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Kevin is Cooking – Ground Beef Enchiladas with Red Sauce
These enchiladas are made using flour tortillas – you can use 6” or 8”. They are absolutely delicious.
This is the best red sauce recipe I have ever made. My husband still prefers the darker mole style sauce from my Southwest Soul Cheese Enchiladas recipe and it totally works as well with the ground beef flour tortilla enchiladas in this recipe!
NOTE: I did not include the beans in the ground beef mixture – that’s just not how we like them here in Texas but feel free to keep them in if you prefer. We prefer our beans refried and served as a side!
Kevin’s Red Enchilada Sauce | Kevins Ground Beef Enchiladas |
Southwest Soul Coffee Rubbed Salmon with Sriracha Aioli
I developed the Southwest Soul Coffee Rub because I was looking for something to add a depth of richness and caramelization to roasted, grilled or pan-seared meats, chicken, etc. All of the recipes I found were filled with so many ingredients it boggled the mind.
What I came up with is a very simple, consistently good rub that is equally delicious on seafood as it is on a good rib-eye steak. The key is to use it sparingly. It takes only a light dusting, rubbed into whatever you’re using it on, shortly before cooking. (Find it here)
In a Texas twist, meaning– NOT beef, I decided to share with you my recipe for Southwest Soul Rubbed Salmon with Sriracha Aioli. Salmon really stands up to the subtle richness of this rub and the rub also cuts that sometimes overpowering salmon thing (as my husband would say). It is so easy to prepare and fabulous enough for company.
Side note: If you’re not a coffee fan, no worries. Though the rub smells of coffee when you open it, you will not taste coffee on your finished product. You can also change up the rub by adding cumin, garlic powder, etc. if you like but trust me when I say, it’s not necessary.
Valerie’s Roast Beef
Beef Pot Roast is a favorite in our family and an absolutely perfect choice for any gathering. This recipe is one I came up with many years ago. It’s not fancy, but it’s a winner and it’s pretty much foolproof.
You can easily make it a couple of days ahead and just re-warm when you’re ready to serve. If you need to double it, it works out just as well, just may need to add some cooking time. I can’t think of anything that smells more inviting than a pot roast in the oven…oh, the aroma!
And might I add– the leftovers are just as delicious. We love it served with traditional sides of southern green beans, fresh corn off the cob, mashed potatoes for the gravy and warm fresh yeast rolls or biscuits, and of course a slice of pumpkin or apple pie!
Southwest Soul Fantasy Fudge
You will need Southwest Soul Pecans for this recipe. Find it here.
You will also need Southwest Soul Dust. Find it here
Southwest Soul Cheese Enchiladas
You will need Southwest Soul Dust for this recipe. Find it here.