By Angie Sutton, www.momsapronstrings.com
Three recipes you’ll want to clip and save for September meal ideas!
Hearty Ground Beef Enchiladas
Serve with additional salsa and sour cream. I add a lettuce side salad with these to complete the meal.
2 lbs. lean ground beef
2 medium yellow onions, diced
2 (16-oz.) cans chili beans, undrained
2 (10-oz.) cans red enchilada sauce
1 cup chunky salsa, divided
16 flour tortillas, burrito size
2 c. shredded cheddar cheese
1 (2.25-oz.) can sliced black olives
1. Preheat oven to 350 degrees F. Lightly spray two 9-inch-by13-inch baking dishes with non-stick cooking spray and set aside.
2. In a large skillet over medium heat brown ground beef and onions; drain. Stir in beans, one can enchilada sauce and 1/2 cup salsa; remove from heat.
3. Add 2/3 cup beef mixture to each tortilla and roll up. Place seam side down in baking dish with 8 enchiladas per pan. Spread second can of enchilada sauce and salsa evenly over the top of the enchiladas. Sprinkle with cheese and olives.
4. Bake, uncovered, for about 20 minutes or until cheese is melted and bubbly. Let cool 5 minutes before serving.
Spanish Beef and Rice Bake
This dish is sure to please the family’s taste buds!
1 lb. lean ground beef
1/2 c. finely chopped onion
1/2 c. chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 c. tap water
1/2 c. salsa
3/4 c. long grain rice, uncooked
1/2 c. chili sauce
1 tsp. salt
1 tsp. brown sugar
1/2 tsp. ground cumin
1/2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
1 (15-oz.) can refried beans
1/2 c. shredded Cheddar cheese
2 Tbsp. chopped fresh cilantro
1/2 c. cherry tomatoes
1. Preheat oven to 375 degrees F. Lightly spray a 9-inch-by13-inch baking dish with non-stick cooking spray and set aside.
2. In a large skillet over medium heat, brown ground beef and onions. Stir in green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. Simmer for about 30 minutes, stirring occasionally.
3. Transfer to baking dish and press down firmly on the bottom. Spread refried beans on the top and evenly sprinkle with shredded cheddar cheese. Bake, uncovered, for about 15 minutes, or until cheese is melted and bubbly. Remove from oven and top with chopped fresh cilantro and chopped tomatoes. Let cool 5 minutes before serving.
Apron Strings Notes: Check the type of rice you select to ensure that it instructs you to a 20-to-30-minute preparation time. Save time with quick cooking rice if dinner is needed quickly.,
Baked Teriyaki Pork Chops
You can’t go wrong with this recipe! Pork chops are a family favorite and this teriyaki sauce adds just the right amount of flavor.
6 boneless, pork chops (about ¾-inch-thick)
6 fresh pineapple slices
1 c. teriyaki sauce, divided
2 green onions, finely chopped
1. Preheat oven to 375 degrees F. Lightly spray a sheet pan with non-stick cooking spray and set aside.
2. Put pork chops in a resealable gallon-sized bag. Add 3/4 c. teriyaki sauce on top of pork chops and let marinate in refrigerator for at least an hour.
3. Remove chops from refrigerator, discard marinade and place chops in one layer on pan. Pour remaining teriyaki sauce on top of chops. Place a pineapple slice on top of each pork chop.
4. Bake pork chops, uncovered, for 40 minutes or until internal temperature reaches 145 degrees F. Remove chops from oven and top with chopped green onions.