Eat for Eight Bucks: King Ranch Leftovers
Eat for Eight Bucks: King Ranch Leftovers might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 40g of protein, 26g of fat, and a total of 718 calories. For $3.37 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Serious Eats has 17 fans. From preparation to the plate, this recipe takes approximately 45 minutes. If you have mild cheddar cheese, canned green chiles, cayenne pepper, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 71%. Similar recipes include Eat for Eight Bucks: Meatloaf, Eat for Eight Bucks: Minestrone, and Eat for Eight Bucks: Bean Gratin.
Servings: 6
Ingredients:
2 teaspoons ancho chile powder (or your favorite blend)
1 small can chopped green chiles (optional)
1/4 teaspoon cayenne pepper (or more, if you love heat)
1/2 cup loosely packed chopped cilantro
1 1/2 cups cooked white rice (or 10 corn tortillas cut into strips)
2 tablespoons flour
3 cloves garlic, chopped
1 teaspoon ground cumin
1 14-ounce can beans (or 1 1/2 cups refried beans or any diced cooked vegetable)
2 handfuls (about 4 ounces) mild grated cheese, such as Monterey Jack
1 1/2 cups milk
1 medium onion, chopped
Pepper
Salt
1 1/2 pounds (about 3 cups) cooked shredded pork (or chicken or beef)
4 tablespoons unsalted butter
Equipment:
sauce pan
oven
pot
bowl
Cooking instruction summary:
Procedures 1 Preheat the oven to 350°F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally. Add the garlic, flour, cumin, cayenne, and chile powder and cook for 2 minutes, stirring constantly. Turn the heat down if the pot is making aggressive noises. Then stir in the milk and cook, stirring frequently, until the sauce has thickened, about 10 minutes. Remove the pot from the heat. Stir in the can of chiles, if using, and a handful of cheese. Taste and season with salt and pepper. 2 Put the meat, beans (or vegetables), and rice (or tortillas) in a bowl. Add the sauce and cilantro and stir until everything is well combined. Taste and season with salt and pepper if necessary. 3 Grease a 9x13 casserole lightly with olive oil and pour in the saucy mixture. Top with the remaining cheese and bake until bubbly, 25-30 minutes.
Step by step:
1. 1
2. Preheat the oven to 350°F. Melt the butter in a saucepan over medium heat.
3. Add the onion and cook for 10 minutes, stirring occasionally.
4. Add the garlic, flour, cumin, cayenne, and chile powder and cook for 2 minutes, stirring constantly. Turn the heat down if the pot is making aggressive noises. Then stir in the milk and cook, stirring frequently, until the sauce has thickened, about 10 minutes.
5. Remove the pot from the heat. Stir in the can of chiles, if using, and a handful of cheese. Taste and season with salt and pepper.
6. 2
7. Put the meat, beans (or vegetables), and rice (or tortillas) in a bowl.
8. Add the sauce and cilantro and stir until everything is well combined. Taste and season with salt and pepper if necessary.
9. 3
10. Grease a 9x13 casserole lightly with olive oil and pour in the saucy mixture. Top with the remaining cheese and bake until bubbly, 25-30 minutes.
Nutrition Information:
covered percent of daily need
