meet
Chef Tobin
Amy's introduction to a lifetime of entertaining occurred when she was 12 years old, at the magazine rack of her local supermarket. Smitten by the beautiful image of a chicken dish on the cover, Amy purchased the publication with her own money, studied the recipe and then prepared it — for a party of 10 delighted family members. She has been stirring up inspired ideas for living ever since.
Today, Amy appears on her personal website, Inspired Ideas, along with a weekly radio show, "Amy's Table," on Q102 FM (101.9) in Cincinnati. She also is the Culinary Director of EQ at the Party Source in Northern Kentucky, plus offers regular lifestyle tips and recipes on the weekly TV show HomeWoRx.
Gold Star Chili Beef and Bean Enchiladas
- 1 pound lean ground beef
- 1 medium Onion, peeled and chopped
- 2 tablespoons Gold Star Cincinnati Style Chili Seasoning
- 1 can (15.5 oz) black beans, rinsed and drained
- 2 cups cooked white rice
- 8 medium flour tortillas
- 1 can (15 oz) Gold Star Original Chili
- 1 cup shredded Chesse, plus more for garnish
- shredded lettuce
- chopped tomatoes
- sour Cream
- Gold Star Hot Sauce
Ingredients
Directions
- Heat oven to 350'.
- Spray a 9x13-inch baking pan with cooking spray; set aside.
- In a large skillet cook beef and onion over medium high heat until beef is thoroughly cooked and onion is tender.
- Drain.
- Stir in Gold Star Cincinnati Style Chili Seasoning, black beans and rice.
- Place a scant 1 cup of the beef mixture slightly off center on a tortilla.
- Roll and place, seam side down, in the prepared pan.
- Repeat with remaining filling and tortillas.
- Spoon the Gold Star Original Chili over the tortillas, spreading to cover evenly.
- Cover pan with foil; bake 15 minutes.
- Remove foil.
- Top with shredded cheese; bake 10 minutes more.
- Let stand 5 minutes before serving.
- Top each enchilada with shredded lettuce, chopped tomatoes, sour cream, additional cheese and hot sauce.