Dinner Menu: Enchilada Pie and Black Bean Confetti

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We are expecting snow tonight, I’m hoping it be a quick, brief storm and spring will soon be in full swing and the green up will begin. I’m tired of brown everywhere. I should go out and grab some forsythia branches and force them indoors. If you’ve never done it, it can be a treat and it’s very easy. You cut a few branches, bring them indoors, submerge them in warm water. Under water, cut about an inch off the stems and they’ll bloom in a day or two. It helps if you cut the stems once or twice more, under water, to keep them soaking up the water. Now you’ll have a little bit of spring in your house. You can do this will pussy willows, too.

For this week’s dinner menu, this is one of my recipes from my kid-friendly series. It’s quick, easy and full of flavor. And I finish it off with banana sundaes, one of my favorite things, it takes hot fudge sundaes up a notch when you add sliced bananas.

On the board tonight:

  1. Enchilada Pie
  2. Vegetable Tray
  3. Black Bean Confetti
  4. Banana Sundaes

Enchilada Pie

  • 1 pound ground beef
  • ½ large onion, chopped
  • salt & pepper to taste
  • ¼ teaspoon oregano
  • ¼ teaspoon cumin
  • 20 oz. enchilada sauce
  • 8 oz. tomato sauce
  • 10 corn tortillas
  • 8 oz cheddar cheese, grated

skillet & 8×8 glass baking dish, lightly oiled

Add beef and onion to skillet and cook until beef is browned and onions are translucent. Add spices and sauces; let simmer while you prep tortillas. Tear tortillas into strips and use some to cover the bottom of a well-oiled casserole dish. Layer a portion of the beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes at 350°

Black Bean Confetti

  • 14 oz can black beans
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 1 tomato, diced
  • 1 stalk celery, diced
  • ¼ cup chopped fresh cilantro
  • ½ to 1 tsp cayenne pepper
  • salt & pepper to taste
  • Dash of limejuice

saucepans & large serving bowl or platter

In saucepan, add ingredients (except limejuice) and heat on medium. Toss with limejuice and serve.

Banana Sundaes

  • Half gallon vanilla ice cream
  • 2 bananas
  • Favorite chocolate sauce (I prefer Hershey’s but some prefer the thicker hot fudge sauce)
  • Walnuts, chopped into large pieces
  • Whipped cream (opt, and if you’re going to do it, it’s most fun using the spray can cream)

4 dessert bowls

Scoop ice cream into bowls. Peel and cut bananas in half, then quarter each half, lengthwise. Place four slices around the sides of the bowl, tucking down into the ice cream to help them stand. Pour a generous amount of chocolate on the ice cream and top with walnuts and whip cream.

Shopping List:

  • Vegetable tray fixins
  • Vegetable dips & dressings
  • 1 pound ground beef
  • ½ large onion
  • 20 oz. enchilada sauce
  • 8 oz. tomato sauce
  • 10 corn tortillas
  • 8 oz grated cheddar cheese
  • 14 oz can black beans
  • ½ green pepper
  • ½ red pepper
  • 1 tomato
  • 1 stalk celery
  • Fresh cilantro
  • Half gallon vanilla ice cream
  • 2 bananas
  • Favorite chocolate sauce (I prefer Hershey’s but some prefer the thicker hot fudge sauce)
  • 8 oz Walnuts, chopped into large pieces
  • Whipped cream

One thought on “Dinner Menu: Enchilada Pie and Black Bean Confetti

  1. Pingback: Friday Recipe Exchange: Blueberry Sweet Treats | What's 4 Dinner Solutions

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