Killing Two Birds With One (Chipotle) Stone

For 2011 Justin and I are trying to really improve our saving habits...in the past few months we worked really hard to see where we could cut corners or what monthly expenses we could reduce.  Just bundling our TV/Internet and setting up a multiple-car insurance deal made a significant difference.

But then there are some things you just can't really touch and that's where our food budget falls.  As I've mentioned before, having a giant husband who works a manual labor job requires that we prepare hearty meals and have plenty of snacks on hand.  However, to reduce costs and wasted food I make a conscious effort to use the same ingredient in multiple ways throughout the week...Poor Justin gets tired of having things such as brocolli and rice on a Monday and brocolli in a stirfry by the week's end but we are definately wasting less food (and money) this way!

Several weeks ago I was successful in using one ingredient in two dishes without Justin even noticing...or complaining.  Hail, the almighty Chipotle pepper in Adobo sauce!!!  The first dish was a Southwest Shepherd's Pie (not even spicy) and the other one was supposed to be a meat filling for burritos.  However, it turned out super saucy--and hot--so we put it over rice and it was delicious!

If you have some extra chipotle peppers in adobo sauce or want to experiment with them, here are the recipes:

Southwestern Shepherd's Pie

*this recipe yields enough for two casseroles--we ate one and froze the other

3 lb. ground beef

1 C. chopped onion
2 cans (10oz. each) enchilada sauce
2 T. flour

2 t. chopped chipotle peppers in adobo sauce

1 t. cumin

1 t. oregano

2.5 C. milk

1/3 C. butter, cubed

1 t. salt
4 C. mashed potato flakes
2 cans (4oz each) chopped green chilies, undrained
2 C. shredded Mexican cheese, undivided
2 cans Mexicorn, drained
2/3 C. chopped green onion

In a Dutch oven, cook beef and onion until meat is no longer pink; drain.  Add enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil.  Reduce heat; simmer uncovnered for 5 minutes.  Meanwhile, in a large saucepan, combine water milk, butter and salt; bring to a boil.  Remove from heat and stir in potato flakes until combined.  Add chilies and 1/2 C. cheese.  Transfer meat mizture to two greased 11x7 baking dishes.  Layer with corn, mashed potato mixture and remaining cheese.  Sprinkle with green onion; cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 375* for 20 minutes.  Uncover and back 5-10 minutes longer or until bubbly.


Chipotle Beef and Rice
1.5 lbs beef round steak, cut 3/4" thick (we used stew meat)
1 can (14.5 oz) diced tomatoes, undrained
1 small chopped onion
1-2 chipotle peppers in adobo sauce, chopped (we used 1/2 a can and didn't even bother with chopping)
1 t. oregano
1/4 t. cumin
1 clove garlic, minced

Place meat in a slow cooker and top with undrained tomatoes, onion, chipotle pepper, oregano, cumin and garlic.  Cover and cook on low for 8-10 hours or on high for 4-5 hours.  Serve over rice.  Drawing on inspiration from mole sauce, I added a large Ghiradellhi chocolate kiss at the very end--it really brought out the smokey chipotle flavor without adding any bit of chocolate-y sweetness.