Enchilada Casserole

So, there is this enchilada recipe that has been in my family for quite a while, and I LOVE it!  The only problem is that it takes quite a while to make, so it's not the most handy recipe for most busy days.  Growing up, I always loved eating my grandmother's enchiladas on special occasions.  I found a recipe for an enchilada casserole that is a lot quicker to make, and it tastes similar to my grandmother's recipe!  I love this recipe for bringing the taste of my favorite family enchiladas to something a lot quicker to make :)  Enjoy!

Printable Version

Ingredients:

1 pound ground beef

1 small onion, chopped

1 clove garlic, minced

1/2 teaspoon chili powder

1 (20 ounce) can enchilada sauce

1 (14 ounce) can petite diced tomatoes

1 can black olives, sliced (optional)

12 corn tortillas

1/2 pound grated cheddar cheese

Directions:

1.  Cook meat, onion, and garlic.  Drain off fat, and season with salt and pepper.
2.  Add chili powder, enchilada sauce, and tomatoes.  Cook for 20 minutes, then add olives.
3.   In a 9" x 13" baking dish, layer tortillas, meat mixture, and cheese.  Repeat, ending with cheese on top.
4.  Bake at 350 degrees for 30-35 minutes.

Source:  Your Home Based Mom

Zucchini Ricotta Bake

I'm excited to present this recipe to you!!  As I mentioned earlier, I love Italian food.  I thought it might be fun to try a new, veggie lasagna style dish and came across this yummy recipe! :)  Make sure you have some good old french bread on the side, and you will have yourself a delicious meal.  Enjoy!

Printable Version

Ingredients:
2 pounds zucchini
1 (15 ounce) package ricotta cheese
1 egg
1/2 cup dry bread crumbs, divided
5 tablespoon grated parmesan cheese, divided
1 tablespoon parsley
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon pepper
1 jar (28 ounces) spaghetti sauce
1 1/2 cups mozzarella cheese, shredded

Directions:
1.  Cut zucchini lengthwise into 1/4 inch slices.  Steam for 5-6 minutes or until tender.
2.  In a large bowl, combine ricotta, egg, 3 tablespoons bread crumbs, 3 tablespoons parmesan, parsley, oregano, basil, and pepper.  Set aside.
3.  Spread 1/3 of spaghetti sauce in a greased 13 x 9 inch baking dish.  Sprinkle with 2 tablespoons bread crumbs.  Cover with half of the zucchini, then ricotta mixture and mozzarella.  Repeat layers of sauce, zucchini, ricotta mixture, and mozzarella.  Sprinkle remaining bread crumbs and mozzarella over the top.
4.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 15 minutes longer.

Pepperoni Pasta Bake

I don't know about you, but I am a lover of all foods Italian!  Pizza and pasta are some of my favorite foods :)  So, when I came across this recipe that combined both into one, I couldn't refuse!  Enjoy this simple and yummy pasta dish :)

Printable Version

Ingredients:
8 ounces pasta
1 jar (28 ounces) spaghetti sauce
1 package (8 ounces) sliced pepperoni
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) tomato sauce
2 cups mozzarella cheese, shredded

Directions:
1.  Cook pasta according to package directions.
2.  Combine 2 1/3 cups spaghetti sauce, pepperoni, onion, parmesan cheese, garlic powder, salt, pepper, and red pepper flakes in a bowl.
3.  Drain pasta and combine with spaghetti sauce mixture.
4.  Put mixture into a greased 3 quart baking dish.  Pour remaining spaghetti sauce and tomato sauce over the top.
5.  Cover and bake at 350 degrees for 40-45 minutes or until bubbly.  Sprinkle with mozzarella cheese and bake uncovered for 5-10 more minutes until cheese is melted.

Source:  Taste of Home Cookbook