Tonight was one of those nights when I come home from work and look in the pantry and said hmmm. I am limited to a few items because I really need to go to the store. I pulled out two cans of enchilada sauce, can of black beans and a can of whole corn. Enchiladas sound great but I don’t have corn tortillas and then wham it hits me I should create an Enchilada Bowl. So here is what I came up with and it was so good and a little bit spicy.
I started out by cooking the white rice following the instructions on the bag. Cooked my pound of ground beef and then added the chopped onions, green pepper and jalapeno along with a beef bouillon cube. I have been blessed this year with an abundance of green peppers and jalapenos in my garden.
After those cook down I add salt and pepper and the chili powder to the ground beef mixture. I drain the corn and the black beans then add those to the ground beef mixture. Put in the two cans of enchilada sauce and then let it simmer until the rice is done or a little longer. In the last few minutes add a tablespoon of butter to the sauce. Sounds crazy I know but trust me it smoothes out the sauce. Next add some chopped cilantro to the sauce.
So now we must assemble this gorgeous creation. I put down a layer of rice in the bottom of the bowl. Top that with some Mexican shredded cheese. Then add a layer of the enchilada mixture. Top with sour cream and more chopped cilantro. I enjoyed the spicy hints to this dish but if you don’t want spicy you can eliminate the jalapeno and use mild enchilada sauce.
1 pound of ground beef
2 cans of mild or medium enchilada sauce
1 can of black beans-drained
1 can of whole corn-drained
1 jalapeno chopped
½ green pepper chopped
½ onion chopped
Salt and pepper
1 beef bouillon
Mexican shredded cheese