Coleslaw

More veggies from Growing Power! I made coleslaw with a head of cabbage. It was a great, go-to recipe!

Coleslaw-adapted from Add a Pinch
Total Time: 10 Minutes
Serves 4

• 1 cup Miracle Whip
• 1/2 cup buttermilk
• 2 tablespoons white distilled vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1 head shredded cabbage
• 1 bag shredded carrots
• 1 small onion, diced

In a large bowl, combine Miracle Whip, buttermilk, vinegar, sugar, salt, black pepper and celery seed. Whisk until well blended and smooth. Add cabbage, carrots and onion and mix thoroughly. Serve immediately or chilled prior to serving.

Beef Enchiladas with Homemade Enchilada Sauce

Whenever we go out for Mexican food, I almost always get enchiladas. Usually one chicken and one cheese and onion. I haven't yet found the perfect recipe to make at home, but these were pretty good. The homemade enchilada sauce has a bit of Sriarcha sauce, so it was a bit on the spicy side for me. However, I really did like it since it was a bit different than anything I've ever had before. Plus, sour cream, a favorite condiment, dulls the spice.

Beef Enchiladas with Homemade Enchilada Sauce-adapted from Add a Pinch
Total Time: 30 Minutes
Serves 8
Enchilada Sauce

• 28 ounce can crushed tomatoes
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 jalapeno, seeded and chopped
• 1/4 cup vegetable oil
• 1 teaspoon Sriracha sauce

Enchiladas

• 1 pound ground beef
• 8 flour tortillas
• 8 ounces sour cream
• 1 tablespoon cilantro
• 2 cups mozzarella cheese

Preheat oven to 350 degrees. Puree all enchilada sauce ingredients in a blender. Set aside.

Brown beef in a medium skillet over medium heat; drain. Add 1/4 cup of the enchilada sauce to the meat until well combined.

Pour 1/2 cup enchilada sauce in the bottom of a 9x13 inch pan. Take one tortilla at a time and layer on the beef, sour cream, cheese and cilantro. Roll the tortillas to keep the ingredients inside. Place seal side down in the baking dish. Repeat with remaining tortillas. Top with remaining enchilada sauce and cheese. Bake in oven, uncovered, for 15 minutes or until cheese has fully melted. Serve with sour cream, guacamole, or your other favorite toppings.