Green Chile Enchiladas

These were a hit at my house! You could reduce the fat significantly by using fat-free soup & sour cream!

1/2 lb Ground Beef or substitute
3T Taco Seasoning
1 can Chopped Green Chilies
1 can Cream of Mushroom Soup
1 c Sour Cream
10 Tortillas
8 oz shredded cheddar

1. Preheat oven to 350.
2. Brown beef in a large skillet.
3. Stir in taco seasoning & half of green chilies.
4. Stir together remaining chilies, soup & sour cream in a separate bowl.
5. Fill tortillas with about 2T ground beef mixture, roll up, & place in a lightly greased baking dish.
6. Top with half of cheese, soup mixture, & then remaining cheese.
7. Bake 25 minutes.
8. Enjoy hot with Black Beans on the Side.

Ground Beef Substitute for Meat Eaters

This ends up making enough to sub out about a half pound of ground beef.

1/2 T Butter
2T Brown Rice
2T Bulgur
2T Soy Sauce
2c Water
2 Beef Bouillon Cubes
2T Quinoa

1. Saute Rice & Bulgur in butter until lightly browned.
2. Add soy sauce, water, & beef bouillon cubes.
3. Boil until rice is tender.
4. Add quinoa & boil another 5 minutes.
5. Drain well.

Black Beans on the Side

I made this as a side dish, & I started out with doing just one can. My oldest & I decided that one can was not enough!

1T Butter
1 Sweet Onion, diced
2 Garlic Scapes (I think you could also use one garlic clove)
1 can Chicken Broth or 16 oz water
1/4 t Cumin
1/4 t Coriander
1/4 t Oregano
1/4 t Black Pepper
1/2 t Salt, optional (I don't use it)
2 can Black Beans

1. Saute onion in hot butter.
2. Add garlic scapes & saute another 30 seconds or so.
3. Add everything else & simmer 7 to 10 minutes or until the liquid is all gone.
4. Never eat black beans any other way again!