Beef and Bean Enchilada Casserole

I made enchiladas a couple of months ago, and we loved them! They take awhile, by the time you boil and "pull" the chicken, so I wanted to give this a try...fast, easy enchilada flavor. Plus, who doesn't like a good casserole when the weather cools? This was a delicious meal! I customized it a little bit by using black beans instead of pinto beans and leaving out the onions (blech). The flavor was very mild with the sour cream. Next time I might cut back a little on the sour cream just to add more punch, but it was just fine this way, too! I will aslo remake this using chicken. It would be great with any meat! I found the recipe here.

Beef and Bean Enchilada Casserole

1/2 lb lean ground beef
1/2 c chopped onion (I left this out and didn't miss it)
1 tsp chili powder
1/2 tsp ground cumin
1 15 oz can black beans (or pinto), drained and rinsed
1 4 oz can diced green chili peppers
1 8 oz carton sour cream or light sour cream (less if desired)
2 Tbsp all-purpose flour
1/4 tsp garlic powder
8 6-in corn tortillas
1 10 oz can enchilada sauce (or 1 10-1/2 oz can tomoato puree)
1 c shredded cheddar cheese

1. In a large skillet, cook the ground beef, onion, chili powder, and cumin unti meat is no longer pink and onion is tender. Drain. Stir in beans and undrained chili peppers. Set aside.

2. In a small mixing bowl, stir together sour cream, flour, and garlic powder until combined. Set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap and chill in refrigerator for up to 24 hours.

4. To finish and serve: Preheat oven to 350 degrees. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35-40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 additional minutes.

Makes 6-8 servings.

Zucchini Ravioli Lasagna

This is a great recipe that I stumbled upon and was instantly intrigued by. Historically, I haven't been a huge fan of lasagna, but that changed the minute I tasted this. First of all, the preparation was (I think) much easier than a traditional lasagna. Then you add zucchini and it takes it over the top! I found the original recipe here, and I wouldn't change much about it, except maybe adding an extra zucchini. Perfection.

Zucchini Ravioli Lasagna

2-3 medium zucchini, cut lengthwises into 1/4-inch thick slices
1 pkg (26 oz) frozen large cheese ravioli
3 t olive oil
1 small onion, chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 c shredded part-skim mozzarella cheese
1/4 c freshly grated Parmesan cheese

1. Preheat oven to 375 degrees. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish (or 9x13).

2. Heat large covered pot of water to a boil over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini and lay out on prepared cookie sheet to drain. Return water to boiling, and add ravioli. Cook until ravioli rise to top (see package for approx time).

3. Meanwhile, in a large saucepan, heat 2 t oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned. Transfer to small bowl. In the same saucepan, add remaining oil and cook beef over medium-high heat 3-4 minutes or until browned, breaking up beef with spoon. Stir in tomato sauce and onion. Heat to boiling.

4. Drain ravioli; return to saucepot. Add meat sauce to ravioli and stir until combined.

5. In prepared baking dish, arrange half the zucchini; top with ravioli (arrange as carefully or randomly as you prefer); sprinkle with half the mozzerella and half the Parmesan. Repeat layers. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Beer Burgers!

Last night, we had a taste for burgers...but not just any burgers. We wanted something different. Something worthy of sitting on a plate with the sweet potato fries we made. This burger had to be...the beer burger! We threw some beer-sauteed mushrooms and some swiss cheese on the top, and dinner was served! My husband tried one burger with dijon mustard and one with barbecue sauce. Barbecue sauce definitely won his vote!

The original recipe for "Zippy Burgers" was found online here. I did not like all the chili powder, and will experiment next time with other seasonings.

Beer Burgers

1 lb ground beef
1/4 c beer
1/2 t crushed red pepper flakes
2 T Worcestershire
1 t onion powder
1/4 t salt
1/4 t pepper
Seasoning to taste (I may try cayenne next time)

Mix all ingredients except the beef. Add the beef and mix well. Form 4 patties, and grill to taste. Top with sauteed mushrooms and swiss, and barbecue sauce if desired (mozzerella would taste excellent on this as well). Enjoy!