-40 minutes.

Smokey Hominy Hamburger and Rice

• 1 lb ground meat
• 1 small chopped onion
• 1/4 cup chopped bell pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 1/2 tbsp smoky paprika
• 1 tsp season salt
• fresh ground pepper
• 1 pinch red pepper flake
• 2 cans hominy, drained
• 1 can pinto beans, drained
• 4 oz tomato sauce
• 2 cups water
• 1 cup rice

I threw this together the other night because that was what I had in the pantry.   It’s sort of a homemade hamburger helper.  Make sure you use SMOKEY paprika because I’m not sure it would be that great using regular paprika.  I could put Smokey Paprika on cardboard and we would probably eat it and like it.  It has a flavor of it’s own.

Brown ground meat with onion and bell pepper, drain renderings.  Add all other ingredients and cook until rice has absorbed almost all the liquid.  Serve it with a salad for a quick weeknight meal.

Ciabatta Cheese Steaks with the Works

Hillbilly is no longer allowed to watch Food Network with me.  Together we watched an episode of Rachel Ray making this meat lovers sandwich and he requested it the next day.  It was delicious but ridiculously fattening.  My meat and potatoes man was in heaven.

Ingredients

• 4 flat iron steaks, 6 to 8 ounces each
• Extra-virgin olive oil, for coating, plus 2 tablespoons
• Grill seasoning
• 3 cubanelle peppers or bell peppers, seeded and thinly sliced
• 1 clove garlic, peeled and crushed
• 1 large onion, thinly sliced
• 1/4 cup hot pepper rings (sometimes labeled banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• Salt and freshly ground black pepper
• Nutmeg, freshly grated
• 2 cups grated provolone cheese
• 2 loaves ciabatta, about 12 inches long

Directions

Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.

Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.

Heat oven to 250 degrees F if you need to crisp up the bread.

While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.

When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.

To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions

Spaghetti and Meatballs

Ingredients

For the meatballs:

• 1/2 pound ground pork
• 1 pound ground beef
• 3/4 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 1/2 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Guacamole Ranch Burgers

With grilling season right around the corner my family will begin requesting these any day now.  These burgers are the only thing First Born can cook, God love her.
Avocado’s are a gift from God, a perfect fruit.  I love to eat them with just a little salt and pepper but my family insists that I make Guacamole and this is what I do.
La Reina’s (the queen’s) Guacamole

• 3 avocados
• 1 small tomato, diced
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• dash of Worcestershire sauce (secret ingredient)
• dash of Tabasco
• salt and pepper
• a few shakes of  fajita seasoning (optional)
• 1 tbsp fresh lime juice

Mix together leaving avocado slightly chunky.  Please don’t pulverize the avocados.  What did they ever do to you?
Now for the burgers.
Ranch Burgers

• 2 lbs ground chuck
• 2 packages Hidden Valley Ranch Mix
• pepper jack cheese

That’s it.  Mix the ground chuck and ranch mix together.  Grill until Medium Well and top with Pepper Jack cheese and guacamole and whatever else you like on your burger.  Whatever you do, please don’t put sprouts on your burger (unless you are from California).  Sprouts on a burger or anything else is just wrong.  Sprouts should not be digested…I throw things away that are sprouting.  The thought of a sprout makes me shudder and gag.  Really.  I’m weird like that.
Enjoy your burger with some chips and Ranch Style beans.  Wash it down with a  Texas Tea, Jack and Coke or maybe a Margarita. 

Mexican Corn Bread and a Story

Beans and cornbread are basic country cooking .    Believe it or not but this was served at the reception when I married the ex.  It was a lovely event.  LOL!  We didn’t intend to serve beans and cornbread but we had some hungry people attending so my ex-mother in law pulled out the leftovers from lunch and served it up on the good china.  I still laugh about that red neck wedding reception.  Now if that’s not country I’ll kiss your…

Mexican Corn Bread

• 1lb. ground meat, optional
• 2 C. yellow corn meal
• 1 C. flour
• 3 tsp. baking powder
• 1 tsp. soda
• 3 tbsp. sugar
• 2 tsp. salt
• 4 eggs
• 1 C. buttermilk or regular milk (I like buttermilk)
• 1 C. cheddar cheese, grated
• 1 C. onion
• 4 jalapeno peppers or 1 can green chilis
• 1 can cream corn
• 3/4 C. oil or melted butter

Brown ground meat with onion and mix together with all other ingredients.  Bake at 350 degrees for 30-40 minutes until top is slightly browned.  Be sure not to overcook or it will become dry.  This serves a lot of people!

Serve with a big pot of pinto beans.  I don’t have an actual recipe for beans but the trick to good pinto beans is cooking in an aluminum pot or an iron pot and stirring with a wooden spoon.  This must be done slow and you must season with ham or ham bone or dry salt meat.  Some people season beans with smoked ham hocks but I don’t care for them.

Cornbread Taco Bake

Cornbread Taco Bake

• 1 lb ground beef
• 1 (1 ounce) package taco seasoning
• 1/2 cup milk
• 1/2 can creamed corn
• 1 T chopped jalapenos
• 1T chili powder
• 1 egg
• 1/2 cup green pepper chopped
• 1/4 cup chopped onions 
• 1 (8 ounce) can tomato sauce 
• 1  package cornbread mix
• 1 (2 7/8 ounce) can French-fried onions (optional)
• 2/3 cup shredded cheddar cheese
• black olives (optional)

1. In skillet, brown meat with onion and green pepper; drain.
2. Stir in taco seasoning and tomato sauce
3. Mix together cornbread mix, milk, corn, jalapeno, chili powder and add black olives and  half of the french fried onions if desired
4. Pour 1/3 of cornbread in the bottom of pan
5. Add the meat mixture to the pan
6. Sprinkle half of the cheese over the meat
7. Pour additional cornbread on top
8. Bake uncovered at 400°F for 20 minutes.
9. Top with cheese and french fried onions if desired.
10. Bake 2-3 minutes longer.

Serve with pinto beans and a green salad.  Ole’!

Crockpot Chicago Italian Beef Recipe

 I’ve never been to Chicago but I know that this a great recipe.

• 5 lbs rump roast (do not substitute for a different type roast)
• 2 (10 1/4 ounce) cans beef consommee (Broth)
• 1 (1 ounce) package Good Seasonings Italian salad dressing mix
• pepperoncini pepper (1/2-1 jars depending on level of spiciness)
• giardiniera (1/2-1 jars)
• 2-5 sweet green peppers (according to size)
• 1 loaf long thin French bread or sub sandwich bread

1. Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
2. Turn over at the 6th and 12th hour interval.
3. At the 17th hour cut sweet green peppers into strips lengthwise and cook in water on low heat until soft.
4. Cut bread into 6 inch lengths and slice on the side lengthwise.
5. Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
6. (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
7. Salt to taste.
8. OPEN WIDE and enjoy the most wonderful taste sensation. 

I used a smaller roast and cooked for about 12 hours total and I didn’t turn over until the 10th hour because I wasn’t home.  I also used less beef broth and only half a jar of both the peppers and  the giardiniera..  Serve on sub sandwich buns with Muenster Cheese.  Delicious and easy.

Beef Enchilada Casserole Recipe

 

Beef Enchilada Casserole Recipe

45 min | 15 min prep
SERVES 6 -8

• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 1/2 lb ground meat
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground red pepper
• 1 (10 3/4 ounce) cans creamy chicken verde soup
• 1 (4 1/2 ounce) can chopped green chiles
• 1 1/2 dozen corn tortillas, cut into triangles
• 2 (10 ounce) cans red enchilada sauce, divided
• 1 (16 ounce) can chili beans drained and rinsed
• 4 cups sharp cheddar cheese, shredded
• black olives, sliced (optional)

1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9x2-inch baking dish.
3. In large skillet, begin browning meat with onions.
4. Add garlic, ground chili powder, cumin, salt and red pepper.
5. Cook until beef is brown and crumbly; drain.
6. Stir in soup and green chiles, beans and enchilada sauce; reserve 1/2 can sauce to pour over top.
7. Line prepared baking dish with tortillas triangles.
8. Spread 1/3 mixture onto tortillas.
9. Evenly sprinkle with 1 cup cheese.
10. Layer more tortillas.
11. Cover with meat mixture.
12. Evenly sprinkle with 1 cup cheese.
13. Repeat again ending with cheese.
14. Evenly spoon remaining can of enchilada sauce on top.
15. Bake for 25 minutes or until hot and bubbly.
16. Garnish with sliced black olives and sour cream if desired.

Serve with a green salad with spicy ranch dressing.  Ole’!