Thursday, February 28, 2013

Beergarita Chicken Tacos

I love Beergaritas. The first time I had one was at my friend Beth's bachelorette party a few years ago (they were also her signature drink at her wedding). I am not a margarita or corona person normally, but there is something about the combo in a beergarita that is delicious! I decided that the drink could be worked to make a delicious taco. This recipe came together very quickly and smelled delicious while it was cooking. Ron and I love tacos and this recipe was a winner in my book. The lime flavor is perfect with the beer and it reminded me that I need to e-mail Beth to get the recipe for that drink!


Ingredients

1 1/2 lb boneless skinless chicken breasts
1 cup margarita mix
1 12 oz bottle of beer (I use Corona)
1 tsp lime zest
Juice of 1 lime
1 4 oz can diced green chiles
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1 tsp chili powder
Corn Tortillas
Chopped cilantro, cheddar or pepper jack cheese, sour cream (for topping)


Instructions

Place chicken into crockpot. Mix all other ingredients in a medium bowl and pour over chicken. Cook on low 7-8 hours. Shred chicken and return to crockpot for and additional 30 minutes.

Wednesday, February 27, 2013

Mexican Sour Cream Rice

Ron and I love mexican food. I think some of my favorite meals have been different variations on tacos and enchiladas. However, our sides are always pretty boring when we have a mexican. I saw a few different recipes for sour cream rice floating around and decided it would be perfect to serve with our beergartia tacos (recipe to come). I found and adapted this recipe from Allrecipes.com. I made a few tweaks to the original and was very happy with the end result. I loved the creaminess of the rice, sweetness of the corn and the small bite from the pepperjack cheese.

A yummy side dish to serve along side our favorite tacos or enchiladas!


Ingredients

3 cups cooked brown rice
1 cup reduced fat sour cream
1 4 oz can diced green chiles
1/2 cup grated monterey jack cheese
1/2 cup grated pepper jack cheese
1/2 cup grated sharp cheddar
1 can whole kernel corn, drained
1/4 cup chopped fresh cilantro
Salt and Pepper, to taste



Instructions

Preheat oven to 350 degrees. Lightly grease a 1-1/2 quart casserole dish with cooking spray.

In medium bowl ,add cooked rice, sour cream, green chile peppers, monterey Jack cheese, pepper jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with cheddar cheese.

Bake uncovered 30 minutes or until cheese is bubbly and lightly browned.

Monday, February 25, 2013

Weekly Meal Plan 2/25 - 3/3

Happy Monday!

I hope everyone had a nice weekend. Kellen and I ventured to Madison this weekend for my cousin Megan's bridal shower. I was not sure it would go, but Kellen was great! He fussed a little when we first got there, but calmed down and slept in his Ergo till the end of the shower. When he woke up he enjoyed flirting with Megan's friends and smiling at his Auntie Rachel and Grandma. I thought his first party was very successful! Ron got an entire day baby free which is a hard thing to come by!

This week we are planning a trip to Milwaukee for Ron's birthday and Kellen is having a sleepover at my Mom's house.

Have a great week!

Monday:  Mexican Meatballs and Rice
Tuesday: Crockpot Jambalaya and Rice
Wednesday: Out for Volleyball
Thursday: Beef and Vegetable Curry Casserole
Friday: Chicken Enchilada Pasta and Salad
Saturday: Milwaukee Celebrating Ron's Birthday!
Sunday:  Freezer Chili

Treats: Apple Sangria (SRC)

Thursday, February 21, 2013

Cafe Rio Style Pork Enchiladas

I have heard about Cafe Rio pork and chicken for a while now because it has made the rounds in the blogosphere. We do not have a Cafe Rio in my area, but the recipes for their pork sounded delicious! I found a recipe at Tried and Tasty for Cafe Rio Sweet Pork. Her recipe involved draining and a food processor....sounded like a lot of work for shredded pork. I decided to use the crockpot and modified the recipe a bit to make it a bit more weeknight friendly. I used the Pioneer Woman's enchilada method that I used when I made her recipe for beef enchiladas. This dish takes some time to put together and it is important to plan ahead, but these enchiladas are worth the extra time!  I am not sure if my pork is exactly like Cafe Rio, but it sure was sweet, spicy and delicious. If you are an enchilada lover this recipe is out of this world yummy! I think you could easily use the meat for tacos, burritos, sandwiches or salads if enchiladas are not you thing.



Ingreidents

for pork:
2 lbs pork
2 cans Coke (NOT diet)
1/4 cup brown sugar
Dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can red enchilada sauce
1 cup brown sugar
1 jalapeno, diced

for enchiladas:
12-14 corn tortillas
1 cup cheddar cheese
1 punch of green onions, sliced
1/2 cup canola oil
Sour Cream, Chopped Cilantro & Shredded Lettuce(for optional garnish)

for enchilada sauce:
1 Tbl olive oil
1 Tbl flour
1 can (28 oz) red enchilada  sauce
2 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
2 Tbl chopped cilantro


Instructions
for pork (needs to be prepared first):
Place pork in crockpot. Mix all other ingredients together in a medium bowl, pour over pork and look on low 8 hours. Shred pork and return to crockpot for an additional 30 minutes to an hour.
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken stock, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
When the sauce is done simmering heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon pork and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with cheddar cheese.

Bake for 25-30 minutes or until bubbly. Sprinkle cilantro over enchiladas and serve with sour cream and shredded lettuce.

Wednesday, February 20, 2013

Shrimp, Thyme and Feta Risotto

I am participating in a new recipe swap! This swap is called Surprise Recipe Swap and is hosted by Hungry Little Girl.  The swap posts once and month. On the 1st we receive our blogger and posting day is always the 20th. You can pick anything to post as long as it is done by the 20th. 

This month I received LuAnn from Winterspast Cooking.  LuAnn has lots of yummy looking recipes on her blog. However, her recipe for  Creamy Shrimp with Feta and Thyme Risotto caught my eye right away. I changed to recipe a bit to make it a one pot dish, but I think the tomato cream sauce with the shrimp sounds wonderful  as well.  We had our doula/friend Emily and her husband over for dinner and we all agreed it was delicious.  The flavors were delicious and the shrimp were a perfect complement to the creamy tang of the feta cheese.  Thank you LuAnn for a delicious dinner!


Ingredients

1 Tbl butter
1 Tbl olive oil
1 shallot, diced
2 cloves garlic, minced
1 cup arborio rice
1/4 cup white wine
4 cups chicken stock
3 Tbl chopped fresh thyme
1/2 crumbled feta cheese (plus a little extra to sprinkle on top)
1 lb shrimp, peeled and deviened
Salt and Pepper, to taste


Instructions

Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add onions and cook for 3 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add wine. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.  Add shrimp when last portion of stock is added. Cover pot and remove from heat to allow the shrimp to cook till pink. Right before you serve the risotto, stir in the cheese and thyme. Season with salt and black pepper. Top with additional feta.

HungryLittleGirl

Tuesday, February 19, 2013

7-Up Pork Chops

I originally spotted this recipe on A Kitchen Life of A Navy Wife's blog and thought it looked like a recipe out of the early 80's. I assume the originally recipe is older because it calls for a 12 ounce bottle of soda and not a can (I used a 20 oz bottle). This recipe literally take 5 minutes to put together....it almost makes you think it is to good to be true. This was honestly one of the best pork chops I have had in a long time. The chops came out so juicy (they were literally dripping with juices) and full of a sweet onion flavor. Ron, my sister Rachel and I gobbled these up while watching The Following last night. I love finding a simple versatile weeknight meal. We paired our chops with a blue cheese and swiss chard  risotto (I will be posting the recipe last this week) and a salad. This will most certainly be making it back to our table again.


Ingredients

6 pork chops (1 inch thick)
1 20 oz bottle of 7-Up (not diet)
1 package of onion soup mix
1 1/2 tsp black pepper


Instructions

Preheat oven to 350 degrees.

Spray a shallow casserole or baking dish with cooking spray and place chops in pan.

Pour 7-up over the pork chops season with black pepper, and sprinkle the onion soup packet over the chops.

Bake uncovered for 40-50 minutes.

Monday, February 18, 2013

Cauliflower Gratin

My cousin Erik loves to cook as much as I do, and we cook our family's holiday meal each Christmas. Erik has made this recipe the past couple years and I absolutely love it. The recipe comes from Jacques Pepin and it wonderfully easy and delicious. Jacques Pepin is a french chef and was also shared a cooking show with Julia Child.  Please forgive my picture! It was 8 p.m., Kellen needed to eat and I am photographing white on white in poor light....This looks much better in person!  This cauliflower is simply decadent, and a side  for any type of meal. I love cauliflower, but you could easily use potatoes, brussel sprouts or even turnips in its place.  Ron and I enjoyed this on Valentine's Day along side our grilled steak and garlic shrimp.



Ingredients

1 firm white cauliflower (about 1 1/2 pounds)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon grated nutmeg
1/2 cup grated Gruyère or Emmenthaler cheese
2 tablespoons freshly grated Parmesan cheese


Instructions

Preheat the oven to 400 degrees.
Remove the green leaves from the cauliflower, cut out the core, and separate cauliflower into florets. Drop the florets into a large stainless steel saucepan of boiling salted water, bring back to a boil, and cook, uncovered, for about 5 minutes. Drain and set aside.

Melt the butter in a medium saucepan. Add the flour and cook over low heat for about 1 minute, stirring with a whisk; do not let the mixture brown. Add the milk and bring to a boil over medium heat, stirring constantly to prevent scorching, then simmer over low heat for 1 minute. Add the cream, salt, white pepper, and nutmeg and bring to a boil. Remove from the heat.

Generously butter a gratin dish. Put the florets in the dish stem side down and coat with the white béchamel. Sprinkle with the cheeses. Place on a cookie sheet and bake for about 30 minutes, or until golden brown. Serve.

Weekly Meal Planning 2/18 - 2/24

Is anyone else obsessed with The Walking Dead or The Following? I love these programs....maybe my mine is just sick and twisted.... I loved watching The Walking Dead on Netflix because I didn't have to wait a week for the episode, but now that I am caught up next Sunday seems so far away! Sigh....  I had a pretty uneventful weekend which was awesome, but Ron found two boxes of clothes from when we moved that I never unpacked. I am convinced now more than ever that moving never ends! 

This week we have a few new recipes on the meal plan and a few nights out (I am so happy the volleyball has started again!).  Hope everyone is having a great week!

Monday: 7-Up Pork Chops, Blue Cheese and Swiss Chard Risotto and Salad
Tuesday: Creamy Cajun Shrimp and Andoullie Pasta and Salad
Wednesday: Out for Volleyball
Thursday: Tilapia with Tomato Bacon Butter (recipe swap), Wild Rice and Broccoli
Friday: Out to Dinner
Saturday: Madison for my Cousin Megan's Shower and Bachelorette Party!
Sunday: Zuppa Toscana, Bread and Salad

Treats: Gooey Cinnamon Squares

Friday, February 15, 2013

Recipe Swap: Crustless Quiche Lorraine

What better wway to  celebrate a belated Valentine's Day than with a Recipe Swap?


The theme for this swap was special occasion. I recieved Quiche Lorraine from Sparks from the Kitchen. I love quiche and have never made one at home. However, I have a husband who can't have the crust. My first thought was to buy the pre-made gluten free crust, but my store was out for the entire week! Ugh! My second thought was to just make the crust and eat it all myself (hehehe). I could have tried to make my own gluten free pie crust, but I have yet to find a recipe that I really like. However, I finally decided to try the recipe as a crustless quiche. The filling portion was very easy to put together and it was fantastic. I love the soft creamy texture of the egg custard with the flavors from the cheese and pancetta. Next time I would like to try the crust when I have more people eating than just myself.  Stop over to visit Alison's blog to see more delicious recipe! I think the recipe for Tuscan Cannellini Bean Soup sounds fantastic!

Thank you for a yummy recipe and thank you to Sarah of A Taste of Homecooking for organizing the swap!


Ingredients

8 ounces pancetta (cut to thickness of regular bacon) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon white pepper
7 ounces Gruyère cheese grated 
Butter


Instructions

Adjust oven rack to center position and heat oven to 375 degrees.

Fry panchetta in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.

Grease pie dish with butter (or cooking spray). Spread cheese and bacon evenly over bottom of pie dish. Pour in custard mixture. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

Tuesday, February 12, 2013

Gluten Free Caramelitas

I think I may have lactation cookied myself out! In my efforts to make excuses to have dessert every night I went in search of a new oat recipe that I could easily adapt with flax and brewer's yeast. I came across this recipe for Caramelitas on Amber's blog Dessert Now, Dinner Later.  I made a few changes and used gluten free flour, and these bars still came out delicious. You could always omit the flax and brewer's yeast in your version, but it does add some extra nutrients (and helps milk production!) to something that is not very health (but sooooo delicious).  When the bars have finished baking make sure you allow the caramel to completely cool, and don't worry they will still be nice and gooey.  I can't wait to dig into on of these bad boys tonight!


Ingredients

32 Caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter
3/4 cup brown sugar, packed
1 cup flour (I use gluten free)
1 cup rolled oats (I use gluten free)
1 tsp baking soda
2 Tbl brewer's yeast (optional)
3 Tbl ground flax (optional)
6 oz semi-sweet chocolate chips


Instructions

Preheat oven to 350 degrees.

Combine caramels and heavy cream in a small saucepan over medium-low heat.  Stir until completely melted and smooth. Remove from heat and set aside. 

In a separate bowl, combine melted butter, brown sugar, flour, oats, baking soda, flax and brewer's yeast.  Pat half of the oatmeal mixture into the bottom of an lightly greased 8x8" pan (I use PAM).  Bake for 10 minutes.

Remove pan from oven and sprinkle chocolate chips evenly over crust.  Evenly pour caramel over chocolate chips.  Crumble remaining oatmeal mixture over caramel.

Return to oven and bake an additional 18-20 minutes, or until the edges are lightly browned.  Remove from oven and cool completely before cutting.

Monday, February 11, 2013

SRC: Tex-Mex Shrimp and Chorizo Risotto


Time for February Secret Recipe Club!
Secret Recipe Club

This month I was assigned Jenny's Cookbook. Jenny has tons of delicious recipes on her blog and choosing one was very difficult! Ron and I have been on a shrimp kick lately and I saw her recipe for Tex Mex Shrimp Risotto. I thought it sounded different and delicious! I decided to add chorizo and a little tequila to the dish and I loved the final result. Ron and I gobbled up this risotto and decided it needed to be added to our rotation of favorites.

Kellen has started consistently sleeping at night!! Thank god.... Sleeping baby = happy mommy.  We also had some professional photos taken of him, and I can't wait to share in a few days!

Thank you Jenny for the fantastic recipe!



Ingredients

1 lb ground chorizo
1 lb shrimp, peeled and deviened
1 cup arborio rice
1 Tbl butter
1 Tbl olive oil
1 small onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
2 Tbl tequila (optional)
4 cups chicken stock
1/4 cup parmesan cheese
1/4 sharp cheddar cheese
2 Tbl tex mex seasoning blend
Salt and Pepper, to taste
Cilantro


Instructions

Cook chorizo in a medium skillet till it is no longer pink. Drain and set aside.
Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add onions and peppers; cook for 3 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add tequila. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly (stock should sizzle when it hits the pan).  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Add shrimp and chorizo when last portion of stock is added. Cover pot and remove from heat to allow the shrimp to cook. Right before you serve the risotto, stir in the cheese and season with salt and black pepper. Top with cilantro.

Weekly Meal Plan 2/11 - 2/17

Happy Monday!

It is gross, raining, snowing and icy this morning....maybe not such a happy Monday.  Ron and I had a fun weekend! On Friday we had dinner with my parents at one of our favorite steak places, and Saturday had a great date night (Kellen had a date with Grandma). Sunday we had friends over (and had awesome risotto) and watched the Grammy Awards. Besides the constant camera cuts to Chris Brown if was fun to watch. This week we have a nice and easy schedule. We are making our traditional Valentine's Day meal and hopefully will have a night out on Saturday.

Hope everyone has a great week!

Monday: Chicken in a Creamy Lemon Basil Sauce Over Pasta w/ Salad
Tuesday: Out to Dinner with My Friend Emily
Wednesday: Out for Volleyball
Thursday: Happy Valentine's Day! Grilled Tenderloin with Onion-Blue Cheese Sauce, Garlic Butter Shrimp, Mashed Potatoes, Cauliflower Gratin and Flourless Chocolate Cake
Friday: Beergarita Chicken Tacos and Mexican Sour Cream Rice
Saturday:  Lunch: Stuffed Pepper Soup Dinner: Out to Dinner
Sunday: Beef and Vegetable Curry Casserole and Broccoli

Treats: Oatmeal Scotchies and Oatmeal Chocolate Chip Lacation Cookies

Wednesday, February 6, 2013

Green Bean Casserole Au Gratin

I am a sucker for traditional green bean casserole. However, the traditional cream of mushroom soup doesn't work for us and I have been on the look out for a modern take on an old favorite. I came across this recipe for green bean casserole from Carolina Heart Strings and thought it sounded fantastic. I made a few changes to the original recipe and was very pleased with the results. Ron loved it because there was cheese and bacon...of course... 

This is a fantastic quick side dish that doesn't need to wait for a holiday to be prepared!


Ingredients

2 1/2 Tbl butter
2 1/2 Tbl flour (we use gluten free)
3/4 cup milk
1 cup grated sharp cheddar cheese
24 oz frozen or fresh green beans
2 oz jar pimentos
3 pieces bacon, cooked and chopped
4 Tbl grated Parmesan cheese
Salt and Pepper, to taste


Instructions

Preheat oven to 350 degrees.
Melt butter in medium pan. Add flour stirring constantly until smooth and bubbly. Slowly, pour in milk and cook, stirring constantly until sauce thickens. Add cheese, mix well and remove from heat. Season with salt and pepper.

Layer green beans and pimentos in a medium casserole dish sprayed with cooking spray. Pour the cheese sauce over the green beans and stir to coat the green beans well. Sprinkle with bacon and parmesan cheese. 

Bake 30 minutes uncovered.  

Tuesday, February 5, 2013

Greek Shrimp with Tomatoes and Feta

I can't wait for summer....not only for the warmth, but for the lighting!!!
Winter blogging = bad dinner time lighting!

I found this recipe on Williams-Sonoma's website and thought it sounded awesome. Ron loves feta and shrimp so I knew that this would be a hit with him. I contemplated leaving out the mint because I wasn't sure how it would taste. However, I am really happy I left it because it complemented the dish very nicely. We served our shrimp with rice and veggies, but this would be wonderful over pasta. I also loved how simple this was to put together, but how great and rich the flavors became in a short period of time.

A delicious weekday meal!

Ingredients
4 Tbl. extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced
2/3 cup dry white wine
 1 can (14 1/2 oz.) petite diced tomatoes
Sea salt, to taste
1/2 tsp red pepper flakes
1/2 tsp paprika
1 cup coarsely crumbled feta cheese
2 lb large shrimp, peeled and deveined
2 Tbl  minced fresh oregano
1 Tbl minced fresh mint


Instructions
In a large sauté pan over medium heat, warm the olive oil. Add the shallots and sauté  about 3 minutes. Add the garlic and sauté about 1 minute. Add the wine and tomatoes (but not their juices).  Season with salt, red pepper flakes and paprika. Increase the heat and bring to a boil, then reduce the heat to medium and cook, stirring often for about 5-7 minutes.

Stir in the cheese, then the shrimp. Cover the pan, reduce the heat to low, and cook until the shrimp are evenly pink and the cheese is beginning to melt, about 3 minutes. Sprinkle with the oregano and mint. Serve immediately from the pan.

Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).

Monday, February 4, 2013

Weekly Meal Plan 2/4 - 2/10

Happy Monday!

Kellen had his first overnight with Ron's parents on Saturday so we were able to go out for a birthday party.  It went really well and it was very nice to get out of the house! However, when we returned home I found myself sad by his empty room and excited to pick him up the next morning.

This week is my birthday! I love birthdays and am excited to celebrate this one with Ron, Kellen and the rest of my family. We have a few new recipes on the agenda this week and a few old favorites. Another exciting this is that I am starting to go back to my exercise classes this week! I missed working while recovering, but am excited to get back in the saddle.

Hope everyone has a great week!

Monday: Cafe Rio Sweet Pork Enchiladas, Rice and Black Beans
Tuesday: Out to El Serape!
Wednesday: First Night if Volleyball! Dinner at The Bar
Thursday: Happy Birthday to Me! Creamy Lemon Basil Shrimp, Pasta and Salad
Friday: Out to Dinner with my Family!
Saturday:  Date/Birthday Dinner with My Husband
Sunday: lunch: Stuffed Pepper Soup  dinner: Creamy Shrimp with Thyme and Feta Risotto (SRS)

Treats and Breakfast: Lactation Cookies,  Caramelitas (Gluten Free) and Quiche Lorraine (WCRS)

Friday, February 1, 2013

Mexican Meatballs

TGIF anyone? It is also reveal day for another Recipe Swap!


The theme for this swap is Blogger's Choice. I was assigned A Seasoned Greeting and found the recipe I wanted to make after only browsing for a few short minutes. Her recipe for Mexican Meatballs sounded awesome! I made a few adjustments to the recipe such as browning the meatballs and creating a beef gravy with the enchilada seasoning.  I loved the end result of this recipe! The meatballs have a little kick from the hot sauce and the gravy, but taste delicious with the sour cream topping. We decided to serve our meatballs over a yellow rice and it worked perfectly. Ron begged me to keep these on a regular rotation. Thank you for a delicious new recipe! Thanks also goes to Sarah for putting together these wonderful swaps!



Ingredients

1 1/2 lb ground beef
1 packet of taco seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp hot sauce
4 Tbl bread crumbs (I use gluten free)
2 eggs
1/2 cup shredded cheddar cheese
4 Tbl butter
4 Tbl flour (I used gluten free)
2 cups beef stock
2 1/2 Tbl enchilada seasoning
Sour Cream
Sliced Green Onions
Sliced Olives



Instructions

Mix together beef, bread crumbs, seasoning, hot sauce, cheese and eggs.  Shape lightly into 1 1/2-inch meat balls.  Brown meatballs on all sides in a large skillet over medium heat.  Remove meatballs to a large casserole dish.

Melt butter, brown flour in butter.  Add beef broth and cook until gravy is smooth and thickened. Whisk in enchilada seasoning.  Pour over meat balls. Cover and bake in 350 degree oven 1  hours. Serve over rice and top with sour cream, onions, and black olives.