I woke up yesterday morning with every intention of having a noodly dish for dinner. Who doesn’t love pasta? Well maybe those carb hating fools, but this girl isn’t one of those. And besides carbs are fuel for your brain which means smarter and happier. I’m just saying 🙂
As I was planning and creating in my head, my mind quickly hopped from pasta to Mexican food. Does that ever happen to anyone else? I blame it all on my “mom brain absentminded” syndrome. Haha. Husband says I’ve always been this way.
So I found a a recipe from Campbell’s
and adapted it into something of my own.
beef & black beef enchilada skillet:
1 lb ground beef
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1 10oz can condensed tomato soup
1 can black beans, drained and rinsed
3/4 cup water
1/2 cup chile con queso dip
6 corn tortillas, cut into 1 inch strips
Brown ground beef and drain off fat. Stir in garlic powder, onion powder and ground cumin.
Add remaining ingredients to beef and mix well. Bring to a boil.
Cover and reduce to simmer for 8 minutes.
Uncover, stir and let sit for 5 minutes. Sauce will thicken.
Now I added a little bit of shredded cheese to mine but I like my enchiladas cheesy.
Husband was scraping the pan trying to get every bit. Guess that’s a no brainer win.
I really think this would be good with shredded chicken, but that’s for another day.