Scrambled Enchiladas

My sister is the inspiration for this recipe.  She said something about scrambled enchilada’s one time and the below recipe is what came to my mind.  It’s a favorite in our house.

Scrambled Enchiladas

11 oz package corn tortillas
12 oz enchilada sauce
4 oz can diced green chilis
15 oz can balck beans – rinsed
1 – 1 1/2 c shredded cheese, plus more for topping

Options for meat (use only one):
2 c shredded beef – from this recipe
2 13oz cans of diced chicken in water
2 c shredded rotisserie chicken

Heat oven to 375 degrees.

Cut the tortillas into small strips and combine with all ingredients in a large bowl.

Transfer mixture to a 13×9 pan.

Sprinkle top with extra cheese.

Bake for 30 minutes, or until bubbly.

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This recipe is great with either chicken or shredded beef.  This could easily be made into a vegetarian dish with a can of diced tomatoes, a diced onion and a some diced zucchini.

Beef Tagine with Butternut Squash

I am a fan of the butternut squash.

This recipe is from Cooking Light, Jan/Feb 2011.

I did not alter the recipe in any way.

Beef Tagine with Butternut Squash

2 tsp paprika
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground ginger
1/2 tsp crushed red pepper
1/4 tsp black pepper
1 lb beef shoulder roast or petite tender roast, trimmed and cut into 1 inch cubes
1 tblsp olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 c fat-free, low-sodium chicken broth
14.5 oz can no-salt-added diced tomatoes, undrained
3 c cubed peeled butternut squash (1 inch cubes)
1/4 c chopped fresh cilantro – I skipped this.

Combine first 6 ingredients in a medium bowl.  Add beef; toss well to coat.

Heat oil in a dutch oven over med-high heat.  Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.  Add garlic; cook 1  minute, stirring frequently.

Stir in broth and tomatoes; bring to a boil.  Cook 5 minutes.  Add squash; cover, reduce heat and simmer 15 minutes or until squash is tender.  Sprinkle with cilantro.

I served this sans cilantro (I can not stand the stuff) with brown rice.  Husband and I both really liked this dish.  Spicy, sweet and a good hearty meal for a cold fall night.

Slow Cooker Beef and Bean Burritos

Almost every time we go out for Mexican food, husband will get a shredded beef burrito.  So this was a no-brainer to try.

This recipe is from Cooking Light, Jan/Feb 1997.

Substitutions noted below.

Slow Cooker Beef & Bean Burritos

2lb. London Broil
1.25 oz package taco season mix – I used the Trader Joes mix
Cooking Spray
1 c chopped onion
1 tblsp white vinegar
4.5 oz can chopped green chiles
16 oz can fat free refried beans – I used the Trader Joes fat free refried black beans
12 8inch fat free flour tortillas
1 1/2 c shredded Monterey Jack cheese – I used the Trader Joes three cheese blend
1 1/2 c chopped plum tomato
3/4 c fat-free sour cream

Trim fat from meat; rub seasoning mix over both sides of meat.  Place mean in an electric slow cooker coated with cooking spray; add onion, vinegar and green chiles.  Cover with lid; cook on low heat setting for 9 hours.

Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.  Combine meat and reserved cooking liquid; mix well.

Warm beans and tortillas according to package directions.  Spread 2 tblsp bean down the center of each tortilla.  Spoon a heaping 1/3 c meat mixture on top of beans.  Top each with 2 tblsp cheese, 2 tblsp tomato and 1 tblsp sour cream; roll up.

Using two forks to shred the meat was a bit time consuming.  After I finished (of course) I remembered a trick I read on Pintrest.  Chicken can be shredded by putting it in an electric mixer using the paddle attachment, I wonder if it would have worked with this beef?  I’ll try it for sure next time.

I thought this beef would be a bit more flavorful.  The next day the flavor had really sunk in and was super yummy.  This makes A LOT of shredded beef and I’m trying to decide the best way to use these leftovers.  Husband really liked these burritos and is ready for me to make them again.