Spring is springing and school is out! That means it’s time to make meals that will leave a little extra in the fridge for the kids that will be home all summer. This is a perfect dish that will leave you a bit extra in the fridge, to snack on.
Sauce ingredients:
6 Tablespoon vegetable oil
6 Tablespoon gluten free flour
12 Tablespoon chili powder
2 teaspoon garlic powder
2 teaspoon cumin
2 teaspoon salt
1 1/2 tsp oregano
1 teaspoon ground black pepper
1 teaspoon cayenne
6 cups chicken stock
Heat 6 Tablespoons vegetable oil or butter in a big heavy pan. Whisk in 6 Tablespoons gluten free flour. Cook for about a minute, whisking. Keep whisking while you add good chili powder, garlic powder, cumin powder, salt, dried oregano, fresh ground pepper, and cayenne (optional).
Then stir in 6 cups of chicken stock or chicken bone broth. Use a little beer instead of the chicken stock if you want. Bring to an almost boil and cook for 10-15 minutes. Makes just over 6 cups. Refrigerate extra in a covered jar for up to a week.
Lasagna ingredients:
About 15 corn tortillas
2 lbs ground beef
2 packets taco seasoning
1.5 cups water
1 can black beans drained and rinsed
1 can corn drained
2 lbs grated cheese
2 bell peppers, chopped fine
2 onions, chopped fine
1 can fire roasted tomatoes, diced
Cook ground beef and onions together with taco seasoning and water.
Layer in a large casserole dish:
Thin layer of enchilada sauce
Single layer of corn tortillas (tear to fit your pan)
Ground beef and onions
Bell peppers
Tomatoes
Corn
Black beans
Grated cheese
Enchilada sauce (about 2 cups)
Layer of corn tortillas
Ground beef and onions
Bell peppers
Corn
Black beans
Grated cheese
Enchilada sauce
Corn tortillas
Enchilada sauce
Grated cheese
Bake at 375F until heated through to 165F and the cheese is bubbly. Serve with sour cream and chopped green onion garnish.
Recipe courtesy of Doy’s Dozen Market. Dory Dozens Market is at 430 Lawrence St, Unit C, Central City. Their website is www.DoryDozensDelights.com and their phone is 303-582-5774.
