Two more incredible recipes from Marina!
SLOW-COOKED ENCHILADA CASSEROLE
$100 Prize Winner Pillsbury Bakeoff 2000, by Elizabeth Castle (Marina’s daughter)
1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix (or 3 tablespoons homemade)
1 teaspoon salt (I suggest omitting as the seasoning mix adds plenty of salt)
½ teaspoon pepper
9 (51/2-inch) corn tortillas
½ cup chicken broth
½ cup tomato sauce
1 (10-oz.) can Old El Paso Enchilada Sauce
6oz. (11/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (21/4-oz.) can chopped ripe olives
1. Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onions and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.
2. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce, and enchilada sauce. Sprinkle with ½ cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and ½ cup of the cheese.
3. Top with remaining 3 tortillas. Sprinkle with remaining ½ cup cheese and olives. Cook on high setting for 21/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.
Marina suggests topping the sour cream with sliced avocados and more enchilada sauce.
SPICY RED RICE
2007 Blue Ribbon Recipe courtesy of Marina Castle
2 tablespoons butter
2 cups Calrose white rice
½ cup minced onions
2 teaspoons dried parsley flakes
1 1/2 teaspoons salt
½ teaspoon black pepper
½ teaspoon paprika
2 cups chicken broth
1 (8oz) can Mexican hot tomato sauce or regular tomato sauce
1 bay leaf
1 tablespoon butter
Melt butter in a 2 quart saucepan. Add rice and onions and stir for 2-3 minutes. Add rice and onions and stir for 2-3 minutes. Add spices and stir until rice is lightly toasted. Slowly and carefully add liquids and bay leaf, stir and add butter. Bring to a quick boil, then immediately lower heat to simmer. Cover pan and cook for 25 minutes or until done. Remove lid, stir and cover pan again. Keep warm.
This was the tomato sauce I used–I never knew this stuff existed until I looked for it for this recipe. It made the rice plenty spicy.
A great idea for future recipes this. Thank you for sharing it. Have you noticed how so many people appear to be cooking again? I wonder if the lack of funds due to the current climate has something to do with it and we all appear to be cooking again! its great!
Yes, I have noticed, but didn’t know if anything has changed or if I’m just more aware of it now that I’m cooking myself (it’s sort of a new thing for me). I think that the economy might have something to do with it, but for me, I got caught up in a community of food bloggers and have so much fun with them that I find myself in the kitchen more and more after making friends that do the same. I want to try their recipes and I’m thrilled when they try mine. In my case, I guess I just got caught up in this trend! I think it’s great, too. :)
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