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...

INGREDIENTS

1 lb. ground turkey

1 lb. ground beef
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

DIRECTIONS
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.

Prepare casserole:
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.

Enjoy!

KITCHEN KREATIONS: Sausage, Potato, and Spinach Breakfast Frittata

View from our front porch...

Welcome to Snowmageddon 2011... Weather forecast is predicting up to 22 inches!!!

View from our balcony...








The hubby and I are snowed in today. The forecast is predicting up to 22 inches of snow by noon tomorrow. Looks like I may get to have two days at home with my honey bunny. Yippee!!!
LOL!
So, in honor of our snow day together, we are making breakfast. I thought I would try making a frittata. I couldn't find a recipe that I liked, so hey, I made up my own. Let me know if you decide to make it and tell me what you think.


INGREDIENTS
8 eggs
1/2 pound breakfast sausage
1 frozen bag onions and bell peppers (as much as you like, to taste)
frozen breakfast potatoes
2 cups shredded cheese (divided)
10 oz can of cream of mushroom soup
10 oz amount of skim milk (use empty soup can to measure)
1/2 bag frozen chopped spinach
1 Tbsp olive oil
Pam butter flavored cooking spray

Seasonings (your preference-to taste)
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Heat cooking oil in skillet and saute onions and bell peppers until tender.
3. Add breakfast sausage to skillet and cook until browned.
4. Drain grease from sausage and onion mixture and remove from heat.
5. Microwave spinach in container with 1-2 Tbsp water covered with saran wrap for 2-3 minutes.
6. Drain spinach well.
7. Mix eggs, cream of mushroom, and milk and whisk until combined.
8. Add seasonings to egg mixture if desired.
9. Add 3/4 cup of shredded cheese and mix well.
10. Spray casserole dish with Pam cooking spray.
11. Layer bottom of casserole dish with frozen breakfast potatoes.
12. Mix spinach with sausage mixture.
13. Layer spinach and sausage mixture over potatoes.
14. Pour egg and cheese mixture into casserole dish.
15. Bake in oven for 40-50 minutes or until casserole gets firm and inserted fork comes out clean.
16. Remove from oven.
17. Spread remaining 1/4 cup cheese over casserole, cover and let sit for 5 minutes.
18. Serve and enjoy.

KITCHEN KREATION: Homemade Chili with Beans

On this cold and blustery winter night, I thought I would prepare a delicious pot of homemade chili. I didn't know what category to put this recipe in, so I looked up the definition of chili on Wikipedia. I know, I know, just wanted to broaden my horizons a little bit, and hey, if you don't know something, google it! LOL!

According to Wikipedia:
Chili con carne (often known simply as chili) is a spicy stew. The name "chili con carne" is taken from Spanish, and means "peppers with meat." Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included.

Hmm, I think somewhere in my mind I knew that Chili was a Mexican dish, but for some reason, I was having a full mental moment. I don't have an actual recipe for this dish. This is one that I have perfected over the years since I am a chili-lovin' gal. So this is a true "original," as in coming straight from my kitchen to yours. Hope you enjoy it.

Ingredients
1 lb lean ground beef
1 lb lean ground turkey
1 cup chopped medium yellow onion
1/2 chopped green bell pepper
4 cans kidney beans - rinsed
8 oz. can tomato sauce
10 oz. can Rotel tomatoes - undrained
2 packages McCormick Mild Chili seasoning (can use hot-your preference)
1 tsp minced garlic
1 tsp cumin
1 tsp chili powder
1 Tbsp brown sugar
1 Tbsp olive oil
4 cups water - can add more or less depending on how thick you want your chili
shredded cheese (optional)
sour cream (optional)

Directions

1. Heat olive oil in non-stick skillet.
2. Cook garlic, bell pepper and onions in oil until tender.
3. Add ground beef and ground turkey.
4. While meat is browning, heat water in large pot.
5. Open cans of beans. Rinse well and dump in pot.
6. Add Rotel tomatoes and tomato sauce.
7. Add McCormick Chili seasonings, cumin, brown sugar and chili powder. Stir well to combine.
   
8. Heat to boiling. Stir occasionally.
   
9. When meat is completely cooked, drain fat and add to beans. Stir well to combine.
   
10. Lower temperature on stove, cover pot and simmer for 30 minutes.
11. When done, add cheese and sour cream to garnish as desired.
12. Enjoy!

KITCHEN KREATIONS: Mexican Rice Casserole

Sunday Dinner:

Ok, for dinner tonight, I'm going to experiment a little bit with our dinner.
I recently came across an amazing blog called "For The Love of Cooking" and there is a beautiful picture of a mexican rice casserole that I am anxious to try tonight.

So, I am going to adapt it a little bit using ground turkey instead of ground beef and omitting the sliced tomatoes on top. I'll try to post a picture to let you all know how it came out.

UPDATE: Sorry, the hubby and I were so anxious to try this casserole that we forgot about taking pictures until after we were done eating. Here is the picture from her blog. My casserole didn't come out quite as pretty and we left the sliced tomatoes off the top, but it was oh so delish and turned out nicely.

Ingredients
1 1/2 cups of white rice, prepared per instructions
1 tsp of olive oil
1 lb lean ground beef or ground turkey
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp dried cumin
1 tsp garlic powder
1 tsp dried oregano
1/2-1 tsp crushed red pepper flakes
Sea salt and fresh cracked pepper, to taste
1 15 oz can of black beans, drained and rinsed
1 15 oz can of tomato sauce
3-4 tbsp fresh cilantro, chopped (divided)
1-2 cups of shredded cheddar cheese
3-4 tomatoes, sliced thickly
Sour cream (topping)
Salsa (topping)
Guacamole (topping)

Directions

1. Preheat the oven to 350 degrees.
2. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat.
3. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings.
4. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender.
5. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
6. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture.
7. Mix the ingredients thoroughly, taste and re-season if needed.
8. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly.
9. Place the tomato slices on top of the rice mixture then top with cheddar cheese.
10. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish.
11. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing.
12. Top with a dollop of sour cream and the remaining chopped cilantro. Enjoy.