Posts Tagged With: beans

A New Dish a Week Project: Bubble Up Enchiladas

Last week’s new dish for the week was an adapted recipe from emilybites.com. The recipe was Bubble Up Enchiladas. They’re pretty awesome. Just imagine biscuits, veggies, ground beef, ooey gooey cheese… you can’t go wrong, really.

Ingredients:
3-4 biscuits, uncooked (such as Pillsbury)
1 Jar or Can of enchilada sauce (we used Trader Joe’s- about 10oz)
3/4lb ground beef, uncooked
1-2 bell peppers (we used a red and a green), diced
1 small onion, diced
2 cloves of garlic, minced
1T olive oil
1 can black beans, rinsed and drained
8oz. shredded cheddar cheese

Steps:
1. Preheat oven to 350 F. Add olive oil to a large skillet over medium heat. When pan heats up, add in garlic and onion. Cook until onion becomes translucent and garlic is very fragrant.

2. Add ground beef and cook until browned and no pink.

3. Add the bell peppers, black beans, and enchilada sauce. Mix thoroughly.

4. Cover and allow to cook over medium for about 6 or 7 minutes.

5. Cut the biscuits into smaller chunks (we did about 6 per biscuit) and drop into skillet. Mix.

6. Take a 9×13 baking pan and lightly spray with pam or olive oil. Pour the skillet mixture in and spread evenly. Bake for about 30 minutes.

7. Remove pan from oven and sprinkle cheddar cheese over top. Place back into the oven for about 5-10 minutes or until cheese starts to bubble.

Enjoy!

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A New Dish a Week Project: Chicken Enchilada Soup

Our first featured new dish of the week is Chicken Enchilada Soup. It is delicious! Since we’re usually really busy we want to try to cook a dish on a weekend that we can then use throughout the week for lunch and/or dinner. Meghan found the original recipe for this soup on skinnytaste.com and after adapting a few ingredients here and there, we found the perfect combo. You can eat the soup plain or you can top it with cheese, scallions, sour cream, avocado, tortilla chips, etc. It has just the right amount of zest and it fills you up!

Ingredients:
8 Medium sized tomatoes, diced (the original recipe calls for a can of diced tomatoes but we wanted to use fresh)
1 can black beans, drained and rinsed
2 cups frozen corn
1/2 cup onion, finely diced
4 cloves garlic, minced (we used a small cheese grater)
1 8 ounce can of tomato sauce
4 cups chicken broth
1 pound chicken breasts
3 teaspoons adobo sauce (get a small can with chiles in it)
1-2 chiles from the aforementioned can of chiles in adobo sauce), minced
1/4 cup cilantro, chopped
2 teaspoons olive oil
cayenne pepper, italian seasoning, cumin, salt, pepper

Steps:
1. Heat oil over medium-low heat in a skillet. Add the onion and garlic and cook until fragrant, garlic is slightly browned, and onion is translucent (about 5 minutes)

2. Slowly add the chicken broth to the garlic-onion mixture, stirring all the while. Add in the tomato sauce, again stirring to combine. Add the adobo sauce and minced chiles. Bring contents to a boil.

3. Add the cilantro and remove skillet from the heat. Pour skillet contents into crock pot.

4. Add the beans, corn, and spices (we used about 1 teaspoon of each) to the crock pot. Mix well by stirring.

5. Drop the chicken breasts (uncooked and whole) into the crock pot. Set crock pot to low, cover it, and let cook for 4-5 hours (we let ours go about 4.5 hours).

6. Remove the chicken and using two forks, shred. Return to crock pot and stir. Adjust seasonings to taste (we added a bit more pepper). Soup’s on!

To serve, top with diced scallions, sour cream, avocado, shredded cheese, tortilla chips, or just about anything else!

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