Hola Friends! I have a couple go to bloggers that I like to go to for recipe ideas, and Kalyn’s Kitchen is one of them. She posted a recipe for Meatless Monday, and well it’s now Tuesday and I had meat in the freezer to use so I tweaked her original recipe. I love the concept, and my tummy also loved it this evening.
- 1 lb ground beef
- 1/4 onion, chopped
- 1/2 green pepper, chopped
- 3 cloves of garlic, minced
- 2 tsp. ground cumin
- salt to taste
- 2 – 15 oz cans of black beans, drained and rinsed
- 24 oz can (or 6 – 4 oz cans) of whole green chiles
- 1 – 15 oz can of green chile enchilada sauce
- 1/2 cup sour cream
- 2 cups grated cheddar or mexi blend cheese
Preheat oven to 375 degrees. Dice the onion and green bell pepper. Heat the olive oil in a large heavy frying pan, add onion, garlic and green pepper and saute until they’re softened and starting to barely brown, about 5 minutes. Add ground beef, brown and crumble till cooked all the way through.
Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot.
Add the can of green chile enchilada sauce and simmer until the sauce is mostly absorbed by the meat and bean mixture. Then turn off the heat and stir in the sour cream.
While the meat and bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove seeds. (don’t skip this step!!)
Spray an 8X8 inch glass casserole dish with non-stick spray. In the casserole dish make a layer with half the whole green chiles, half the bean mixture, and half the cheese. Follow with another layer each of whole green chiles, bean mixture and cheese.