Stacked Cowboy Enchiladas

I have cooked in a lot of different pots and pans over the years, but for Christmas I got adventurous and bought my wife a solar oven.  I was amazed that in February on a 43 degree day I could heat my oven up to 325 degrees.  This summer I look forward to cooking in the back yard in my solar oven and never having to heat-up my kitchen.

As I look through cookbooks and see something I like, my first thought is “I can cook that outdoors! ”  My wife recently found a “Cowboy Dinner” recipe on Mel’s Kitchen Café that I have adapted into an enchilada recipe for the Sun Oven.  It is a super easy recipe and so delicious. Perfect for dinner after a fun day playing in the outdoors!  I hope you have as much fun as I am.

Stacked Cowboy Enchiladas 

1 lb. ground beef , browned and drained

1/2 onion, chopped

1/2 t salt

pepper

1/2 Cup frozen corn

3/4 Cup Salsa

1 Cup canned black beans, rinsed and drained

2 Cups Mexican Blend shredded cheese, divided

4 – 8″ flour tortillas

Set-up your solar oven to preheat.

Combine the browned hamburger,  corn, salsa and black beans.

Using an 8″ light-weight non-reflective pot, spray the bottom with non-stick cooking spray.  Place a tortilla in the bottom and cover with 1/3 of the meat mixture and 1/2 cup of cheese.  Continue with two more layers.  Reserve the last tortilla and 1/2 cup of cheese.

Place the lid on the pot and place in the solar oven, securing the glass front.  Cook for 1-hour, repositioning your oven every 30-minutes to align with the sun.  After an hour, open the oven and remove the lid.  Place the reserved tortilla and cheese on the top.  Replace the lid and close the glass front for 10 minutes or until the cheese is melted.

Top with slices olives, green onions, sour cream and guacamole if desired.

Source:  Mel’s Kitchen Café