BEEF ENCHILADA DINNER
Source of Recipe
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List of Ingredients
Marinade:
1/2 cup oil
1/2 cup red wine vinegar
1tsp sugar
1/2 tsp salt
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1/2 to 1 pound sliced beef (round steak, flank steak, tri-tip,
whatever)
1 onion, sliced
1 green pepper,sliced
1 red or orange or yellow pepper, sliced
sour cream
grated cheddar cheese
salsa
black beans (see recipe below)
Slice the meat into thin strips. This is easiest if you get to it
before it's totally defrosted or if you throw it in the freezer for 20
minutes and then slice it. Marinate the meat for a few hours in the
refrigerator.
Heat a tsp of oil in the frying pan and start the vegetables. After a
minute or two, drain the meat and add it to the same pan. Cook over
medium heat until the meat is done and the vegetables are the way you like
them. (I prefer mine a bit crispy.) Put in a serving dish.
Serve with side dishes of sour cream, cheese, salsa, and beans. You can
heat up a can of refried beans or dress up a can of black beans. Make
some Spainish Rice(see recipe below) to go on the side. Heat up some
tortillas and let everyone make their own fajitas.
If you want to expand the menu, serve with some lemon-lime chicken(see
recipe below) and people can choose their meat of choice. Alternately,
if you have some vegetarians at the meal, keep the onions and peppers
distinct rather than cooking them with the steak. This is an easy meal
to entertain with, as people with different dietary concerns can leave
out the meat, carbs, dairy fat, whatever they're trying to avoid.
Low-carbers can just skip the tortilla and make a melange on their plate!
Dressed Up Black Beans
I like to cook dry beans but let's face it: I don't always plan ahead.
Canned beans are still pretty frugal. But dumping a can of beans in a
bowl and microwaving them may not qualify you for chef of the week.
Here's an easy way to dress them up a bit and give them your own special
touch.
1 tsp olive oil
1 onion. sliced
1 can black beans, not drained
1/2 tsp cumin or chili powder or a few shakes of red pepper flakes
Heat the oil in a frying pan while you peel and slice the onion. Cook
the onion very slowly until brown and caramelized. Add the beans the
flavorings of your choice and simmer until the liquid is mostly
evaporated.
Spanish Rice
2 Tblsp vegetable oil
1 cup uncooked long grain rice
1 medium onion, chopped
2 ½ cups water
1 ½ tsp salt
¾ tsp chili powder
1/8 tsp garlic powder
1 small green pepper, chopped (1/2 cup)
1 can (8 oz) tomato sauce.
Heat oil in 10 inch skillet. Cook rice and onion over medium heat for
about 5 minutes, stirring frequently.
Stir in remaining ingredients. Heat to boiling; reduce heat to low.
Cover and simmer about 30 minutes, stirring occasionally.
Goes great with homemade enchiladas(see recipe below).
Lemon Lime Chicken
Another easy chicken recipe. I love marinating chicken in various
things but I keep coming back to this one as a favorite. If you end up with
an abundance of lemons or limes or they go on sale, remember that you
can juice them and freeze the juice in ice cube trays, then pull out a
cube when you need it. I also grate the zest of both and freeze them in
sandwich bags so I can have lemon or lime zest easily.
1 lemon
1 lime
3 tablespoons olive oil
1 crushed garlic clove
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
plus your favorite chicken parts
Grate zest from lemon and lime into medium bowl. Add everything else
and mix well. Marinate your favorite chicken pieces in it, 1-2 hours at
room temperature or up to 12 hours in refrigerator.
Barbecue or bake as desired. If you use it to make burritos, add some
Grape and Cucumber Salsa to the menu.
Turkey Enchiladas
Looking for something different to do with that leftover turkey? Here's
an easy enchilada recipe. The sauce is pretty mild. Kick it up a notch
if you like things spicy. You could use a can of store-bought enchilada
sauce, of course, but around here a can of store-brand enchilada sauce
is $1.40 more than the same sized can of tomato sauce. Not a bad
savings for less than 5 minutes extra work. (I didn't calculate the cost of
the spices but can't imagine they'd add up to even close to $1--plus you
can control the spiciness when you make it yourself.)
Sauce
28 oz tomato sauce
1 tsp oregano
1 Tbs garlic powder
1 1/2 tsp chili powder (more to taste if you like)
2 tsp onion powder
1 tsp or less salt (I used a bit less)
1/2 tsp cumin
Mix it all up and heat through.
Enchiladas
2-3 cups chopped turkey (or chicken)
12 corn tortillas
3 cups grated Cheddar cheese
1/2 cup diced onions (optional)
Put a bit of sauce in a baking dish. Dip corn tortillas in the sauce to
soften them, lay some diced turkey and grated cheddar cheese on them
(and onions, if using), roll them up, and lay in the baking dish. Cover
with the rest of the sauce and some extra grated cheese. Cover the dish
and bake at 350 for 30 minutes or so.
Serve with Spainish Rice.
Grape and Cucumber Salsa
Easy, cheap, different and delicious!
1 cup seedless green grapes, quartered
1 cup seedless red grapes, quartered
1 cup English cucumber, diced
1/4 cup or more Vidalia or other sweet onion, diced
2 Tbs lime juice
2 -3 Tbs chopped fresh cilantro
1/2 - 1 Tbs finely diced seeded Jalapeno pepper
salt to taste (start with 1/8 of a teaspoon)
Chop everything up and mix well. Chill. Goes great with grilled chicken
or steak, either plain or in burritos.
Recipe
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