This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

tabasco redI am NOT a fan of hot for hot’s sake when it comes to food. I do like a little heat when it adds a layer of flavor to the food though, especially when it’s cooled down by something creamy like sour cream. Being a vegetarian, it’s important to find ways to flavor soy and soy substitutes and TABASCO® Original Red is one way to do that.

I’ve always wondered just what makes TABASCO® sauce so delicious. It wasn’t until recently that I discovered it’s a combination of salt, red pepper, and vinegar that’s aged for three years. This aging is what gives it its smooth, deep flavor. Original Red was the first sauce introduced back in 1868 by the McIlhenny family and it continues to be their most popular sauce of 6 total sauces – there’s nothing like the original.

What can you use TABASCO® Original Red on? Well, it depends on your taste. My son, the one who eats Thai food in the 5 stars range, enjoys it on just about anything. He’s not hot wings fan, but he likes a nice chicken breast basted and grilled in it. He’s also been known to enjoy it on every Mexican dish from tacos to burritos.

 

My husband and I are older and have weaker stomachs, so rather than drizzle in on food, we’re more likely to cook with it. One of my hubby’s favorite OAMC dishes is a baked enchilada casserole made with layers of ground beef seasoned with a tablespoon or two of TABASCO® Original Red then layered between corn tortillas and cheese. I like the same but use Recipe Crumbles or tofu in place of the ground beef.

With the big game coming up this weekend, you might be looking for some fabulous Super Bowl recipe ideas. The TABASCO website has an entire selection of easy hot wing, chili, and spicy popcorn recipes to serve during the game. If your crowd is more the pizza type, there’s also a Pizza Perfected page as well.

We’re not football fans here, but I may be whipping up some of this casserole this weekend!

Recipe: Make-Ahead Enchilada Casserole
My apologies for not having photographs for the recipe - they're saved on one of the photo sharing sites, I just can't figure out which one!
Type: Entree
Yield: 6
Prep Time: 
Cooking Time: 
Total Time: 
Ingredients
  • 2 lbs lean ground beef
  • 1 medium onion, chopped
  • 1 c sour cream
  • 1 can cream of mushroom soup
  • 1 (10 oz) can tomatoes with green chilies
  • 1 (10 oz) can enchilada sauce
  • 2 tbls TABASCO® Original Red sauce
  • 1 dozen corn tortillas
  • 2 c shredded cheddar cheese
  • 1 can sliced black olives
  • sour cream
  • chopped tomatoes
  • guacamole
  • TABASCO® Original Red sauce
Instructions
  1. On medium heat, saute the ground beef and onions until brown. Be sure to stir to break up and crumble the meat (or substitute vegetarian meatless crumbles).
  2. Stir in the sour cream, cream of mushroom soup, green chilies (amount to taste), and finally enchilada and TABASCO sauce.
  3. Dip tortillas in the sauce, place in a single layer on bottom of 13x9x2" pan (on that can go from freezer to oven).
  4. Add sauce/meat layer.
  5. Add cheese.
  6. Layer in this manner until all ingredients have been used but plan ahead so that you end with a layer of cheese.
  7. Top with black olives.
  8. Cover with plastic wrap and then foil. Label. Freeze up to 4 months. Or bake immediately by following the directions below.
  9. The day before serving: place in the refrigerator to thaw.
  10. Serving Day: Bake at 350 degrees for 35 minutes or until heated through. Top with optional ingredients if desired.
Notes
ALTERNATIVE FREEZING INSTRUCTION: For small families like mine, freeze in individual servings by using round 7" disposable aluminum pans (I buy mine on in bulk on eBay with lids). Place one tortilla in the bottom of the pan (be sure to coat both sides in the sauce first), then layer until full. I generally put 3 in each pan for a total of 4 individual servings (man size).
7″ Disposable Pans Make Freezing and Heating Individual Servings Easy

 

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