Welcome to my next installment of Quilt Lady Cooking. I
figured that I’d better get this recipe out before summer hits in full force
and no one wants to turn on their oven. I found this recipe on Pioneer Woman
and I’ve scaled it down to normal family size. If you have a huge crowd to feed
just double everything and use a REALLY big pan.
There is a printable version of this recipe at the end so
you don’t have to take notes or anything.
Here are the ingredients
The first step is to cook 2 cups of rice (I use basmati) in
4 cups of chicken broth (I just use the whole carton)
While this is cooking sauté your onions in a couple of
tablespoons of butter.
Add the chopped tomato
Then add 1 ½ Tbsp of chili powder and 1 tsp of ground cumin
When this is done add it to the cooked rice
Then stir in a can of black beans and set aside
The next step is to brown the ground beef and add 1 ½ Tbsp
of chili powder and ¾ tsp of cumin to that as well
To make your tortillas a little more pan friendly chop them
up in quarters
Now to the layers
First pour ½ your jar of salsa verde into the bottom of a 9”x11”
pan
Next add a layer of tortillas
Next add ½ the rice mixture
Next add ½ the cheese
Another layer of tortillas
The whole can of enchilada sauce
All the meat
The whole (drained) can of corn
The rest of the rice
The rest of the salsa verde
The rest of the cheese
Now pop this in the oven at 375 for about 40 minutes or
until the top gets all yummy and browned
Don’t forget to go sew while it cooks.
To make it really special top it off with some cilantro and
a dollop of sour cream.
You can print out the recipe here.
This recipe is really great as left-overs. We
fight over it around here.
