Monday, September 22, 2014

Recipe Sharing

Here is the promised recipe for my family's enchilada casserole.  If you can't read my mom's handwriting, let me type it out for you:

2 lbs ground beef
2 cans kidney beans, drained
1 lg can tomato sauce
8 flour tortillas
3/4 lb sharp cheddar, grated
1 med onion, chopped
3/4 tsp salt
1/2 tsp chili powder
olives to sprinkle on top

simmer salted meat & onion until done.  stir in beans & tomato sauce & chili powder and let simmer.  warm tortillas in microwave or oven.  sprinkle generous amount of cheese & roll tortillas, place in 9x13 baking dish.  when filled, cover with meat mixture, sprinkle cheese & olives.

Now, I think I promised a healthier version of this recipe.  Here it goes:
forgot to include the chili powder and olives in this shot
2 lbs ground turkey
2 cans no salt added kidney beans, drained & rinsed
1 lg can no salt added tomato sauce
6-8 sprouted grain tortillas (I used the Ezekiel brand)
2% shredded sharp cheddar, use "just enough"
1 med onion, chopped
3/4 tsp sea salt
1/2 tsp chili powder
olives to sprinkle on top

Obviously, the directions stay the same, however I remember my mom sticking it in the oven for a little bit after adding the meat mixture (I remember doing this myself when I would make it years ago as well...before I lost the original recipe card she sent me).  So, after pouring the meat mixture over the rolled tortillas and then sprinkling some cheese and sliced olives on top, I popped it in the oven for 6 minutes at 350°. 

here's a side view where you can sort of see the rolled up
tortillas with cheese inside of them and the meat mixture
on top
I went to to figure out the nutritional content of both versions of the recipe, so here you go:

my mom's original recipe
with my substitutions


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