Tuesday, October 27, 2009
This is a recipe I had forgotten about until I noticed the few leftover tortillas. Is it like that at your house, one meal uses up most, but not all, of the tortillas and what remains is only enough to ensure bickering among the eaters at the smorgasbord meal? Try the following recipe next time and see if your diners have smiles.
1 cup chopped red or green pepper
1 lb ground beef
2 tsp cumin
1 can (15oz) diced tomatoes (seasoned kind if you desire)
1/2 cup enchilada sauce
1 can (4 oz) chopped green chiles (I frequently leave these out because I never think to buy them)
1 cup frozen corn
8oz shredded cheese (your choice of kind)
Heat oven to 350 degrees F.
Saute peppers in heated oil, add ground beef and cook until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chiles. Simmer for 10 minutes. Turn off heat and stir in corn.
Line bottom of baking dish (I use my Pampered Chef Deep Covered Baker) with two tortillas. Top with some of the meat mixture, then sprinkle on the cheese. Top with two more tortillas, more meat, more cheese, and layer again, ending with a top layer of tortillas (I think last night I used 8 total). Cover with lid or foil and bake for 30 minutes. Uncover, sprinkle on more cheese and bake for an additional 10 minutes. Cool 5-10 minutes before cutting. Serve with toppings like sour cream, chopped tomatoes, onions, lettuce, whatever you like.
Last night I made this and added a can of black beans (undrained) when I added the tomatoes, sauce, etc, and I didn't use chiles. I also make my own enchilada sauce, (recipe follows) adding all of it, which I realize now was more than necessary and made ours more soupy, but it was still tasty! Let me know if you try this recipe and what you think.
1 onion chopped
1/2 green pepper, chopped
1 can (15oz) tomato sauce
1 can (4oz) green chiles
2 tsps chili powder
1 tsp sugar
1/2 tsp garlic powder
Saute onion and pepper in oil until tender. Add remaining ingredients and simmer for a few minutes.