Carnita Enchiladas

This yummy Mexican casserole has been a favorite of ours since well before Ben was born. Ben complains every time I make it but then eats it after I force him to and admits that he likes it. Why does he have to make a big deal every time?? Will likes it too, even though it is a tad spicy. When he feels like eating, he is totally unfazed by spiciness!

Carnita Enchiladas

Source: I tore it out of Family Circle magazine years ago.

Ingredients:

1 tablespoon vegetable oil

1 pound lean ground beef

1 cup chopped onion

1 medium-size potato, peeled and chopped

1 medium-size tomato, diced

1 can (15 oz.) black beans, drained and rinsed

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon garlic powder

2 cans (10 ounces each) enchilada sauce

16 corn tortillas

1 1/2 cups shredded cheddar cheese

1. Heat oven to 375.

2. Heat oil in a large skillet over medium-high heat. Add ground beef and onion. Cook for 5 minutes, until lightly browned. Add potato and tomato and cook, covered, about 5 to 7 minutes, or until potato softens.

3. Add beans, chili powder, salt and garlic powder. Mix until well combined and set aside.

4. Spread 1/4 cup of the enchilada sauce on bottom of baking dish. Tear up 8 of the corn tortillas and layer over the sauce. spoon on meat and bean mixture. Pour 1/2 cup enchilada sauce evenly over meat layer.

5. Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese.

6. Bake at 375 for 25 minutes or until bubbly and cheese is melted.

Spicy Mexican Meatballs

With the Super Bowl happening in a few days I thought it would be a good time to share some of our favorite appetizers/snacks that we like to serve on Super Bowl Sunday.

Spicy Mexican Meatballs

Source: I tore this recipe out of the Kansas City Star a long time ago.

Makes 30 meatballs.

Ingredients:

1/2 pound 93% lean ground beef

1/2 pound ground turkey breast

2 egg whites

3/4 cup finely crushed tortilla chips

1/2 cup finely minced yellow onion

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

3 tablespoons chopped pickled jalapenos, drained

1 cup canned red enchilada sauce, divided

1. Preheat oven to 425 degrees.

2. Spray an 18x13 inch jelly roll pan with nonstick spray coating.

3. Mix together beef, turkey, egg whites, crushed chips, onion, chili powder, cumin, salt, pepper, jalapenos, and 1/3 cup enchilada sauce in a large mixing bowl. Blend well and shape into 1 1/2 inch meatballs. Place meatballs on prepared jelly roll pan and bake 10 to 12 minutes.

4. Carefully remove meatballs and place in a decorative heat-proof serving dish. Drizzle with remaining enchilada sauce and bake an additional 5 to 10 minutes or until meatballs are done and cooked to 165 degrees.

5. Enjoy!

These are too spicy for my boys, but for adults who like spicy foods they are a hit!