Wednesday, May 11, 2011

Revisiting a recipe and notable birthdays

May 12th 1812 is the birth date of Edward Lear, an English poet and of Florence Nightingale in 1820. She was the English founder of modern nursing. Both of these individuals were talented and dedicated people to their craft.
Edward Lear is famous for his nonsense poems and limericks. Limericks, a form of poetry has been popular with children for their nonsense verse.
There was an old man with a beard
Who said, "It is just as I feared!
Two owls and a hen
Four larks and a wren
Have all built their
nests in my beard."
Florence Nightingale was dubbed "The lady with the lamp" after the habit of making rounds at night in her work at civilian and military hospitals in Britain. She also is responsible for laying the foundation of professional nursing with the establishment in 1860 of her nursing school at St. Thomas Hospital in London
I recently participated in a Cinco de Mayo celebration where we served food to residents at a care facility. One of the recipes we prepared was Bean and Beef Enchilada (recipe posted on May 3) We made some revisions to improve the recipe. So I am posting the newly revised recipe. We also served Buttermilk Mexican Pound Cake recipe posted May 3. There were no revisions for this recipe.

Bean and Beef Enchilada Casserole

Adapted from BHG Best Comfort Foods


  • 1-1/2 lb. lean ground beef
  • 1 medium onion chopped
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • 1 -15 oz. can black beans rinsed and drained
  • 1-4 oz. can diced green chile peppers-omit if using enchilada sauce that has green chilies in it
  • 16 oz. carton sour cream-light
  • 2 TB. flour
  • ¼ tsp. garlic power
  • 1 package 12- 6 inch corn tortillas (I used Carlita brand)
  • 1- 19 oz. can Green Chile Enchilada Sauce (I used Palmas brand)
  • 1- 16 oz. package prepared shredded Mexican blend 4 cheeses
  • 1- 16 oz jar of chunky salsa (mild)
  • 1 small can of corn-drained
  • 3 finely chopped tomatoes


  • In skillet brown beef with onion, chili powder and cumin
  • Drain fat return meat to pan adding beans, drained corn and Chile peppers
  • Omit Chile peppers if using Green Chile Enchilada Sauce-set aside
  • In a small bowl stir together sour cream, flour, and garlic powder
  • Preheat oven to 350
  • Place 6-9 tortillas in bottom of a greased glass to cover and overlap and go up sides of a 9x13 rectangular baking dish
  • Mix enchilada sauce with 2 cups chunky salsa
  • On first layer (like lasagna) place ½ meat/bean/corn mixture, ½ sour cream mixture, ½ enchilada/salsa sauce, ½ cheese
  • Repeat with tortillas on top and then layer just like the first layer
  • Top with chopped tomatoes and cheese
  • To make ahead cover with plastic wrap and refrigerate
  • To bake cover with foil bake 30-35 minutes or until bubbly
  • Let stand 10-15 minutes before serving-sprinkle cilantro on top. Letting it set for 10 minutes will make it easier to cut

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