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Thursday, December 10, 2009

Comforting Enchilada Bake

I am so thankful I'm a stay-at-home mom right now....the weather out there is horrible! When I woke up today it was -5 degrees and that doesn't even include the windchill. Sometimes I wonder why we live here....

So last night I threw dinner together from a recipe I use often, but almost everytime it turns out different. It's a great one to just "throw" whatever is in your cupboard in the dish (mexican related, of course). Sometimes I add refried beans, chopped tomato, whatever I am feeling like or have readily available. I call it a "bake" because when you use corn tortillas they have a tendancy to break up and not stay to their true form, therefore sometimes it looks like you've just dumped all this in a dish and well, it doesn't always look pretty in the end, it sure does taste pretty!

I also served a side of mexican rice. Instead of adding the full amount of water it recommends, take out half the water and replace it with either salsa or taco sauce.

Helpful hint: I always try and now buy block cheese instead of the pre-shredded kind. It is cheaper, and somewhere (can't remember where) I heard that they actually use some sort of edible SAWDUST in the pre-packaged kinds so the cheese doesn't stick together in the bag. Now, I have no idea if this is true, but if it is that kinda grosses me out......and if anyone feels like researching it to prove one way or the other, by all means go ahead and let me know!

1 pkg. white corn tortillas
1 can Rotel diced tomatoes and chilies (or cut up your own)
1/4 c. sour cream
1 lb. ground beef
1 t. fresh garlic
1/4 t. red pepper chili flakes
1 t. cumin
1 c. monterey jack cheese
2 c. cheddar cheese

In skillet combine ground beef, garlic, chili flakes, cumin and 1/2 can of Rotel. Brown meat until no longer pink. Add sour cream and stir. Pour other 1/2 can of Rotel in bottom of a greased 9x13 casserole dish. Microwave tortillas for 30 seconds. Spoon ground beef and monterey jack cheese into tortilla, roll, and place seam side down in dish. Continue until dish is filled. Sprinkle cheddar cheese on top. Place in a 375 degree oven for 30 min. or until cheese is bubbly. Top with shredded lettuce, sour cream, olives, etc.


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