Anasazi Enchilada

Enchilada Anasazi.blog

This is so named because I used Anasazi beans for part of the filling. Although this looks pretty fancy, it was dead simple. Inside there is the filling, which was merely the beans mashed up a bit with some of the juice, some jazzed up hamburger meat, and a bit of the Cheddar cheese to hold it together.

On top is some leftover gravy to which I added cumin, mild red pepper powder (Santa Cruz brand has a nice round box of powder, or a glass jar of paste, of it at about $4.50, and it lasts forEVER!), Montreal Steak Seasoning, Mexican oregano, and a shake of onion powder. I put these same seasonings into the ground meat for the filling.

Since everything was freshly cooked, thus still hot, I just popped the plate (minus the sour cream, cilantro, and olives) into the microwave long enough to melt the cheese, rather than firing up the oven for the traditional baking. Then topped and served.

The roasted red peppers are from my frozen supply from a couple of months ago when red peppers were practically free in the grocery store. Bright green cilantro, scallions (the Mexican onions we favor are apparently out of season – boo!), a bit more cheese for color, black olives cut in half, and my requisite sour cream dollop(s), and it was a delight for the eye.

Next time you make hamburgers, make an extra one (or two) and stash it in the refrigerator for use in a day or two. Gives a nice head start on this dish, especially if you don’t have ground meat around all the time to start from scratch. When you start adding the seasonings, put in some flavorful fluid of some kind. If you don’t have anything appropriate, at least use water to make everything nice and moist. The seasonings will distribute themselves better throughout the meat, too.

If no Mexican food is on the menu for a few days, then just pop the cooked burger into a fold-over sandwich bag (not the expensive zipper kind), and toss it into the freezer in an obvious place where you will be able to find it again, and wait for the perfect opportunity to drag it out and do some magic. This is a good way to keep a last bit of ground meat usable, as it keeps so very much better when cooked than in the raw state. Having it already cooked makes it easy to use without having to thaw and cook a raw burger. You can pop it into just about any kind of soup, spaghetti sauce, chili, Sloppy Joe’s – the list is endless! ;->

The thin bag will keep it just fine for a few days in the freezer, but for longer storage, put the fold-over bag into a freezer bag. I put all kinds of things into these little cheap bags, and then into a freezer bag (i.e. the roasted red peppers) because it keeps the freezer bag clean so you can use it a bunch of times with no, or minimal, cleaning. Those freezer bags are getting very expensive, so this keeps you from having to refill your supply very often. Fewer is better for the environment, too, as they are petrol-based. Also, you can easily grab out one meal-sized bag of goodies from the freezer bag without having to thaw out the whole package.

Another nice topping is the jarred tomatillo finely-ground salsa. A little dab of it in the center of each sour cream dollop gives an extra treat for the eye, as well as the tummy.

There is probably a prepared taco/enchilada seasoning packet, but I don’t know what is in it. They seem massively overpriced to me when it is so easy to just shake in your own favored herbs and spices at the time. If you know of one that you like, look at the ingredients panel and give a whirl to mixing it yourself, or just Google for a recipe, and then alter it to suit your own taste.

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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16 Responses to Anasazi Enchilada

  1. tastasty says:

    Enchiladas are great and yours looks delicious..;)

  2. gypsy97 says:

    I’ve just finished a pretty large breakfast, but I could eat two of those gorgeous enchiladas right now! What kind of tortillas do you use?

    • judilyn says:

      Sometimes – not often, mind you – I make my own, but usually I keep Mission brand on hand because they seem to last forever in the refrigerator. There are several local brands, but they seem to get hard before they all get used up. I saw a shop the other day that sells to the public, so one day I may take a run over there to see what their offerings are like. I never seem to think of it when I am in that end of town.

  3. Sharon says:

    What a feast for the eyes! And bet it tastes even better.

    I feel like such a dummy sometimes when I read your food posts. Why did I only see leftover hamburger as dried out dog treats instead of the basis for a great meal?

    I am planning on cooking sausage patties tomorrow morning. I’ll cook the whole package and freeze the leftovers to use in the same manner that you used the hamburger.

    • judilyn says:

      Yes! I do the same thing with sausage and bacon. Gary loves him his Italian sausage, so I cook up about three pounds at a time. It freezes beautifully. I just take out a few little squares and plop them into the dish, et voila – perfection!

      Same procedure for jarred spaghetti sauce – a few sausage crumbles makes it super special.

      After all, leftovers are nothing more than convenience foods that you have made yourself, so it is cheaper, and you know its origins. And, best of all, no “shelf stable” chemicals.

      You go, Girl!

  4. mmmm this looks extra-yummy! 🙂

  5. taphian says:

    Looks really tasty. Can you tell me what Anasazi beans are? Wish you a wonderful week-end. Hope you have fine weather. We have hurricane since days and rain, rain, rain, virtual hugs Mitza

    • judilyn says:

      Anasazi beans are just regular beans that have a distinctive, mottled coloring. See:
      https://www.google.com/search?q=anasazi+beans&client=safari&rls=en&source=lnms&tbm=isch&sa=X&ei=1lKxVLOIH8itoQTS3oCYCg&ved=0CAkQ_AUoAg&biw=1290&bih=773

      for lots of pictures of them. There are infinite varieties of beans like this, but when cooked, almost all of them look to be some shade of brown. Red beans and black beans retain their colors; they just get duller. About 25 years ago, I ordered two pounds each of about a dozen different beans, and it was fun to try them all out. This supply lasted me a long time.

      These days I pretty much just use Great Northern, black beans, red beans, kidney beans, garbanzo beans, Peruano beans, split peas, dal, and lentils. The Anasazi beans were just there on a bottom shelf at my local grocery store at about half the price of anywhere I have ever seen them. Because of the low price, I’m wondering if they are local to this area.

      All beans that we have tried have paired well with any kind of rice or barley. Sometimes I put them with bulgar or quinoa – depending on what is in the “leftover corner” of my refrigerator.

      Hope you see sunshine soon! ;->

      Sorry to hear about your unpleasant weather. It is 9:30 in the morning here, the sun is shining brightly, and the thermometer on the deck says it is 43 degrees F. out there right now. It will probably increase in temperature by about twenty degrees at the warmest for today, and then about three o’clock in the afternoon, the temperature will start to drop again by about thirty degrees before starting back up again the next day.

      We don’t usually have much rain during the winter months, but did have rain all day on Thursday this week. A surprise! It wasn’t particularly cold, so not too unpleasant.

      • taphian says:

        Thanks a lot for taking so much time to answer my question, Judie. I looked it up. I have seen them before somewhere (they look very nice, too) but we don’t eat so many beans as my son doesn’t like them. But I love German pea-soup and lentil-soup a lot (we have the best sausages in the world). I’m happy when the storm is over, the Elbe river has burst its banks in our harbour and a lot of trees have fallen down. Taking a walk or biking is really dangerous as we have so many trees here, but I still did it quickly in a short period without rain. If the rain would have been snow that would be nice prospects, maybe a meter of snow. Well this is the right weather to process photos, sew (or sue) etc. Have a wonderful week-end, virtual hugs, Mitza

      • judilyn says:

        Happy sewing! Climate change is affecting a lot of areas, and not in a good way most of the time. I grieve for your fallen trees. 😦 Be safe on your bicycle !!! Happy weekend!

      • taphian says:

        It really feels as if it has rained for 100 million years already. It’s always grey (50 shades of grey maybe) and that’s really tiring and depressing. I hope I remember how the sun looks, otherwise I will get a shock when it comes out again. Not very many possibilities to go with a bike, unfortunately. Wish you a wonderful day, virtual hugs, Mitza

      • judilyn says:

        I feel your pain…about the rain! I much prefer sunshine, too.

  6. bjdewell says:

    I enjoyed your comments in RVLifestyles E-Zine this morning. I didn’t realize that’s why a lot of RV parks won’t accept mail for travelers. 🙂

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