beef & black bean enchilada skillet


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.


cheeseburger egg rolls


I was craving a cheeseburger the other. Like CRAVING! But it was eat at home night so I decided to whip up something a little different and fun.

I’m pretty sure if I would have fried then they would have turned out prettier, but I save some calories this way so I’m ok with that.

cheeseburger egg rolls:

1 lb ground beef
1 1/2 tsp onion powder
1 tsp garlic powder
1/3 cup pickles, chopped
1 tbsp ketchup
1 tbsp mustard
1 handful shredded cheese
Egg roll or spring roll wrappers*

*if using spring rolls wrappers double them up to create a thicker wrapper*

Preheat oven to 400 degrees. Line cookie sheet with silpat of parchment paper.

Brown ground beef in skillet or pan. Drain off fat.

Add garlic and onion powders to beef and mix well. Let beef cool for 5 minutes.

Add ketchup, mustard, pickles and cheese. Mix up well.

Prepare egg roll wrappers to use according to package instructions.

Using a large soup spoon (tablespoon), spoon one scoop of beef mixture close to one side of egg roll wrapper. Fold coordinating side of beef mixture tucking under. Fold in sides and continue rolling to complete egg roll.

Repeat filling steps until all mixture has been used.

Bake for 15 minutes. (For a more golden brown result, brush egg rolls with olive oil or melted butter before baking.)

Serve with your favorite condiment. We like ketchup and mustard mixed.



Like I said next time I think I will try frying them for a prettier look. But they were still a hit with everyone and goes onto the just repeat list.

How do you like your hamburgers? Bacon? Avocado? Fried egg?