This week a dear friend posted a wonderful recipe for homemade tamales.  She posted the tamales and referenced My Country Kitchen’s chili to go over the top.  This sounds wonderful on this chilly, rainy day in East Texas.  I hope you enjoy our recipes as much as Pam and I have enjoyed them.

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1 lb. Ground Beef
1 C. chopped onion
1/2 C chopped green pepper
1 (16 oz) can pinto or kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1/3 c. water
1 (10 oz) can diced tomatoes and green chilies, undrained
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (6 or 7 inch)

In skillet, cook beef, onion and green pepper until beef is browned and vegies are tender, drain. Add the next 8 ingredients, bring to a boil, reduce heat and cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt slow cooker, layer about 3/4 cup beef mixture, one torilla and about 1/3 cup cheeses. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

1 medium onion, chopped
3/4 cup each: diced zucchini, yellow squash and tomatoes
1/2 cup corn
1 (4-oz.) can Diced Green Chiles
1 (2.25-oz.) can sliced ripe olives, drained
2 tsp.  Mexican Seasoning
2 (14-oz.) cans  Red or Green Enchilada Sauce
1 (14.6-oz.) package  Corn Tortillas
1 (8-oz.) bag shredded reduced-fat Mexican blend cheese, divided
Light sour cream, sliced green onions, chopped fresh cilantro (optional)

Spray a large nonstick skillet liberally with nonstick cooking spray and place over medium heat. Add onion; cook, stirring frequently, for 10 minutes. Stir in zucchini, squash, tomatoes, corn, chiles, olives and seasoning; cook for 5 minutes more.

Preheat oven to 375°F and cover the bottom of a 13-by-9-inch baking dish with enchilada sauce. Place tortillas on a plate and cover with a damp paper towel. Microwave on HIGH for 1 minute to soften. Dip each tortilla in enchilada sauce and spoon about 1/3 cup vegetables and 1 tbsp. cheese inside of each. Roll up and place seam side down in baking dish. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese; bake for 10 minutes more.

Serve with sour cream, green onions and cilantro.

Nutrition Per Serving: (based on 1 enchilada): 240 calories, 11 g protein, 12 g total fat (5 g sat., 0 g trans), 27 g carbohydrate, 3 g fiber, 2 g sugar, 30 mg cholesterol, 400 mg sodium, 5 points