I have posted my other "sour cream" recipes already (Sour Cream Lasagna and Beef Stroganoff). Well, this is the last of them... and this is what I make to use up the rest of the sour cream in my fridge. I make these meals during the same week, once a month. It's the week that I buy sour cream.And it is ironic that I am posting all of these sour cream recipes when sour cream is one of the only "processed" type foods that we buy. I haven't figured out how to make a homemade/raw version of sour cream yet, so I have just been buying the organic stuff (it is still pasteurized, still packaged). And this whole recipe is probably the most processed thing that I make (packaged chips, canned beans, etc.). So, it is not necessarily following the nutritional guidelines I like to set for myself and all of you guys, but these meals are yummy nonetheless.
16 oz can refried beans
1 lb. organic, grass-fed beef
1 cup sour cream
16 oz jar of salsa
8 oz raw milk cheddar cheese
Tortilla chips
Spread beans on bottom of 9x7 dish. Layer beef. Mix sour cream with salsa and put on beef. Top with grated cheese. Bake at 350 degrees for 20 minutes (or until cheese gets all melty). Yum. Yum.
P.S. This was a hard dish to take a picture of because it is so goopy and hard to make look appetizing. I tried to scoop it out nicely so as to keep some of its shape, but it is a dip so it is going to be dip-like. It is kind of yummy to eat cold too.
4 comments:
THANK YOU for all the food post. They all look amazing. I LOVE sourcream (processed or not....its just so good) I NEVER buy it bc kevin doesn't like it much and it always goes bad. So, now I have reason to have it on occasion.
Sarah J
Allison
Have you tried Nancy's organic sour cream? It is not raw, but has live and active cultures (which I suppose would be killed off with cooking...)
I think Nancy's is yummier than the other brands. Also, I wonder if it matters whether dairy is raw if it is going to be cooked, anyway. Do you know? Sometimes I wonder if it's a waste to use raw milk in cooking...
Thank you for the great tip and recipes!
Thanks for all of the great recipe ideas. For sour cream, we usually use some of our yogurt, strained to thicken it into a sour creamier consistency. Not quite so delicious as the "real deal" but much cheaper, and made at home. I apologize in advance for giving you a suggestion that you've probably already known/tried/rejected ages ago.
Rebekah - No, I actually never heard of that before. I did however hear that another way to make sour cream is to just let cream go sour.
Post a Comment