Wednesdays Unplugged - Ground Beef Enchiladas with Green Sauce

"Whenever you find yourself on the side of the majority, it is time to pause and reflect." ~ Mark Twain

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

We are into our birthday marathon, starting with our daughter's birthday last Sunday and followed by our daughter-in-law's birthday next week and our son's the week after that. Celebrated at Ichiban last weekend... birthday trio on the right.

We finally got our first 'real' snowfall of the winter last night, not as much here as further north but at least it looks like winter. Interesting to see the open water in the creek with snow on the ground. Temperatures have hovered around freezing, which means we had rain and sleet as well as snow... not nearly as much snow as if the temperatures would have been lower but with great black and white color contrast as the tree trunks soak up the moisture. 2-6 inches of snow in the metro and up to 14 inches further north.

RECIPE OF THE WEEK

This week's recipe is one I created a few weeks ago when my husband requested ground beef enchiladas with green sauce. It was super easy and got lots of mmmm... this is really good...

GROUND BEEF ENCHILADAS with Green Sauce

2 pounds ground beef
2 packages taco seasoning
1 1/2 cups water
4 tablespoons instant onion
16 ounce jar Tomatillo Verde
10 ounce can green chile enchilada sauce
1/2 cup cream
10 medium flour tortillas
3-4 cups cheddar cheese

Preheat oven to 250 degrees F. Brown hamburger in large skillet, drain. Add 2 packages taco seasoning, 1 1/2 cups water and 4 tablespoons instant onion. Simmer about 15-20 minutes, until liquid has mostly evaporated. Set aside.

Mix together one jar tomatillo verde, one can green chile enchilada sauce and 1/2 cup cream. Pour a little mixed sauce into 9 x 13 inch flat casserole to coat bottom.

Warm tortillas in microwave, about 30 seconds to 1 minute. Fill each tortilla with about 1/3 cup meat mixture, top with cheese and roll. Place seam side down in dish. Pour remaining sauce over all, being sure to cover every tortilla. Top with cheese and bake about 30 minutes, until cheese is melted and casserole is bubbling.

Sharlene Hensrud, RE/MAX Results - Email - HomesMSP.com