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A quick, one dish Mexican skillet meal made with homemade enchilada sauce, ground beef and green chilies, topped with corn tortilla shells and melted cheese.
In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set aside.
In a skillet over medium heat add ground beef and garlic and cook until beef is no longer pink. Drain the fat.
Add green chilies into the skillet with the beef then add half of the tomato mixture. Mix until combined. Top with 1/4 cup of cheese and then the tortilla shells. Add remaining tomato sauce and top with remaining 1/4 cup of cheese.
Turn the heat down to medium-low and cover. Cook until sauce starts to bubble and cheese is melted.
Let it cool for a couple of minutes and serve.
Optional toppings: avocado, Greek yogurt, jalapenos, fresh tomatoes and hot sauce.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!