cat lover
11-30-2008, 06:21 PM
For the first meal cook your beef brisket using your favorite recipe then for the second meal using the beef brisket is the casserole.
Beef and Bean Burrito Casserole
1 1/2 cups uncooked instant rice
1 tbsp oil
1 green pepper, cut into strips
1 small onion, chopped
3 cups cubed leftover brisket
2 cans (10 oz each) mild enchilada sauce
1 can (15 1/4 oz) red kidney beans, rinsed and drained
6 (8") burrito size flour tortillas
1 - 8 oz pkg. shredded Mexican cheese blend
Prepare rice according to package directions. Preheat oven to 350 degrees. In a nonstick skillet heat oil and add green pepper and onion. Cook, stirring occasionally till softened and lightly browned. Stir in brisket, 1 can enchilada sauce and beans. Reduce heat to low and heat through; about 5 minutes. Spread 1/2 cup enchilada sauce in the bottom of a 9 x 13" baking dish. Heat tortillas according to package directions. Divide rice among the tortillas and top with brisket mixture. Sprinkle each with 1/4 cup cheese. Fold edges of tortilla in and over 2 short sides of the filling. Starting with 1 unfolded edge roll up tortilla to enclose the filling. Place seam side down in the baking dish. Repeat with remaining burritos. Pour the rest of the sauce over them and sprinkle with the rest of the cheese. Cover with foil. Bake till heated through about 30 minutes. Uncover and bake till cheese is melted, about 5 to 10 minutes. Garnish with sour cream. Makes 6 servings
Per serving: 760 calories - 44 g protein - 31 g fat - 12 g saturated - 106 mg chol - 78 g carbs - 1400 mg sodium - 8 g fiber - 6 g sugar
Beef and Bean Burrito Casserole
1 1/2 cups uncooked instant rice
1 tbsp oil
1 green pepper, cut into strips
1 small onion, chopped
3 cups cubed leftover brisket
2 cans (10 oz each) mild enchilada sauce
1 can (15 1/4 oz) red kidney beans, rinsed and drained
6 (8") burrito size flour tortillas
1 - 8 oz pkg. shredded Mexican cheese blend
Prepare rice according to package directions. Preheat oven to 350 degrees. In a nonstick skillet heat oil and add green pepper and onion. Cook, stirring occasionally till softened and lightly browned. Stir in brisket, 1 can enchilada sauce and beans. Reduce heat to low and heat through; about 5 minutes. Spread 1/2 cup enchilada sauce in the bottom of a 9 x 13" baking dish. Heat tortillas according to package directions. Divide rice among the tortillas and top with brisket mixture. Sprinkle each with 1/4 cup cheese. Fold edges of tortilla in and over 2 short sides of the filling. Starting with 1 unfolded edge roll up tortilla to enclose the filling. Place seam side down in the baking dish. Repeat with remaining burritos. Pour the rest of the sauce over them and sprinkle with the rest of the cheese. Cover with foil. Bake till heated through about 30 minutes. Uncover and bake till cheese is melted, about 5 to 10 minutes. Garnish with sour cream. Makes 6 servings
Per serving: 760 calories - 44 g protein - 31 g fat - 12 g saturated - 106 mg chol - 78 g carbs - 1400 mg sodium - 8 g fiber - 6 g sugar