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.

Goldendoodle's New Do

It's been busy around here.  Gus and Hillbilly and I all got our hair fixed this week and we are ready for spring.  Gus's groomer asked if he was ever going to stop growing.  I'm truly beginning to wonder.  He just keeps growing.  He is HUGE and sweet and silly and lovable and mischevious and HUGE!

I've been researching cameras and lenses and I think I have narrowed it down to the best starter digital SLR for my budget.  We're going to make the purchase on Saturday.  I'm super excited.  It will probably take me a year or two to figure it all out but maybe I will eventually have decent photos. 

We have our eyes on a couple of pieces of property but we're still kicking around a few things.  We might make it to the country some day.  Moving to the country is just going to take baby steps and patience.

Patience is something Gus knows nothing about.  The photo below is deceiving, he was just worn out from going to the groomer.  My little muffin is SO soft and he smells really good.  Is it wrong to love a dog this much?  Nah...



I've really got a bunch of nothing to talk about but I wanted to say "hi".  It's almost happy hour so I'll talk to y'all later. 

Buffalo Chicken Dip

This dip is completely yummy.  I made it for the Superbowl party and am just getting around to posting.  Try it, you'll like it.

 

Ingredients:

• 8 oz. cream cheese, softened to room temperature
• 2 cups cooked shredded chicken or canned chicken
• 1/2 cup ranch salad dressing
• 1/3 cup buffalo wing sauce
• 1/2 cup crumbled gorganzola
• 1/2 cup shredded Monterey Jack cheese

Directions:

Preheat the oven to 350 degrees. Spray a pie plate or 1-quart casserole dish with cooking spray. Add the cream cheese to the chicken. Next add the ranch dressing and the hot wing sauce and mix it all together then stir in the blue cheese and pour the mixture into your prepared pie plate. Sprinkle on the Monterey Jack cheese, and bake 15-20 minutes.

Serve with celery sticks, pita chips and crackers.

We All Bleed Red

Hello Ronnie, good to see you.

To my Sweeties

Happy Valentine's Day to all my sweet blog friends.

Broccoli Cheese Soup

Yes, it's another soup recipe.  I just love soup when it's cold out.

Ingredients:

• 1/2 medium chopped onion
• 1/4 cup butter
• 3 tbsp flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh or frozen broccoli
• 1 cup carrots, julienned
• 1/4 teaspoon nutmeg
• 1/4 tsp garlic powder
• 4 ounces grated sharp cheddar cheese
• 4 ounces processed cheese ( you could use 8 oz of one kind of cheese)
• 1/2 tsp salt
• 1/4 tsp white pepper 

Directions:

Sauté onion in butter until softened.  Add flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half and half.   Next add the chicken stock and simmer for about 10 minutes.

Then add the broccoli, garlic powder, carrots and onions and cook over low heat 20-25 minutes or until vegetables are tender. Stir in the cheese and season with salt, pepper and nutmeg.  Allow cheese to melt completely and serve while hot.