Since so many people seemed to like us adding a recipe to a blog I thought we would do it again. The other night we made another recipe from one of the Kraft Food & Family magazines. This recipe can be made the night you want to make it for dinner or you can prepare it and freeze it to cook later.
Layered Enchilada Bake
- 1 lb ground beef
- 1 large onion, chopped
- 2 cups salsa
- 1 can (15 oz) black beans, drained, rinsed
- 1/4 cup Kraft Zesty Italian Dressing
- 2 tbsp. taco seasoning mix
- 6 flour tortillas (8 inch)
- 1 cup sour cream
- 1 pkg. Mexican style shredded four cheese
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside.
Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and taco seasoning mix; mix well.
Arrange 3 of the tortillas in a single layer on the bottom of the prepared baking dish; cover with layers of half each of the meat mixture, sour cream, and cheese. Repeat all layers. Cover with foil.
Cook Now: Preheat over to 400 degrees Fahrenheit. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
Cook Later: Freeze assembled uncooked casserole for up to 3 months. Preheat over 400 degrees Fahrenheit. Bake, covered 1 hours. Remove foil. Bake an additional 15-20 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
Serving Suggestions: Top with chopped tomatoes and shredded lettuce.
For dessert we had pumpkin pie. We originally got the recipe off of a can of Libby's pumpkin, but we have changed it a little bit.
Pumpkin Pie
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- a tiny bit of cloves (we don't like the flavor so we don't add a whole lot)
- 2 large eggs
- 1 can (15 oz) Pumpkin
- 1 can (5 oz) evaporated milk
- 1 pie crust
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk.
Pour into pie crust.
Bake in preheated 425 degrees Fahrenheit over for 15 minutes. Reduce temperature to 350 degrees Fahrenheit. Bake 40-50 minutes or until knife inserted near center comes out clean. Cool on a wired rack for 2 hours.
Serve with cool whip.