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Ready, Set, Cook! Reynolds Wrap Contest Entry. My family loves Indian food, but we live an hour from the nearest Indian restaurant. Texas is not very close to India, but we do what we can! Quick and easy, spicy!
- Reynolds Wrap Foil
- 5 russet potatoes
- 1 (15 ounce) can black beans
- 1 lb ground beef
- 1 large diced tomato
- 1 cup cherry tomatoes
- 2 corn on the cob
- 2 cups water
- 1 tablespoon instant chicken bouillon granules
- 1 teaspoon hot curry powder
- 1 teaspoon methi leaves (fenugreek)
- 1 tablespoon tikka masala paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground red pepper
- 2 tablespoons sour cream
- 2 tablespoons flour
- 1⁄2 cup water
- One large casserole dish (9x13).
- One sheet of heavy duty Reynolds Wrap – enough to line the entire pan and enough to cover the top when ingredients go inches.
- Preheat oven to 350. Line the casserole dish with the Reynolds Wrap. Brown ground beef in a saucepan, breaking it up as you go. No need for any additional oil or shortening, just put the beef in the pan and cook on medium heat until browned. While it is browning: Peel and then dice the large potatoes, russets work best. I like to do a fine dice. Put them into the casserole dish. Dice one large tomato, put it in the casserole dish. Wash and place the cherry tomatoes in the casserole dish, they look beautiful in the dish, and add a pop of flavor when you bite into one! Cut both ends off the cobs of corn, strip the husk and silk, and then cut it in half, add to casserole. If you are feeding more than 4, make sure you have ½ of a corn on the cob for each person! Open the can of black beans, put it in the casserole. You do not have to measure the spices carefully, my measurements are an approximation of what we like. If you do not like dishes spicy, cut back on the curry, red pepper, and the tikka masala. Less salty? Cut back on the chicken broth powder. I like to use chicken broth powder instead of salt in most recipes, since it has a lot of salt in it, but has other flavors as well. Anyway, put all the spices into the casserole. By now, your beef should be browned, so put it in the casserole. Last but not least, add the water.
- Stir gently, just to incorporate the spices and distribute all the ingredients more or less evenly, and taste the broth you get. Adjust flavor to your liking (salt, spiciness). Cover with the flap of Reynolds Wrap. It does not have to be sealed, just covered. Slide carefully into the oven on the middle rack, and cook for 40 minutes. Check at 30 minutes! Some ovens cook differently. Carefully lift the flap of Reynolds Wrap, when potatoes are fork tender and sauce is bubbly it is ready to serve. Sometimes the potatoes soak up the water, so add water as needed, so you have at least half the liquid you started with. Using the Reynolds Wrap rather than a lid for the casserole allows you easier access, and it also allows some steam to escape, which I like.
- When your casserole is ready, remove carefully from the oven. In a small to medium bowl, put your sour cream, water and flour. Whisk it with a fork until smooth- about 20 seconds. Stir it into your still bubbling casserole. It will thicken the sauce and incorporate all the flavors.
- Best part, other than the flavor, is that if you did it right, the Reynolds Wrap means no clean up of the casserole dish!
- Bon appetit.