Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam. I'm not even certain what store bought pimento cheese might contain, nor do I want to find out. It's a shame because pimento cheese can be a delightful treat, even if it does Read the full post…
In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days. The breeze was a little cool but that didn't stop me from swimming several laps this morning and I felt great afterwards! Have you exercised lately? With fall's cooler temperatures and fewer insects, you Read the full post…
A friend of mine was recently diagnosed with shingles so I felt I should discuss this nasty virus once again. If you ever had chicken pox, you are at risk for getting shingles and believe me, you don't want it. Shingles is a painful rash with blisters that scab over and may take 4 weeks or more to heal. The Read the full post…
There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro. My husband and I celebrated our 23rd anniversary this past weekend by spending Read the full post…
Summer is winding down , the year is more than half way over and our January resolutions are long forgotten. It's time for a health reality check. First of all, how is your health lately? If you have enjoyed good health, are you thankful? Take some time to appreciate how wonderful it feels to be healthy, for your family to Read the full post…
I'm back from a lovely beach vacation and I wish I was still there with all my heart. Wouldn't it be nice if our every day life was as nice as a vacation? If we could relax, eat well, sleep and exercise just enough without having to worry about bills, work, illnesses and school, our lives would be perfect. But Read the full post…
I made the best beef enchiladas recently but of course I didn’t use beef. Sorry Cattle Ranchers, but it’s Not What’s For Dinner at my house. I don’t know why it is that I don’t care much for beef, especially ground beef but there it is. Anyway, you can make these enchiladas with ground beef, or ground turkey or even tofu if you like. I cannot guarantee the taste if you substitute tofu however. You will be on your own. If you are vegetarian, try beans. I think that would be good.
This meal will get you over hump day and let you slide down the other side to the weekend, it’s that good. It’s not hard to make but little touches like taking time to dice a jalapeño and some green onion plus using fire roasted tomatoes makes a huge taste difference. I share my recipes in order to inspire others to cook; to show that cooking isn’t that difficult and that healthy foods don’t have to taste bad. With this recipe, don’t go overboard on the cheese and sour cream and you’ll save yourself from eating too many fat calories.
Best Beef Enchiladas
1 lb. ground meat, your choice
1 large onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
Brown the above ingredients till meat is no longer pink. Drain and rinse in a colander.
Return to skillet and add 2 cans of fire roasted tomatoes and 1 Tbsp. of chili powder. It should look like this.
Spray an 8×12 casserole dish with cooking spray. Spread a little bit of the meat sauce in the bottom and top with a layer of torn corn tortillas.
Spread some meat sauce on top of the tortillas and sprinkle with a tiny bit of grated cheddar cheese. Repeat layers two more times, finishing with meat sauce on top. Dollop no more than 1 cup low fat sour cream or non fat plain Greek yogurt (you earn extra brownie points if you use the yogurt!) on top of the casserole, sprinkle with 4 or 5 chopped green onions and a bit more cheddar cheese. Bake at 350 for 30 minutes until nice and bubbly.
Enjoy with a side of grilled vegetables like we did. Simply halve some squash and drizzle with olive oil. Season with rosemary, tarragon or other herbs, garlic, salt and pepper. Grill over medium heat a few minutes on each side until tender. You’ll be glad you got in touch with your Hispanic roots, real or imagined.
Upadated on June 26, 2013
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