Monday, April 30, 2012
A spoonful of Enchiladas
Our recent blogging topic on ESN was spoonful and everyone sure had a tough time finding something to do with a spoon. I didn't find a spoon either but I found a beautiful Anchor Hocking Fire-King Gay Fads Fruits Loaf Pan from Carolinabluelady that would certainly hold at least a spoonful of the new enchilada casserole recipe that my husband and I came up with last night. Carolinabluelady has a great selection Kitchen Collectibles in her ecrater store and I love stopping by there just to see what is new and possibly picking out something special for the next kitchen experiment that we try.
And if you are curious about the experiment, it was a hit. Super quick and tastes wonderful, just like real enchiladas, much faster than rolled enchiladas and as my husband says ”It all gets mixed up anyway!”
Here's our experimental recipe: (we experiment a lot and never measure)
Quick and Easy Enchilada Casserole
1 package enchilada seasoning mix (IE: McCormick, Lawry's)
1 can Snap-E-Tom
1 cup water
1 lb. taco meat (we used around 1 ½ lb.)
1 cup diced onion
1 diced jalapeno – or less if you prefer (seeds removed)
16 corn tortillas (cut in strips)
shredded cheese (who measures cheese? - we used lots)
1. Add seasoning mix, snappy and water to sauce pan and once heated and dissolved simmer for at least 5 minutes. (we did not do the directions on the mix – just used the mix in the snappy and water)
2. Make your taco meat - cook hamburger meat in skillet and season with your favorite taco seasonings.
3. Saute onion and jalapeno in oil until tender and then add tortilla strips to heat and soften.
4. Dump everything and half your cheese into a 9 x 13 baking pan, mix it all up and top with remaining cheese. Bake at 375 until cheese melts, around 15 to 20 minutes.