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.
