Tag: pepper

Shredded Beef Chile Relleno Casserole

by Pam on December 2, 2012

I had leftover shredded beef^[1] from my favorite taco recipe^[2] and extra taco fixings in the refrigerator to use up. Instead of making more tacos, I decided to throw it all together and make a chile relleno casserole. It was fun and simple to make, smelled amazing while it baked, and tasted fantastic. I loved it topped with the fresh avocado, tomatoes, and green onions and served with homemade salsa^[3] and sour cream.

Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray.

Combine eggs, flour, and sour cream together then season with sea salt and freshly cracked pepper, to taste; mix thoroughly.

Add a layer of the chiles evenly on the bottom of the baking dish. Spread a bit of shredded beef (click this link for recipe)^[4] over each chile then sprinkle with a few black beans and top with a bit of shredded cheese. Drizzle half of the egg mixture over the top of the cheese. Repeat by laying down the remaining chiles, shredded beef, and black beans. Drizzle the remaining egg mixture evenly over the top then sprinkle with the cheese so it’s evenly covered. Place the olives evenly over the top of the cheese.

Place into the oven and bake at 30-35 minutes, or until the egg is cooked through. Let it sit for a few minutes before slicing and topping with green onion, avocado, and tomato. Serve with sour cream and salsa. Enjoy!

Print^[5]

Save^[6]

Shredded Beef Chile Relleno Casserole

Yield: 6

Prep Time: 15 min.

Cook Time: 30-35 min.

Total Time: 45-50 min.

Ingredients:

3 7 oz cans of whole green chiles
4 eggs
3 tbsp flour
3 tbsp non fat sour cream
Sea salt and freshly cracked pepper, to taste
Shredded beef (see link for recipe above)
1/2 cup of drained and rinsed black beans
1 3 oz can of sliced black olives
1 cup sharp cheddar cheese, shredded (or more if you want)
Diced green onion, garnish
Avocado, garnish
Tomato, garnish
Sour cream
Salsa

Directions:

Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray.

Combine eggs, flour, and sour cream together then season with sea salt and freshly cracked pepper, to taste; mix thoroughly.

Add a layer of the chiles evenly on the bottom of the baking dish. Spread a bit of shredded beef over each chile then sprinkle with a few black beans and top with a bit of shredded cheese. Drizzle half of the egg mixture over the top of the cheese. Repeat by laying down the remaining chiles, shredded beef, and black beans. Drizzle the remaining egg mixture evenly over the top then sprinkle with the cheese so it’s evenly covered. Place the olives evenly over the top of the cheese.

Place into the oven and bake at 30-35 minutes, or until the egg is cooked through. Let it sit for a few minutes before slicing and topping with green onion, avocado, and tomato. Serve with sour cream and salsa. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

^{^} shredded beef (www.gordon-ramsay-recipe.com)
^{^} favorite taco recipe (www.gordon-ramsay-recipe.com)
^{^} homemade salsa (www.gordon-ramsay-recipe.com)
^{^} shredded beef (click this link for recipe) (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Crunchy tuna filler

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Fillers are so versatile. Made up in minutes, they can be kept in the fridge and used to make so many quick and tasty meals. Not just great for sandwiches, wraps and salads try them on top of a hot jacket potato or stirred through some pasta for a speedy pasta salad, perfect for packed lunches. Time and money saving tip: look out for canned tuna that comes in oil rather than brine as it provides a great dressing for your filler

Serves: 2
Prep time: 10 mins
Total time: 10 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

As it is, this filler is very healthy, but for a little treat, add a dollop of mayonnaise instead of the balsamic vinegar

Ingredients

1 tin of canned tuna in oil, drained
1 yellow pepper, finely diced
1 red onion, finely diced
1/3 of a cucumber, halved and seeds scooped out, finely diced
Juice of ½ lemon
1tsp balsamic vinegar
Salt and freshly ground black pepper

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Cumberland Sauce – It Only Sounds Stuffy

I’ve always wondered why Cumberland sauce wasn’t more
popular around the holidays. It’s such a delicious and versatile condiment, and
just as easy and fast to make as any cranberry sauce out there. Maybe it’s the name?

Cumberland sauce sounds more like something that the Queen
would be spooning over a Quail en Croute than it does Uncle Charlie over a
slice of ham. However, despite this sassy sauce’s upper-crusty sounding name,
it’s actually quite rustic.

My “Black Cumberland” version uses black currants instead of
the traditional red, and also includes some very browned-blackened onions, but
like all similar recipes, this begs for even further adaptation depending on
the meat. Maybe a little mint for lamb, or a touch of cardamom for that smoked
duck breast?

Notwithstanding any flavor variations, you will still need
to decide whether to serve hot or not. I definitely prefer the thick, shiny
cooled-down version as shown, but happily, there’s no wrong choice. I hope you
give this extra special holiday sauce a try soon. Enjoy!

Ingredients to make about 1 1/2 cups Cumberland Sauce:
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly

zest from 2 oranges and 1 lemon

1/3 cup red wine

1/2 cup orange juice

2-3 tbsp lemon juice
2 tsp black pepper, or to taste

1 tbsp brown sugar

1/4 tsp dry mustard

pinch cayenne pepper

1/4 tsp ground ginger

salt to taste