Ingredients

The following ingredients have 6 Servings
  • 3-4 cups enchilada sauce (see below)
  • 1 lb ground sirloin (or equivalent (I use local/pasture-raised/grass-fed))
  • 1/4-1/2 cup diced peppers ((bell pepper and/or jalapeño))
  • 1/4-1/2 onion (diced)
  • 1/4 cup salsa (or taco sauce)
  • 3 tsp chili powder
  • 3 tsp garlic powder
  • 1-2 tsp dried cilantro or parsley
  • 1 tsp cumin
  • 1/4 tsp salt
  • 12 oz egg noodles
  • 2 cups grated/shredded cheese
  • cilantro and/or chopped green onion (for topping)
  • 2 cans tomato sauce ((15 oz each))
  • 15 oz can vegetarian refried beans
  • 1 cup chopped onion
  • 2-3 TBSP hot sauce
  • 1.5 TBSP chili powder
  • 1.5 TBSP garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/2 cup diced onion
  • 1/2 cup diced tomato
  • 1/8-1/4 cup diced jalapeno
  • fresh cilantro (to taste)
  • fresh lime juice ((add a little... or a lot!))
  • a pinch of salt to season

Instruction

  • Pre-heat oven to 350 degrees F.
  • First start on your sauce: you can blend the ingredients beforehand with a blender or food processor or wait until your components have had time to soften and simmer to blend, process, or immersion-blend. Entirely up to you!
  • In a medium pot, combine all the ingredients listed above for the sauce recipe and simmer on medium-low, with the lid partially on, stirring occasionally to prevent sticking. After the sauce is hot and the flavors have had time to mingle, taste test with a tortilla chip [or a spoon!] and adjust the seasonings and hot sauce to taste. I always add a little extra garlic powder, cumin, and chili powder and sometimes even a little extra hot sauce for a kick!Some of you may be a bit sketpical about the beans in the enchilada sauce, eh? While they're not a typical component you'd find in this sassy red sauce, it adds a richness that I simply adore. It also adds fiber and protein too! No one will know it's there - do it!
  • While the sauce simmers away, get to work on sauteing or caramelizing your veggies and browning/cooking your meat. I used grass-fed ground sirloin, onion, and jalapenos [seeds and center removed to nix the extra heat]. Season with your sauce of choice [taco sauce or salsa work great!] and add in the chili powder, garlic powder, parsley/cilantro, cumin and salt.
  • At the same time you can start your egg noodles too. They boil fairly quickly and should only take 7-11 minutes to reach perfect tenderness.
  • Combine the sauce, meat, veggies and noodles in a large casserole dish (or two smaller ones!) and cover with cheese.
  • Bake on the center rack at 350 F for about 15-20 minutes or until hot and bubbly.
  • Top with fresh cilantro and all your favorite toppings (pico!!! sour cream!!!) and dig in!