Cheesy Beef Enchiladas

 

Cheesy Beef Enchiladas

                                                 Ingredients

• 1 lb ground beef
• 1 cup shredded cheese
• 1 tbsp cumin
• chopped onion (to your liking)
• 1 tbsp garlic salt
• 2 small can enchilada sauce (mild, medium, or hot)
• 2 cups additional cheese
• 12 corn tortillas
• 1/4 cup oil

Directions

• In a large pan, brown the hamburger meat and drain. Return to oven. Add in 1 can of enchilada sauce, 1 cup cheese, cumin, chopped onion, and salt.
• In a small skillet, add in the oil and heat on MEDIUM. Take a tortilla and let it simmer in the oil for about 7-10 seconds.
• After heated put the tortilla in an oven safe dish. 
• Scoop out the meat mixture and place in tortilla and roll up. Repeat till the dish is full
• Pour the other can of sauce on top of enchiladas and top with the 2 cups of cheese. 
• Wrap with foil and back on 325 for 15 minutes or until cheese is melted. 
• Top with sour cream, refried beans, and hot sauce and enjoy

notes: 
so much better the next day as left overs :) 

Baked Spicy Chicken Rigatoni

 
 
Baked Spicy Chicken Rigatoni

Ingredients

• 1/4 cup oil
• 1/2 Tbs crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 6 oz chicken, sliced
• 3/4 cup. Marinara sauce
• 1/2 cup Alfredo sauce
• 2 tsp butter
• 1 cup Parmesan Cheese
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)

  Directions

• In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
• Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and incorporate into sauce.
• Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce and Chicken. Place in baking pan. Sprinkle cheese on top and wrap with foil. Bake for 15 minutes at 350 degrees. Garnish with crushed red pepper and serve.

notes

Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.

Time for a change

I suppose it's that time again for change. I get bored easily. Tired of looking at the same thing over and over. Need a whole new design since it had been almost 8 months since I started completely over on my blog and yet it still just sat there, with 1 post, and 2 recipes, no pictures.... BLAH!!! So this is my challenge. Make a new design, (which I did, and I liked it) and now to keep up with blogging. I need somewhere to be able to ramble on about every random, sparatic, crazy thought that goes through my mind since I tend to over think entirely way to much and I have finally realized how it has taken over so much of my life. I  am learning to just LET IT GO and K.I.S.S. (keep it simple stupid)

So if you are still here and reading then obviously I have accomplished a little bit of the whole point in having a blog. I shall return later tonight but as of now, I only have 2 hours to clean or everyone will know that I was on here ALL DAY :)