Boy oh boy does this bring back memories of family dinner growing up. Such a distinct taste. Such a yummy taste. :) Another favorite.1 lb ground beef
1/2 tsp ginger spice
1/2 tsp salt
1/2 tsp onion salt
1/2 tsp pepper
1 egg
Cornstarch or flour
Mix spices and mix into meat. Form into meatballs. Roll into beaten egg then into flour or cornstarch. Brown in frying pan.
Remove meatballs from pan and add in:
1 tbsp soy sauce
1/2 cup white vinegar
1/2 cup brown sugar
juice from 1 lb can of pineapple chunks
2 tbsp corn starch mixed with a little cold water.
Mix that and let simmer for 5 minutes. Add pineapple chunks and 1 medium chopped green pepper. Add Meatballs and let simmer for 20-30 minutes or until no longer pink in center. Serve over rice.
Chicken Black Bean Enchilada Casserole
ReplyDeleteThis is a super yummy recipe I got from Cate Borland.
Chicken Black Bean Enchilada Casserole
3 c. cooked/cubed chicken
2 15 oz. cans black beans (drained)
1 7-oz. can diced green chilies
1 can cream of chicken soup
1 c. chicken broth
1 tsp. chopped garlic
1 Tbsp. cumin
1 Tbsp. chili powder
3 T. cilantro
1 chopped onion
1 lb. grated cheddar cheese
10 corn tortillas cut into ¼ s (white corn)
Set aside ½ c. beans. Combine meat, rest of beans, onions, chilis, soup, ¾ c. broth, garlic and spices. Layer 10 tortilla halves in 9x13 pan that has ¼ cup broth on the bottom. Cover with ½ bean mixture. Sprinkle with half of cheese. Repeat second layer and sprinkle with remaining ½ c. beans. Bake at 350 for 45 minutes. Serve with sour cream and salsa.