Friday, October 21, 2016

Changed up a recipe - shocking.

I was muddling through Pinterest, watching an  evening drain away, and I saw a fantastic sounding recipe.  an Enchilada Bake.  It is healthy and meatfree, so I saved it.  Then when I got ready to make it, some changes happened.  First, I had about 1/3 pound each of ground buffalo and chorizo leftover in the fridge, I add mushrooms to just about everything, and I had some leftover rice in the fridge as well.  Also - something about a Tex-Mex casserole that just screams "I need fritos!"  So here's my version, a bit less healthy (buffalo though is a very healthy, very lean red meat choice)(can't really defend the chorizo except it has so much flavour) 

1/2 cup pre-rinsed quinoa
1 cup no salt added chicken stock
drizzle olive oil
1/2 vidalia onion- fine diced
3 cloves minced garlic
1/3 cup ground buffalo
1/3 cup ground chorizo (remove casing if stuffed sausage)
1 cup diced baby bella mushrooms
2 fire roasted jalapenos diced
1 red pepper diced
1 yellow pepper diced
1 cup frozen corn kernels
juice and zest of one lime
1 tsp cumin
1 tbsp chili powder
1 tsp smoked paprika
1 handful chopped cilantro
1 can low sodium black beans - rinsed
3/4 cup cooked rice
1 can hot red enchilada sauce
2 cups shredded Mexican cheese
1 cup roughly crushed fritos
sour cream and guacamole if desired

First, using stock prepare quinoa per package directions. Preheat oven to 350.

In large skillet, heat olive oil, add onions, garlic, buffalo, chorizo and mushrooms to start to brown, breaking up the meat.  Add peppers, corn, juice, zest and spices.

While skillet cooks down a bit (not more than 5 minutes) Stir beans, rice and cooked quinoa together , breaking up clumps.  Add mixture from skillet, sauce and 1/2 cheese.  After stirring together, pour into pre-sprayed 8 x 13 glass pan.  Cover with foil, put in oven for 20 minutes.  Remove foil, top with rest of cheese, put back in oven for 10 minutes more.  When fully melted and bubbly, remove from oven, top with crushed  fritos, let cool until no longer the temperature of the surface of the sun, serve. 

I topped mine with sour cream and guacamole with tomatillos.  


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