Friday, November 9, 2007

Layered Enchilada Bake

It's been a long time since I have posted a recipe. I guess I can't call it recipe of the week when I don't post any for months. I have tried a bunch of new recipes but I never find time to blog about them. Anyway, the other week 8 of my friends decided to do a meal swap. Everyone made 8 of one dish and brought it to swap. At the swap everyone got one of each meal so you go home with 8 meals. The concept is it that if you are making lasagna it is easier to make multiple pans of it since everything is out and you can buy in bulk. You cook once and in return get 8 meals to freeze. It turned out to be a success and we plan on doing it again. It has been great for nights I teach swim lessons and don't get home until 7:00. I pull one of the meals out of the freezer put it in the oven program the delay start and when we get home dinner is ready.

I was planning on making chicken enchiladas but a lot of people signed up to make chicken dishes. I didn't want to make another chicken dish so I had to find something else to make. I saw this recipe in the Food and Family Kraft Magazine and thought I would give it a try. Pretty risky making it for 8 people not even knowing if it was good. Luckily it was really good. By the way, if you don't get the Food and Family Kraft Magazine I highly recommend it. it comes about 4 times a year and is FREE. Yep Free! you can't beat that. All you do is register for it on their website. It is full of great recipes.

Here's the recipe:
1 lb of lean ground beef
1 large onion, chopped
2 c Salsa
1 can (15 oz) black beans drained and rinsed
1/4 c Italian dressing
2 Tbsp Taco Seasoning
6 flour tortillas
1 c sour cream
1 package of Kraft Mexican Cheddar cheese (I used regular cheddar)

Brown meat and onions, Drain. Add salsa, beans, dressing, seasoning, and mix well Arrange 3 tortillas in a single layer in bottom of baking dish, cover with layers of half each of the eat mixture, sour cream and cheese. Repeat all layers. cover with foil.
Cook now - preheat oven 400 bake covered 30 min remove foil bake additional 10 min. let stand 5 min
Cook later - freeze up to 3 months, preheat oven 400 bake covered 1 hour. remove foil bake additional 15 min let stand 5 min

1 comment:

BDMcEvoy said...

I'm looking forwrad to trying this! I'm always looking for new things to cook (and easy!)