Beef Enchilada With WHWK Salsa Recipe

Beef Enchiladas with ‘Cajun Caviar’ (serves 4 Prep time: 20 minutes)

4 corn tortillas

1 lb. ground beef

1 10 oz. can enchilada sauce

2 C. shredded cheese (Mexican blend, Monterey Jack or Cheddar)

98.1 the HAWK’s Traci Taylor’s Cajun Caviar

1 can corn drained and rinsed

1 can chic peas drained and rinsed

1 can black beans drained and rinsed

1 can black eyed peas drained and rinsed

½ C. chopped onion

2 chopped tomatoes

2 cloves of garlic chopped

½ C. fresh parsley chopped

½ C. fresh cilantro shopped

1 bottle Italian dressing (not the creamy kind) 

Traci’s salsa should be made ahead of time and allowed to sit in the refrigerator for at least 2 hours.

Combine all the ingredients in a large bowl, cover and refrigerate. 

Heat oven to 365.  Cook the ground beef over medium-high heat until it is barely browned and still a little pink.  Stir in at least 1 cup of the Cajun Caviar and remove from heat.  Briefly warm the tortillas on the stove or about 10-15 seconds in the microwave to make the softer and easier to roll.  Coat the bottom of a baking pan with some enchilada sauce.   Spoon the beef/ salsa mixture down the center of the tortillas, top that layer with some shredded cheese, roll and place in the baking pan. Thoroughly cover with enchilada sauce and more cheese.  Bake about 10-15 minutes until the cheese is melted.

Remove from oven and spoon more of the Cajun Caviar over the top and serve. 

Thank you to Down to Earth Whole Foods in Endicott for sponsoring Foodie Fridays. Check out the fresh, organic produce just coming in to Down to Earth Whole Foods.