Archive for June, 2014

Green Chili Casserole

Posted: June 2, 2014 in Victory
Tags: , , ,

The Original Pin:
Rating: Very, Very Good

(Just picture this in your head as I failed to take a picture. Next time!)

Green Chili Casserole
(Ingredients already doubled because it’s so good and you’ll wish you had’ve otherwise)

Yield: 6 Servings
(Adapted from Green Beef Cattle)

2 lb. Grass-fed Beef
1 Onion, chopped
1 large can Whole Green Chilies
1 can Chopped Green Chilies
Cheese to taste
8 Eggs
3 cups Milk
1/2 cup Flour
~ 1 1/2 TBLS Red Pepper

Preheat your oven to 375. Brown the meat and onion. Add salt, pepper, and red pepper. Place whole green chiles on the bottom of a 9×13 pan. Top with cheese and then the meat mixture. Add another layer of grated cheese and the chopped green chiles. Mix eggs and milk. Add flour and whisk. Pour over the other ingredients. Bake at 375 for about 50 minutes. Cover with foil halfway through if it gets too brown.


The Original Pin:

Rating: Not that great

Sweet Potato Black Bean Enchiladas
Makes 6-8 servings, 1 9×13 pan
(Slightly Adapted From $5 Dinners)

2 medium sweet potatoes
1 can black beens or 2 cups cooked black beans
1/2 cup salsa
12 corn tortillas
1 can red enchilada sauce, or 1 1/2 cups homemade enchilada sauce
2 cups shredded cheese
Side of veggies or fruit

Preheat the oven to 350*. Steam bake the sweet potatoes for about an hour. Let cool. Cut them into bite size chunks and add them to a mixing bowl. Add the drained and rinsed black beans and salsa. Stir gently.

Line the bottom of your 9×13 pan with corn tortillas. Spoon the sweet potato mixture into the pan. Pour red enchilada sauce over the top and add the shredded cheese over the sauce.

Bake at 350* for 25 minutes or until cheese has melted and the sauce is bubbly. Let cool slightly before serving.

We are quite pleased that all of the leftovers are finally gone. Sweet potatoes simply don’t taste right in enchiladas. My husband says that we could have it again, but use normal potatoes instead.