Tuesday, February 1, 2011
KITCHEN KREATIONS: Ground Beef and Turkey Enchilada Casserole
Off to Mexico we go again, fam! I wanted to try this recipe for Chicken Enchiladas, but when I went to the grocery store, I didn't know if I was supposed to get the green enchilada sauce or the red enchilada sauce. I ended up getting the red enchilada sauce. After watching the food network and a couple of Youtube videos, I learned that for chicken enchiladas you are supposed to use the green sauce. For beef, you are supposed to used the red sauce. So, my menu changed from Chicken Enchiladas to Ground Beef and Turkey Enchiladas. Hey, I can be flexible...
On tonight's menu is the enchilada casserole. We are also having Mexican rice (Zatarain's Yellow Rice + Green Giant Mexicorn), and refried beans. Since I still wasn't able to find the recipe that I was looking for, I decided to free-style it again and make my own. I seem to be on a roll today...
1/2 chopped yellow onion
2 cloves minced garlic
1 package McCormick Taco seasoning
1 package McCormick Enchilada seasoning
1 tsp dried cilantro
1 1/2 cups water
8 oz can of tomato sauce
10 oz can of Rotel tomatoes (Mexican)
Old El Paso Mexican flavored 60 second rice (optional)
12 corn tortillas
1 package shredded cheese
4.5 oz. can mild green chilis
2 cans red enchilada sauce
2 Tbsp olive oil
Pam's cooking spray
sour cream - to garnish (optional)
green onions - to garnish (optional)
Zatarain's Yellow Rice
11 oz. can Green Giant Mexicorn (drained)
1 Tbsp butter
16 oz. can Fat Free Refried Beans
1/2 tsp dried cilantro
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
Preheat oven to 375 degrees.
Heat olive oil in large skillet.
Saute onions and garlic in skillet until tender.
Add ground turkey & ground beef to skillet. Cook until browned completely.
Drain fat from meat and crumble into small pieces. Return to skillet, reduce heat.
Add Rotel tomatoes, cilantro, water, taco & enchilada seasonings, tomato sauce, green chilis & enchilada sauce to meat.
Microwave 60 second rice. Add to meat mixture. Stir well.
Bring to boil, stirring often. Reduce heat.
While meat is cooking, prepare rice according to package directions. Add Mexicorn. Let simmer together until rice is done. Add butter and cover.
Spray 9 x 13 casserole dish with Pam cooking spray.
Layer meat and sauce mixture in bottom of casserole dish.
Cut tortillas in half or in strips and place over meat mixture.
Add shredded cheese.
Repeat layers as needed.
Place shredded cheese on top of last tortilla layer.
Cover casserole with aluminum foil.
Cook in oven for 30 minutes. Remove foil and place back in oven for additional 5 minutes.
Remove from oven and let sit for 5 minutes.
Add 1/8 cup water to microwave-safe bowl. Add refried beans and seasonings. Microwave on high for 1-2 minutes until hot.