Beef Enchilada Casserole
- 1 lb. lean ground beef
- 1 (15 oz.) can red enchilada sauce
- 1 cup shredded Mexican cheese blend
- 8 (6 in.) corn tortillas
- 1 (15 oz.) can black beans, drained and rinsed
Preheat oven to 350° F. Coat 9×13-inch baking pan with nonstick cooking spray. In large skillet, break up and cook ground beef over medium-high heat until no pink remains, about 7–9 minutes. In large bowl, toss together cooked ground beef, half of enchilada sauce, and half of cheese.
Cover the entire bottom of prepared baking dish with 4 tortillas, ripping to fit if necessary. Top tortillas with half of beef mixture and half of beans. Drizzle with ¼ cup enchilada sauce. Layer remaining tortillas on top, followed by remaining beef mixture and beans. Drizzle the last of the enchilada sauce on top and sprinkle with remaining shredded cheese. Cover pan with foil and bake 30 minutes or until casserole is heated through. If desired, top with tomatoes, avocado, and cilantro.
No-Bake Coconut Bars
- 2 1/2 cups sweetened, flaked coconut
- 1 cup coconut oil, melted
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 3/4 cup dark chocolate chips
In medium bowl, mix together coconut, coconut oil, vanilla, and salt until well combined. Spread mixture into 9×9-inch baking dish and freeze until coconut oil has set and bars harden, about 30 minutes. In microwave-safe bowl, microwave chocolate chips on high power in 30-second increments until smooth and melted, stirring between each interval. Pour chocolate over coconut. Freeze another 30 minutes, or until chocolate has set. Cut into bars and serve.
Caramelized Grilled Pineapple
- 1 pineapple, cored and cut into large wedges
- 1/4 cup packed brown sugar
- 1/4 cup (1/2 stick) butter, melted
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1 Tbsp. honey
Heat grill to medium-high heat. If using wooden skewers, soak skewers in water at least 30 minutes before threading on pineapple. Thread pineapple onto skewers. In small bowl, mix together brown sugar, butter, cinnamon, vanilla, and honey. Place pineapple skewers on large plate or pan. Brush brown-sugar glaze liberally and evenly over each piece of pineapple. Place skewers on hot grill and cook 5–7 minutes on each side, or until sugar glaze starts to caramelize. Serve warm as delicious appetizer, side dish, or dessert.
Green Chile Rice
- 4 cups cooked white rice
- 2 cups shredded mozzarella cheese
- 2 cups sour cream
- 1 (4 oz.) can diced green chiles, drained
Preheat oven to 400° F. Grease 8×8-inch baking dish. In large bowl, combine all ingredients and mix well. Transfer to prepared baking dish and bake 20 minutes, until heated through and bubbly.
Turkey Tenderloins and Asparagus
- 1 lb. turkey tenderloins
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. Dijon mustard
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. dried rosemary, minced
- 1 bundle asparagus
Place turkey tenderloins in resealable, gallon-sized plastic bag. In small bowl, mix together soy sauce, mustard, olive oil, and rosemary. Pour over turkey in bag, seal, and shake well to coat tenderloins. Marinade in refrigerator at least 1 hour.
Preheat oven to 350° F. Line rimmed baking sheet with foil and coat lightly with nonstick cooking spray. Remove tenderloins from marinade and bake on prepared pan 20–30 minutes, until temperature registers 165° F on an instant-read thermometer inserted in thickest part of meat. About 5 minutes before cooking time ends, lightly toss asparagus with extra virgin olive oil, salt, and pepper, then place on baking sheet around turkey and cook until turkey is done. Remove from oven and let turkey sit 5 minutes before slicing and serving.
Strawberry Crinkle Cookies
- 1 (15.25 oz.) box strawberry cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup powdered sugar, for rolling cookies
Preheat oven to 350° F. In large bowl, stir together dry cake mix, oil, and eggs to form thick dough. Dust hands with powdered sugar and shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on ungreased cookie sheet. Bake for 7–9 minutes, until center is just barely set. Let cookies cool 1 minute on cookie sheet, then remove to wire rack to finish cooling.
Find more simple and delicious recipes in the new cookbookSix Ingredients with Six Sisters’ Stuff, available at Deseret Book stores and deseretbook.com.