Enchilada Bake

We’re burning through the canned goods lately–it seems like every other day I’m bringing four or five empty jars back down to the basement.  Tonight’s dinner used a few different home-canned goods from the gardens: shell beans, tomato sauce, corn relish, hot sauce.

The filling was Praire Sun’s organic grassfed ground beef, herbs and spices, Evergreen Farms red onions (yeah, I still have some of those), and canned beans from my garden.

I rolled up the filling in some whole wheat tortillas  and laid them in a casserole dish, topping them with a sprinkling of corn relish, a half pint of tomato sauce I had in the fridge, and some shredded cheddar cheese.  Then I baked the whole thing uncovered at 350 until it was hot throughout and the cheese was melted (about 20 minutes).

I served it with some of my “Hungarian Hot Sauce”–which is actually only a mildly spicy sauce made with Hungarian Hot Wax peppers, red ripe tomatoes, garlic, onions, and parsley.

That was some crazy-tasty goodness.  And there’s leftovers for tomorrow’s lunch, too.

Local ingredients: ground beef, red onions, shell beans, corn relish (sweet corn, peppers, celery, onions), tomato sauce (tomatoes), hot sauce (peppers, onions, garlic, tomatoes, parsley).


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