Enchilada Bake

We’re burning through the canned goods lately–it seems like every other day I’m bringing four or five empty jars back down to the basement.  Tonight’s dinner used a few different home-canned goods from the gardens: shell beans, tomato sauce, corn relish, hot sauce.

The filling was Praire Sun’s organic grassfed ground beef, herbs and spices, Evergreen Farms red onions (yeah, I still have some of those), and canned beans from my garden.

I rolled up the filling in some whole wheat tortillas  and laid them in a casserole dish, topping them with a sprinkling of corn relish, a half pint of tomato sauce I had in the fridge, and some shredded cheddar cheese.  Then I baked the whole thing uncovered at 350 until it was hot throughout and the cheese was melted (about 20 minutes).

I served it with some of my “Hungarian Hot Sauce”–which is actually only a mildly spicy sauce made with Hungarian Hot Wax peppers, red ripe tomatoes, garlic, onions, and parsley.

That was some crazy-tasty goodness.  And there’s leftovers for tomorrow’s lunch, too.

Local ingredients: ground beef, red onions, shell beans, corn relish (sweet corn, peppers, celery, onions), tomato sauce (tomatoes), hot sauce (peppers, onions, garlic, tomatoes, parsley).


One response to this post.

  1. Posted by She Started It on January 8, 2010 at 3:27 pm

    Looks awesome (found you through Magpie). Have you ever done this vegetarian? I wonder if it would taste as good..

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