Tag Archives: Tomato sauce

Beef Enchiladas w/ Home made Enchilada Sauce

Oh my goodness! Have I found a fabulously easy dinner? YES I HAVE!!! I have been craving enchiladas for the past few weeks, since going back to work, I have no time anymore to make homemade dinners! I called on the Food Gods and they answered my foodie prayers! Voila…ENCHILADAS!! Hope you enjoy this……..scratch that…….YOU WILL!!!

Makes: 5 enchiladas

Bake: 350 degrees for 15-20 minutes

Here’s what you’ll need…

Filling:

  • 5 whole wheat (fajita style) flour tortillas
  • 1 pound ground beef
  • 1 can (15 oz) refried beans
  • Shredded Pepper-Jack cheese

Enchilada Sauce: Makes 2 cups (approx.)

  • 1 can tomato sauce (15 oz)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP olive oil (I use Grape Seed Oil)
  • 1 cup chicken broth
  • 3 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp salt
  • 1/4 tsp ground oregano

Directions for Sauce:

Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt, and oregano and cook for about 30 seconds (this will give your sauce a fuller flavor).

Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approx. 8-10 minutes, stirring occasionally.

Remove from heat and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce ( I skip this step because I like the onions to be included in my enchiladas and this sauce can be kept in the fridge up to a week).

Directions for Enchiladas:

  1. Place flour tortilla flat on wax paper, spread 1/5 of the can of refried beans to the edges of the tortilla with the back of a spoon (this will act as a glue). Continue doing this to all 5 tortillas. Set aside.
  2. Brown ground beef in a large skillet over medium heat and season with a little salt and black pepper. Cook until brown and remove from heat, drain grease, return to skillet.
  3. Spread a small amount of enchilada sauce in the middle of the tortilla, place 1/5 of the cooked ground beef (in a line across the tortilla) over the sauce, repeat for all 5 tortillas.
  4. Sprinkle shredded cheese over beef (use as much as you want…remember to save some for the baking process!)
  5. Bring one side and fold (roll) over until the tortilla is sealed. Place in a 13×9″ pan and place each filled and rolled tortilla (seam-side down) smother the enchiladas with the remaining sauce, then add shredded cheese and bake in the oven (350 degrees) for 15-20 minutes or until cheese is melted and bubbly!

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Taco Chili

It was a very cold and rainy day here in the midwest and I was NOT attempting to leave the house for anything. I knew I was making chili tonight but I wanted something with a little heat and some tantalizing spice to it. So I found a recipe for taco chili. I added Rotel tomatoes and Jalapenos to the mix and used 1 Tbsp of my own taco/chili seasoning mix (spices, rubs, and marinades category). We served this chili with cornbread! Mmm!

Makes:  6 servings

Here’s what you’ll need:

1 lb. ground beef or turkey (shredded chicken would work great too!)

1/2 large onion, chopped

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (10 oz) can Rotel tomatoes

1 (28 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 packet of taco seasoning mix

1 packet of ranch dressing mix (I use 1 Tbsp from the small container that I have)

small amount of jalapenos (depends on your heat preference)

Directions:

In a large stock pot, over medium heat, brown the beef and the onion until cooked through……

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Once the beef is cooked, add the Rotel…..

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Add the diced tomatoes…..

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Add the tomato sauce…..

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The ranch dressing mix…..

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The taco seasoning…..

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The can of kidney beans…..

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Bring to a boil……

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Once boiling, reduce heat and let simmer for 15-30 minutes or until heated through and ready to eat! Mmm!

I like to serve mine over cornbread!

 

Deep Dish Pizza

It turned out to be a great day and since the Spring semester has started, I needed to make a dinner that wasn’t going to take up my entire evening. My brain needs rest…ha! So Josh and I decided on a pizza, but what kind? We agreed on a deep dish and OMG, that’s all I can say about this pizza. I have looked over and over for a great pizza dough recipe and I could not find one. I order from King Arthur Flour all the time and I thought I might as well spend the extra money and try out their pizza crust mix. I did and we fell in love tonight. This dough is very “fluffy” and has great flavor. Please make sure that when you bake the pizza, you can turn the pizza pan every 10 minutes or so for even baking and so that the dough can bake evenly. We sure hope you enjoy!

Makes: 12″ pizza (2-4 servings) ~ depends on the appetite

Bake Time: 18-25 minutes

Here’s what you’ll need:

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1 (12-inch) deep dish pizza pan

1 box pizza crust mix

2 Tbsp olive oil (for the dough)

1 1/4 cups lukewarm water (for the dough)

1/2 pound ground beef, cooked and drained

1/4 onion, chopped

1/4 bell pepper, chopped

1/2 cup mushrooms, washed and sliced (I bought pre-sliced)

8-10 slices of pepperoni

pinch of borsari or italian seasoning

Shredded cheese

1 small can of tomato sauce

Directions:

Pre heat oven to 425 degrees. In a large skillet, cook ground beef until browned, then drain. Set beef aside. Prepare pizza crust mix according to package directions and place into greased deep dish pizza pan (we used 12″)….

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Let dough rest for about 30 minutes prior to adding toppings (need the dough to “puff” up a little bit), then add tomato sauce….

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Add onions, mushrooms, pepper, and other toppings (you can add whatever toppings you desire~these are just the toppings that Josh and I like)…

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Place in pre heated oven for 18-25 minutes, turning every 10 minutes so the dough can bake evenly….

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And the cheese is golden on top…(I usually add the cheese during the last half of the cooking time)….

deep dish pizza 007 ENJOY!!!

 

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