Enchilada Pie v 2

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Enchilada Pie V 2

Ingredients:

1 pound lean ground beef
2 (15 oz) cans Ranch Style Beans
1/2 cup thick salsa – homemade or use any kind you like, mild, medium, or hot.
1 T chili powder
1 t cumin powder
1/4 t Mexican oregano (not Mediterranean)
Pinch of cayenne, optional
10 corn tortillas
2 T butter, softened
8 oz Tex-Mex shredded cheese (10 oz is fine)
1/3 cup onion, chopped, optional

Optional: serranos, jalapenos, pickled hot peppers for layering to the dish or for adding at the table, avocadoes are wonderful served along with the pie, as well as salsa and cayenne. Make it as hot as you like.

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Pinto Bean Soup

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Pinto bean soup2

Ingredients:

1 lb dried pinto beans
cold water
2 T olive oil
1 medium sweet onion, chopped
1 stalk celery, chopped
4 cloves garlic, minced
4 cups chicken stock, low sodium
2 t Mexican oregano
1 1/2 teaspoon ground cumin
1/2 t ground black pepper
6 slices thick meaty bacon, chopped into 1/2 inch pieces
1 (14.5 oz) can tomatoes, diced
1 (4 oz) can mild or hot green chiles, chopped
1/4 t cayenne – or more to taste
1 T cilantro
Sea salt to taste

Garnishes: Mexican melting cheese or fresh crumbling cheese, diced avocado, chopped cilantro, and sliced green onions, pico de gallo, serranos, jalapenos Read More

Spicy Chili Mac

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Ingredients:

1 T extra virgin olive oil
1 medium onion, chopped
1/2 sweet red bell pepper, chopped
2 jalapenos, deseeded and minced
1 1/2 lb ground chuck
3 t garlic powder
1/2 t fresh cracked black pepper
2 1/2 T chili powder
2 t cumin
1/4 t cayenne powder
Pinch of good sea salt
1 (16 oz) can pinto beans, drained and rinsed
2 (10 oz) cans chopped tomatoes with hot chile or peppers – Rotel or Hatch work well.
2 cups elbow macaroni
Water – measure by filling the three empty tomato cans so you get all the tomato goodness within
1/4 cup cilantro, chopped, divided use

Optional: shredded cheddar, chopped onions, slices of jalapeno, Tabasco sauce, etc Read More