Beef and Ben Enchilada Casserole

Ingredients:
1 pound of ground beef
1 small chopped onion
1/2 cup hot water
1 15-ounce can of pinto beans
1 15-ounce can of black beans
1 can diced tomatoes and chilis
1 16-ounce container of sour cream
6 large flour or 12 small corn tortillas
1 can enchilada sauce
1 cup grated cheese
1 1/2 teaspoons chili powder
1 teaspoon cumin

Instructions:

• Brown ground beef and onions together and drain off fat.

• Add spices and water and stir for about one minute.

• Drain and rinse beans.

• Stir beans into beef mixture

• Drain tomatoes and chilis and stir into beef and bean mixture.

• Line the bottom of an 13" x 9" casserole dish with tortillas

• Spread one-third of beef mixture onto tortillas.

• Top with one-third of sour cream.

• Sprinkle with one-third of cheese.
• Pour one-third of enchilada sauce over top.
• Add two more similar layers.
• Cover and bake at 375 degrees for 20-25 minutes.
• Remove cover and bake 10 minutes to melt and brown cheese.
• Serve warm.

Tennessee Caviar

This recipe is one adapted from a dish that is our daughter-in-law, Jessica's specialty.  It is great served as a salad but we really like it as a dip with corn tortilla chips best.

Ingredients:

1 can kernel corn
1 can Rotel tomatoes and chili peppers
1 can black beans
1 can black-eyed peas
1 small onion, diced (red onion adds color)
1 small bell pepper, diced
1/4 cup chopped, fresh cilantro (or about half that amount of dried cilantro)
1 garlic clove, minced (or about a half-Tablespoon of dried minced garlic)
2 Tablespoons lime juice
1/2 bottle of Italian salad dressing
1 teaspoon seasoning salt
salt and pepper to taste

Directions:

• Drain liquid out of corn, peas, and beans.
• In a large bowl, dump corn, tomatoes, beans, peas, onion, and pepper.

Don't all those colors and textures already look yummy?

• Add cilantro, and garlic and gently stir to blend well.
• Pour in lime juice, salad dressing, and sprinkle seasoning salt on top and give it all a quick stir.
• Add salt and pepper, if needed.
• Chill at least a couple of hours or over night for the best melding of flavors imaginable.
• Serve in a pretty glass bowl to show off all those bright and cheerful ingredients like any good southern woman would.

This also makes a great spread when food processed!