Thank you to Ozeri for providing me with a sample Green Earth Pan, free of charge, for review. All opinions are my own.
I’ve made no secret that I enjoy cooking for my family. While there are times, when I am sick or just stuck in a cooking rut, that I do wish my husband knew how to provide a meal of more than just cold cereal, I truly don’t mind being the parent that does the cooking. I tend to find my time in the kitchen to be relaxing and a great learning experience for our children and myself. I tend to play it safe and create meals and desserts that I know will turn out but I am working on stretching myself and trying a new recipe every month or two. For this review, I used a family favorite Beef Enchilada recipe that was passed on to me from a previous church member.
Beef Enchiladas
~1/2 to 1 1/2 Pounds Ground Beef
~1 can Refried Beans
~1 Package Spanish or Mexican Flavored Rice (any brand)
~1 to 2 Bottles Taco Sauce
~Tortilla Shells
~Shredded Cheese
The first thing to do is season (garlic salt, onion salt, seasoning salt, and pepper) and brown the ground beef. The reason I listed anywhere from 1/2 pound to 1 1/2 pounds is because the recipe is flexible to how “meaty” you want your Enchiladas to be. I typically do up about 1 pound. Set aside.
Make on package of rice according to directions. (This typically involves boiling the contents with some water for 6 to 10 minutes.) Once the rice is done, add to the pan of ground beef. Also add the can of refried beans to the pan. Stir and heat on low till the contents are nicely blended.
Pour a layer of taco sauce on the bottom of a 9*13 pan. I typically use about 1/2 bottle of the mild flavor. Tip pan and let the sauce slide around to cover the entire bottom.
Now it’s time to assemble the Enchiladas. I place my tortilla shells, meat mixture, and 9*13 pan next to each other. Place a heaping scoop of meat mixture into each tortilla shell and roll. Line the filled, rolled tortillas into the 9*13 pan.
Once the pan is full, top with more taco sauce. I use another 1/2 to 3/4 of a jar because I like my Enchiladas moist. This also seems to keep them from over baking and getting too crispy on top.
Based on preference, it’s now time to top the Enchiladas with cheese. I use a combination of Colby Jack and Sharp Cheddar. Our family likes a lot of cheese so we use 1 1/2 bags.
Bake the Enchiladas on 350 degrees for about 35 to 45 minutes or till done. I take them out once the cheese is melted and starts to turn slightly brown. These can be served immediately and are a big hit with our family.
Green Earth Pan Features:
~Textured Surface
~Non-Stick Performance
~100% PTFE and PFOA free
~Heat Resistant Handle Made With Silicone
~Easy Clean & Scratch Resistant Surface
I really like bright color that the Green Earth Pan brings to my kitchen but the functionality and performance make this an outstanding pan. Since dishes are one of my least favorite kitchen chores, the fact that it cleans up easily makes this pan a home-run. My husband has even been offering to wash our Ozeri Green Earth Pan each time it’s dirty!
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I’m a city girl turned country by my awesome husband and we have three busy boys and two darling daughters. I love spending time with my family, reading Karen Kingsbury novels, and catching up with friends while our kiddos have play dates. I’m blessed beyond measure and can’t wait to see what God has in store.
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This post currently has 27 responses.
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I’ve been wanting to get some new pans and I’ve had my eyes on these. Wish I could have been at your house for those yummy looking enchiladas.
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I always see these pans advertised and wondered if they work as good as they do in the commercials. Looks like it did for you and those enchiladas look delish.
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I love my Green Earth Pan by Ozeri , cooks food very well!! Can we say Yummy for the enchiladas..lol
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Looks delicious! I have been hearing great things about this pan so I think I need to add one to my kitchen too!
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kathy downey
OMG,this i can tell would be a fast favorite in our home,thanks so much for the detailed recipe i cant wait to make the dish!
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gloria patterson
LOVE enchiladas! BUT I have never made them always figured they were hard to make and over my skill level. With your pictures you have made this look so easy.
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Heather Hollands
These look delicious. I am always looking for new meal ideas for the family, and I think everyone would enjoy these beef enchiladas.
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Lisa Coomer Queen
This looks yummy. I have heard good things about this pan. Thank you for sharing.
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Sam
“Easy” is my siren song, but these also look really delicious.
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Jeanine Carlson
Mmm, enchiladas in your new green pan- sounds awesome!!
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Sherri
This looks delicious. We love things like tacos, burritos and enchiladas.
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Saundra McKenzie
These look so good. Going to try them this weekend! Thanks for the how to.
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Friederike
i have never added the refried beans like that before, but i will have to try that next time we make enchiladas. it sounds like a great idea.
we add black olives and put a few black olives on top also. thank you for sharing your recipe -
Barrie
I can’t get over how easy this recipe is! I make easy tortilla wraps and will use them. Can’t wait to try it!
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Sue Hull
Oh my yumminess! Im going to pin this recipe. I bet your a wonderful cook. I so want to eat this. Mmmm good ? thank you for sharing your recipe
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Desiree Glaze
This looks yummy! I will have to try it soon.
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Lynne B
I love refried beans and that you added them right into the mixture. And of course, I love all that cheesy goodness on top.
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ellen beck
I have never ever made enchiladas, and I noticed this recipe here while visiting. I always thought you ad to use corn tortillas or whatever they are, but your version looks good and it would be much easier. I really like mine moist too and between the sauce and of course the cheese this would fir the bill. It looks delicious!
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rochelle haynes
Never had this looks good and tasty
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shannon fowler
I look mexican food. This would be awesome to make. Thank you so much for sharing!
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These beef enchiladas look delicious and sound easy to make. My teenage son was excited to see all the cheese on top. He says when we make this, we should add some extra cheese inside of the enchiladas so they are even cheesier. 🙂
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Tracey c.
Wow, a fun recipe! I usually do not add beans and rice into enchiladas, we usually serve on the side WITH the enchiladas, but these look super tasty! Do you do a side with these?
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Hi Tracey,
I like picking up a salad kit (we usually alternate between the Ceaser or the BBQ Ranch kits) and also some fresh fruit to serve with these. Since the main dish has a nice variety of carbs and protein, I just like to add those fruits and veggies to the plate too. 🙂
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First- this recipe looks delicious. Thanks for sharing! Second- I love non-stick pans but still have the old Teflon kind. I’ve been wondering how well the newer, “greener” non-stick pans work, and you definitely answered my question. Time to replace the old ones!