Family, Card night, Parties, and Everything Else Recipes!
The recipes on this site have been made by myself or a close friend/family member. We have just recently started taking photos of our delicious home cooking (and semi home cooking) not all of our recipes will be pictured. Enjoy!
Note: Takk For Maten means Thank You For Dinner (or the food) in Norwegian.
Friday, June 3, 2016
Time to prepare: approx. 1 ½ hours. You can keep on low
for hours. It freezes very well.
I varied the initial recipe as follows:
5 cloves of garlic
2 cups diced onion (1 large)
1 tbsp Cumin
1-2 tbsp Red Chili Powder (from new Mexican red chilies)
3 - 15 oz. cans red kidney beans (I increased the amount.
You can try other beans,.I use Kidney, black, and pinto)
4 – 21/4 oz. cans sliced black
3 – 15 oz. cans tomato sauce
1 – 15 oz. can diced Mexican
1 - 2 oz. can diced green chilies (I omit this if the
Mexican tomatoes contain chiles).
1 – 19 oz. can/jar enchilada
Added ½ of roasted chicken - shredded (I use ground beef sometimes as well)
I - 16 oz. bag frozen corn (I add)
½ dozen corn tortillas torn into pieces
2 cups sour cream (I add to each bowl to taste. Also, if freezing helps to leave the sour cream out)
Also, I added the shredded cheese to each bowl
-½ lb. grated cheddar
-¼ lb. grated Jack cheese
You’ll make everything in one large stock pot. Saute
onions and garlic in oil. Add vegetarian meat (if using) until browned. Add olives, tomato
sauce and enchilada sauce. Simmer covered. Add beans, chilies, corn, tomatoes
and sour cream. Heat low to medium, stirring frequently. Do not boil. Slowly
add in cheese, stir until melted.
Add torn, and/or crumbled tortillas, let dissolve.