Enchilada Casserole - Chili beans and Rices – Peach Crumble

Enchilada Casserole - Chili beans and Rices – Peach Crumble

 

 Now, there is one of my favorite pieces of Tupperware that I use almost on a daily basis, and that's the Tupperware Stack Cooker. We use it for everything from popcorn to cakes to a whole meal. So this past Sunday after church, I came home and tried a new Tupperware recipe. It was a big hit and even my husband liked it! So, it's a keeper!

With the Stack Cooker we'll be working in sections and then you stack it and cook at one time. This recipe has a few pre-cook before and some prep. But it's still super easy to make. And as I was making it, I made a couple of adjustments than what the recipe called for. But I'll have notes on what I did.

Hope you enjoy it!

Let's gather what we need.

For this recipe, you'll be making the Mexican casserole, rice dish and dessert. I choose to go with a Peach crumble.

Peach Crumble (Top Section)
1 lg. can of peach halves or slices. Drained and save the juice ( I used it with the heavy syrup)
1/3 cup quick-cooking oats
2 Tbl. Brown Sugar (I went with 4 Tbl)
2 Tbl. cold stick butter
2 Tbl. all purpose-flour
1/2 tsp. of Tupperware Cinnamon/Vanilla seasoning (or use about 1/4 tsp. cinnamon)

Enchilada Casserole (Middle Section)
1 lb. lean ground beef (I used almost 2 lbs)
1/2 onion (chopped - I used the Quick Chef Pro)
1 - 10 oz. can enchilada sauce
1/2 tsp. garlic powder
1/2 tsp. pepper
6- 6in. corn tortillas, cut into 8 wedges (for me, I went with 4 as it seemed a bit much. And the next time I make it, I'll try layering the recipe instead of adding them in)
1/2 cup shredded chedder cheese
1/2 cup shredded Monterrey Jack Cheese


Chili Beans and Rice (Bottom Section)
1/2 cup boiling water ( I used 1 cup very hot tap water as I doubled the rice)
1/2 cup quick-cooking rice (I used 1 cup of rice)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 tsp. instant chicken bouillon granules (I used one cube)
1/2 tsp. chili powder (I used the Tupperware Southwest Chipotle Seasonings)
1- can of canned chili beans (Ranch Style Beans)
1/2 cup shredded cheddar cheese

Equipment - Tupperware Stack Cooker, Quick Chef Pro


OK, now to the fun part. As I said before, we have a little Pre-cooking and some chopping to do.

Directions:
Step one:
As you'll be needing the onions and peppers for parts of the recipes, I done my chopping first.
I used my Quick Chef Pro
For the Enchilada you'll need 1/2 an onion and for the rice, 1/2 cup (or the other half of the onion) and about 1/2 a green bell pepper.  Go ahead and chop them and put to the side.

Step 2:
Here I had to cook the hamburger meat before hand. I used the colander section of the stack cooker and the 1 3/4-qt. bottom. Crumble the meat into the colander; add the onion. put lid on and cook in microwave for about 5 min. then take out, stir and put back in for 3 min. Meat will no longer be pink. Then rinse the 1 3/4-qt. bottom to use when making the rest of the recipe.

Ok, onto putting it together
For the Enchilada Casserole. Once your meat and onions have cooked, put that into the 1 3/4 qt section. to that add your enchilada sauce, seasonings, cheese and corn tortillas and mix. Then set this aside.

Now, the Chili Beans and Rice
Here I used 1 cup instant rice and 1 cup very hot tap water. I put that into the 3 qt section (bottom) and added the chopped onions and pepper, 1 bouillon cube and I used the Chipotle seasoning instead of the chili powder.

This I microwaved for about 3 min. When done, I added the canned chili beans and cheese. Then set that aside.

Our last step is the Peach Crumble:
I used a lg can of peach halves in heavy syrup. I broke the peaches up and placed in the Lid of the Stack Cooker with some of the juice. I just eyeballed it here. But if you need measurement, I would say about half of the juice from the can.

Clean out the Quick Chef Pro from cutting up the onions. To your Quick Chef Pro, add the oats, flour, seasonings, brown sugar and the cold butter. Put the lid on the Quick Chef Pro and give it a few turns to mix and make crumbles for your topping.

Now, take your topping and put over the top of your peaches.

At this point you have all of your sections done and ready to stack.  Simply stack the rice on the bottom section, then your middle will have the Enchilada Casserole and your top will have your Peach dessert. It will look like this below.

Place your Stack Cooker into the microwave. I put mine on for 15 min. when it was done, I let it set a few min. And then unstack!

Your meal is completely done and you serve right out of your Stack Cooker! My family loved it! Now, you can spice things up the way you like. If you like it hotter, add some peppers. Just season it to your tastes!

And here is the finished dish!

This made 4 very lg. helpings for all of us. And like I added in the lists, I used almost 2 lbs of ground beef and I doubled the rice.

I hope you enjoy!

Chipolte-Ranch Chili

Chipolte-Ranch Chili

Back during the winter it was cold, damp, rainy and I was hungry for some chili. But I didn't want to take all day cooking beans and stuff for a pot. So, I looked through one of my Tupperware Cookbooks and found the Chipolte Ranch Chili. It sounded good but most of all it was fast and easy to make! So, I set out making the Chili!

Enjoy the recipe!

Products used in the making of this recipe: Tupperware Stack Cooker, Can opener and our Quick Chef Pro Chopper.

Step 1: Gather what you need

1 lb. hamburger
1 med. yellow onion
3 cloves garlic
1/2 green and red bell pepper
1 - 16 oz can chili beans - un drained
1- 16 oz can pinto beans - un drained
1- 16 oz can whole corn - drained
2 Tbl. Chipolte seasonings
1 oz. package of dry ranch dressing mix.

Step 2- place colander into stack cooker 3 qt. bottom and crumble ground beef.

Step 3 - place onion, garlic and bell pepper into Quick Chef Pro Chopper and chop all vegetables.

Step 4 - add chopped vegetables into broken ground beef and mix. Place lid on stack cooker and cook in microwave for 5 min. stop and mix and break up meat, add back to microwave for 2 min. to finish cooking.

Step 5 - Remove colander from base and your hamburger mixture will be drained and free of grease. Clean bottom part of 3 quart base to finish cooking

Step 6 - while meat mixture is cooking open cans and drain corn.

Step 7 - Combine meat mixture with remaining ingredients into the 3 quart bowl. Cover with lid and cook at 80% power for 10 min.

Step 8 - Chili is done. Taste for seasonings and adjust. Then enjoy!

Tupperware Breakfast Maker Omelet

Good morning all!

They say breakfast is the most important meal of the day. But for many people they just don't have time. They drive through some fast-food place and pick something up, grab some sweets and coffee in a convenience store or just do without until lunch. Well, you can have a healthy breakfast and fast too in the mornings. Save some time in the morning and just do a little prep-work the night before. Cut all your veggies and have them ready, then when you get up in the morning, just pop it in the microwave.

Here is a Breakfast Omelet I made for my husband and it only took me about 6 min total. And that's because I had to get everything out, prep and cook. So, if you're looking for a fast and easy way to have breakfast in the morning, this just might be for you.

Breakfast Omelet

Ingredients:
This will all depend on what you want in your omelet. For this recipe I had some peppers, tomato, green onions, some crumbled cooked bacon and cheese on hand. And I ended up making it a 4 egg omelet. Hubby likes his eggs. Just find what you have in the fridge and put in what you like. Just that easy!

Step 1: - I gathered all the things I had on hand for the omelet

 Step 2: - Here it's just simply cutting things up into strips to cook.

 Step 3: I placed all the veggies in the Tupperware Breakfast Maker and added about 1 Tbl. of water. Put the lid on and cooked in the microwave for about a 1 min. You just want them to wilt some but still be crisp to the bite. When they were done I just drained off a bit of the water that was left.

Step 4: I just mixed my eggs with some Southwest Chipotle seasonings, salt and pepper and a dash of milk. Then I poured this mixture over the cooked veggies.

 Step 5: I then placed the lid on the breakfast maker and put in the microwave for 2 min. 10 seconds. (time will depend on the power of your microwave) And in no time we have a beautiful omelet! I then chopped some tomato and green onions and hubby added some jalapeno peppers. And there you go! A great healthy breakfast in no time! Enjoy!