Maker Monday: Steffie’s Burrichisagna

 

1 pound meat (shredded or cubed chicken, ground beef, shredded pork shoulder, etc.)

1 can cream of chicken or cream of mushroom soup

1 cup sour cream

1 package taco seasoning

1 can refried beans

1 to 2 8 oz. packages of Mexican Blend shredded cheese (Straight cheddar can get greasy)

1 package 10” flour tortillas

 

Pre-heat oven to 350 degrees.

Mix cream of chicken soup, sour cream, and taco seasonings together. Set aside.

Spread a thin layer of refried beans on bottom of ungreased 9x13 baking dish (if you start with tortilla, it can sometimes burn or be very dry.) Next, put a layer of tortillas. We usually chop two tortillas in half and place the flat edges against the edges of the dish to form a solid layer. Place another thin layer of beans over top of tortilla layer. Now layer of sauce, then meat, then cheese. Repeat with tortilla, bean, sauce, meat cheese until dish is almost full. We usually get around four layers with cheese on top.

Cover lightly with foil. Bake for 30 minutes. Remove foil and bake another 5-10 minutes or until cheese is golden brown. Garnish with favorite hot sauce, green onions, sour cream, etc.

** Sometimes we add drained black beans or corn or a bit of salsa for added flavor and texture.**

Maker Monday: Three Sisters' Stew Recipe

 

 

This recipe is inspired by the traditional Native American "Three Sisters Stew / Soup." This stew came about naturally based on the three sisters companion growing techniques used by the eastern tribes such as the Iroquois and Cherokee. They often planted corn, pole beans, and squash together because they are mutually beneficial to each other. Click here for more info on how they benefit each other and reading material on other companion growing methods. They would have used what is readily available for the season, so given the current season, I chose to use late season corn, acorn squash and rutabaga, and kidney beans. If it were mid-summer, I would have used instead yellow summer squash and zucchini squash, fresh summer corn, and green beans.


Ingredients

10-12 cups of chicken broth
1 1/2 lb chicken
1 medium size rutabaga peeled and cubed
1 small acorn squash peeled and cubed
2 medium size red potatoes cubed
1 1/2 cups shredded carrots
1/2 small onion diced
2 cups sliced button mushrooms
2 cups broccoli lightly chopped
1 cup fresh corn
2 can dark kidney beans drained and rinsed
Juice from 1 medium size lime
1 jalapeno diced (remove seeds and pith before dicing) 
1/2 tablespoon red pepper flakes
1/2 teaspoon ground cheyenne pepper
1/2 teaspoon of smoked paprika
1 tablespoon Italian spice blend
Salt and black pepper to taste

** During summer months, rutabaga and acorn squash can be substituted with yellow squash and zucchini squash. Sweet potato would also be another late summer to early fall option as well. For a little more richness to the broth, you can add a bit of milk as well.**


Set aside broccoli, chicken, salt, and black pepper. Combine all other ingredients and cook on medium heat, covered. While that begins to cook, brown chicken and then chop into bite-size pieces. When root vegetables are about half way cooked, add the chicken and broccoli to soup. Continue to cook until vegetables are tender. Salt and black pepper to taste.

Servings: 8-10