Producer of the Month

Meet Ronnie and Janie Yeargin, February's Producers of the Month!
Ronnie is the 2009-10 Chairman of the Tennessee Beef Council.


"Our farm is located in Weakley County in the northwest part of Tennessee. We have about 250 cows and a cow/calf operation. We also background approximately 200 calves. We have about 800 acres of open land for grazing and hay. We also grow approximately 500 acres of wheat, 1500 acres of corn and 1500 acres of soybeans."



Try one of Ronnie and Janie's favorite beef dishes- smothered enchiladas!

Smothered Enchiladas

2 pounds lean ground beef

1 (1 1/4 oz) pkg mild taco seasoning mix

1 (4.5 oz) can chopped green chiles, divided

2 (10 3/4 oz) cans cream of chicken soup

1 (16 oz) container sour cream

8 (8 inch) flour tortillas

2 cups (8 oz) shredded Cheddar cheese

Brown ground beef in large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup and sour cream. Pour half of soup mixture into lightly greased 9x13 inch baking dish.

Spoon beef mixture evenly down center of tortillas; roll up. Place seam sides down over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350 degrees for 25 minutes.


 
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