I'm calling last night's feast of ginormous proportions "benchiladas" because they're kind of a cross between a burrito and an enchilada and yes people the word "ginormous" does exist in the Merriam Webster dictionary. Surprised the heck outa' me, I'll tell ya'.
A JBug's original, they're fashioned from very large flour tortillas rather than little iddy biddy corn ones. The filling includes sauteed onion, peppers and tiny cubes of sweet potato, ground beef and cheese which makes 'em more of a burrito than an enchilda; however, I added salsa and enchilada sauce just to be different and to use up some of the jars and cans hiding in my oh so handy circular pantry. Topped with grated sharp cheddar and served along with a very large extra dry gin martini with 3 olives, it made Big Guy smile big time when he walked in the door last night - that and the "Sale Pending" sign announcing to all and sundry the deed is done.
It's official! We're moving and much more quickly than we had anticipated. What we thought would take about 6 months to accomplish took a little over 2 weeks which is proof we have ourselves one heck of a Realtor, don't we? Thanks Pam Devine, Keller Williams Southern Arizona. Take a bow because you're the bomb!
Beefy Beany “Benchiladas” An original from JBug’s Kitchen Antics
2 Tablespoons olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped mixed sweet peppers (I used red and yellow)
1 lb. lean ground beef
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon Mexican oregano
1&1/2 teaspoons hot taco seasoning
Salt & pepper to taste
1/2 cup chunky salsa
1 cup sweet potato or yams, peeled and cut into quarter inch cubes
6 large 10 inch flour tortillas
1 can red beans in chile sauce (chili beans)
1 10 ounce can prepared red enchilada sauce
1/2 cup chunky salsa
4 ounces processed cheese cut into long strips (I used Velveeta)
1-1/2 cups grated cheddar cheese
Heat olive oil in large skillet over medium heat and add onion and peppers. Sauté until vegetables are soft. Add ground beef, breaking it up well with a fork and cook until no longer pink. Add seasonings cook stirring constantly for 1 minute, and then add salsa and sweet potatoes. Cover pan and cook for 3 to 4 minutes until potatoes are soft. Uncover, remove from heat and cool slightly.
Preheat oven to 350. Coat 9 x 13” pan with cooking spray. Cover bottom with approximately half cup of salsa. Warm tortillas if necessary until pliable. Spoon some undrained chili onto tortilla, followed by a half cup of beef mixture. Top with strips of cheese. Roll into a cylinder, tucking in ends and place seam side down into casserole dish. Repeat with remaining tortillas. Top with enchilada sauce, and sprinkle with grated cheese.
Bake for 30 to 35 minutes until casserole is bubbling hot. Serve garnished with sour cream, and salsa. Pass the hot sauce as necessary. Serves 4 to 6.
A year ago - Perfect Pear Puddin'
Two year's ago - Eggs in Purgatory