Tex Mex Enchilada Meatballs

Print Save Tex Mex Enchilada Meatballs Recipe Embed Ingredients 1 tablespoon Olive Oil 1 pound Ground Beef 4 1/2 pounds Mexican Chorizo 1 large Egg 1/4 cup Cold Milk 1/2 cup Dry Bread Crumbs 1 tablespoon Grated Fresh Onion 2 cloves Garlic, minced 2 tablespoons Fresh Cilantro, diced 1/2 teaspoon Dried Oregano 1/4 teaspoon Salt For the Enchilada Sauce: 1/4 cup Butter, or oil 1/4 cup Flour 1 tablespoon Chili Powder 2 teaspoons Cumin 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1/2 teaspoon Dried Oregano 3/4 teaspoon Salt 1/2 teaspoon Black Pepper 2 cups Beef Broth 1 tablespoon Tomato Paste For the Optional Toppings: Shredded Monterey Jack Cheese Chopped Cilantro Directions Heat a large skillet over medium heat with the olive oil. In a medium size mixing bowl combine the remaining ingredients for the meatballs. Stir to combine, then use hands to fully mix the ingredients. Scoop about 2 tablespoons of the meat mixture and using your hands roll into balls. Continue until all meat is formed into meatballs. Carefully add the meatballs to the hot skillet and allow them to cook and sear for about 2-3 minutes then carefully turn the meatballs to continue cooking and to sear all sides. The meatballs are soft so be gentle when turning them. After about 12-15 minutes the meatballs should be cooked and seared all around; carefully remove to a paper towel lined plate. The chorizo will render grease while cooking; the paper towel helps to soak it up. Pour out the grease from the skillet. Return the skillet to the stove to make the enchilada sauce. To make the enchilada sauce heat the butter over medium heat. When the butter is melted add in the flour, stir to combine to a paste. Add in the spices and stir. Allow to cook for about 2-3 minutes. Pour in the broth and stir to combine, bring to a simmer while stirring occasionally. Add in the meatballs and let the meatballs simmer in the sauce for about 5 minutes. Top with shredded cheese and serve warm. Recommended Le Creuset Skillet Le Creuset Revolution Spatula Wusthof Santoku Knife - 5 inch Cuisinart Stainless Steel Mixing Bowls via Food Fanatic https://ift.tt/2pAzkcT Food Fanatic

Spinach and Tofu Stuffed Shells

Print Save Spinach and Tofu Stuffed Shells Recipe Embed Ingredients 20 Jumbo Pasta Shells 1 tablespoon Olive Oil 1/2 tablespoon Minced Garlic 5 ounces Fresh Baby Spinach 14 ounces Firm Tofu 1/2 teaspoon Salt 2 tablespoons Lemon Juice 4-5 Fresh Basil Leaves, chopped 2 1/2 cups Marinara Sauce 1/2 cup Shredded Mozzarella Cheese Directions Grease a large casserole dish and set it aside. Preheat the oven to 400°F. Cook the shells according to package directions but leave them al dente. Drain, rinse briefly, and set them aside. In a large skillet, heat the oil over medium heat. Turn the heat to low-medium, add the garlic and saute for 1-2 minutes. Add half the spinach and mix to coat it in oil. Once it has wilted down a little, add the rest of the spinach. Mix to coat and cook until wilted.  Set it aside. Drain the tofu, break it into quarters. Place the quarters and salt in a food processor and blend until smooth. Add the spinach mixture, lemon juice, and basil and pulse until the spinach is chopped up. Salt and pepper the filling to taste. Add 1 cup of marinara to the casserole dish and spread it to cover the bottom. Stuff each shell with about 2 tablespoons of the tofu mixture and place them in the dish. Cover the shells with the remaining marinara sauce and sprinkle with mozzarella cheese. Cover the casserole dish with foil and bake for about 25 minutes. Uncover and bake for another 5 minutes or until cheese is bubbling.   Notes You may want to cook extra shells in case they break. I use firm or extra firm tofu so I don't have to worry about pressing it. You can also place the filling in a Ziploc bag, snip off a corner and squeeze it into the shells. via Food Fanatic https://ift.tt/2pCBDeI Food Fanatic