Friday, July 20, 2007


I made this up this week and it was a HUGE hit at our house. Addie said it was too "picy" but only after she had eaten half her plate. Lily has had leftovers twice for lunch since. I had planned on making enchiladas, but we were out of tortillas and I didn't want to put cheese on it because of Lily. Hence, it became "Nonchiladas."

1 lb. ground beef
1 can black beans
1 4 oz can tomato sauce
1 15 oz can diced tomatoes
1 packet enchilada seasoning
onion, diced
green pepper, diced
celery, diced

Cook and drain ground beef in skillet. Add onions and saute until just transparent. Add green pepper and celery. Stir. Add tomatoes, sauce and enchilada packet. Stir it all together. If you wanted, you could transfer it into a casserole and bake it with some cheese on top. However, part of the appeal for me was that the green peppers and celery didn't get overcooked so they were still a little crunchy. Otherwise, serve it with a nice big green salad and maybe some tortilla chips. Yummy!

The other bonus of this recipe is that it is super fast. If you chop the vegetables while the beef is cooking it goes together in no time. Very important when you have 2 children clinging to your pant legs telling you they are hungry!

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