MWA's Saba N. Taylor shares her Ramadan day seven enchilada iftar recipe

Masha Allah, I love all things cheesy! Yesterday I was in the mood for enchiladas but did not have all the makings for it so I decided to stop by the store today after work to pick up some things. I have two different recipes that I go between, the more commonly version, meat/beans with cheese rolled in corn tortillas then topped with red enchilada sauce, cheese, olives and green onions. Then there is the newest version that I picked up from a friend that does not require enchiladas sauce. So Good! Masha Allah!

Before I add the recipe, I must admit, I lost the recipe my friend gave me so I kind of winged it from the last two times I made it. I also did not have enough corn tortillas so I stretched it a bit. Here is the recipe I used to make this tasty iftar dish tonight. :) Insha Allah I hope you enjoy it! (should you try it out :D)
Recipe

2 lb              Ground Beef
1 can (15oz)  Black Beans (low sodium)
1 can (8 3/4 oz) Kernel Corn
1 can (16oz)  Fresh Salsa
2 lg              Bell pepper
2 pks            Taco Seasoning (low sodium)
3 Tbs            Garlic Powder (to taste) note: I add lots of garlic powder
2 Tbs            Black Pepper (to taste)
1/4 cup         Italian Dressing (Light)
1 cup            Sour Cream
2 cups          Sharp Cheddar Cheese
                   Corn Tortillas

Preparation

Brown the meat on medium to high heat. Add bell peppers and cook for a few minutes. Add garlic, black pepper and taco seasoning. Mix well. Drain the beans and corn, then add along with the fresh salsa and mix well. Cook for a bit longer on medium heat. Reduce heat. Add Italian dressing and mix well. Turn off heat and set meat mixture aside. At this point, you can add the sour cream to the mixture but I usually wait until I am ready to layer my enchiladas. Heat the corn tortillas on both sides in a frying pan with little to no cooking oil.  Layering method: Spoon some meat mixture on the bottom of the pan then sprinkle some cheese on top. Cover the first layer of meat and cheese with corn tortillas. Spoon another layer of meat and cheese. Continue the layering until you get to the top ending with a thin layer of meat and cheese.

Cover the pan with foil and bake on 375 for 40 minutes. Then uncover, the cheese should be melted and bubbly. Bake uncovered for another 10 - 15 minutes or until cheese is golden and slightly crisp.

Garnish with shredded lettuce, chopped cilantro and sour cream! Enjoy Insha Allah!

Ramadan Kareem!

Originally posted at Of Thoughts and Dreams ~Musings and ramblings of an average life traveler~

Saba N. Taylor loves to travel, read, write and blog (and not particularly in that order.) She writes children's stories and book reviews of children's books. Check out her blog The Family-Ship Experience for picture and chapter books that engages, entertains and educates. You can also find more book reviews, author interviews, giveaways and updates of her own writing experience and works on her writing blog, Of Thoughts and Words. Saba's published works include three teacher study guides published by Muslim Writers Publishing, a fourth in the works. Saba's work has been published in three anthologies and an assortment of online magazines. She has been a member of Muslimah Writers Alliance (MWA) since April 2010. On the web: Facebook, Twitter @worddiaries, The Family-Ship Experience (blog)
Of Thoughts and Words (blog)