Quick note: I’ve been playing with the layout of the blog, so it may change several more times over the weekend. Please standby.
JeffreyW has been teasing with some impressive looking South of the Border treats lately, so I thought it would be a good night to focus on them. The featured recipe is an enchilada pie. It is kid friendly and a breeze to put together. Perfect for an easy weeknight dinner.
JeffreyW makes a similar dish, called Enchiladas Montadas (recipe here), which is pictured above.
Also from JeffreyW, a quick and easy Chicken Enchiladas (click here), including his terrific photos.
From frequent visitor, Joshua De Mers (you may know his as Yutsano), his Pork Enchiladas (recipe here).
All of that should give you an idea how to create your own enchilada to satisfy your tastes. Hit the comments and share some of your favorite enchilada, nacho, burrito or other favorites. And if you need more inspiration, click here for a complete photo gallery of JeffreyW’s enchilada creations.
Finally, tonight’s featured recipe:
- 1 pound ground beef
- ½ large onion, chopped
- salt & pepper to taste
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- 20 oz. enchilada sauce
- 8 oz. tomato sauce
- 10 corn tortillas
- 8 oz cheddar cheese, grated
skillet & 8×8 glass baking dish, lightly oiled
Add beef and onion to skillet and cook until beef is browned and onions are translucent. Add spices and sauces; let simmer while you prep tortillas. Tear tortillas into strips and use some to cover the bottom of a well-oiled casserole dish. Layer a portion of the beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes at 350°