1.5 lbs seasoned, browned, ground beef
1.5 lbs shredded cheese
18 small corn tortillas
1.5 cups enchilada sauce
Diced tomatoes and onions
Preheat oven to 350. Lay six corn tortillas in the bottom of a glass pan, slightly overlapping, top with 1/3 cheese and ½ beef. Repeat to make a second layer. Cover with the remaining six tortillas, pour in enchilada sauce, top with remaining cheese. Bake for about 30 minutes or until cheese is melted and sauce is bubbling. Top with diced tomatoes and onions immediately before serving, or before baking.
Serve with refried beans and Spanish rice.
2 medium tomatoes
½ large sweet yellow onions
3 cloves garlic
1 large jalapeno
¼ – ½ cup fresh parsley
1 tsp lime juice
Cut tomatoes and onions into large chunks. Deseed jalapeno and cut into large chunks. Peel garlic. Place everything in food processor and process until it reaches the consistency you like.
I put the onions and garlic in first and process a little, then the jalapeno, process a little more, and then the tomatoes. That helps get the consistency right without completely obliterating the tomatoes. Most recipes call for cilantro instead of parsley. I don’t like cilantro. Fresh parsley is very flavorful and good for you.
This makes a great topping for just about any dish, or a great dip. It is not really different to my salsa, but as a topping you can get away with making it even when the tomatoes aren’t at their best.
I made this last night to go with tortilla-less burrito bowls. I will post that recipe very soon.
Stuffed Green Chilies, by Sandra Yvonne Duke
4 large green chilies
1 lb ground beef
10oz muenster cheese (shredded)
1 small Vidalia onion
4 large cloves garlic
Fresh ground black pepper
Green chili or green chili enchilada sauce
Brown meat, drain, and season with oregano salt and black pepper. While the meat is cooking, cut up onion and garlic (I use a food processor). Slice the green chilies open lengthwise – DO NOT cut in half, just make a large opening. Pull the guts out of the chilies and cut up with the onions and garlic. Add the meat to the mixture and allow to cool for a few minutes. It can be warm, but not too hot to handle. Add most of the cheese (save a little to sprinkle on top). Preheat oven to 350. Stuff the chilies with the mixture. Try to fit all of it in if you can. Place the stuffed chilies in a baking dish. If you have any left-over stuffing put it on top. Pour the sauce over the chilies. I use a large can of green chili enchilada sauce. Homemade is better if you have it! Sprinkle remaining cheese on top. Cover and bake until cheese is melted and sauce is bubbly. Remove cover and bake a few more minutes.
Serve with jasmine rice (cooked in a chicken broth), refried beans (with a little cheese melted on top), and salsa. I will be post a simple salsa recipe soon!
Bacon “Wrapped” Shrimp, by Sandra Yvonne Duke
This was inspired by a dish served at Viva Vallarta, in Canon City, Colorado. Theirs is different in a few ways and, as in most restaurants, to me the portion size is just a tease. They actually wrap their shrimp with the bacon. I don’t. That takes a lot of time and work out of this recipe.
1 pound bacon
1 pound cooked and peeled shrimp (tails are OK)
8 oz mushrooms, sliced
1 bunch green onions, sliced w/green parts
4 cloves garlic, sliced
1 green chili, seeded and sliced
1 jalapeno, sliced
1 small handful dried chili pequin
½ to 1 teaspoon cayenne
¼ teaspoon cumin
Cut bacon strips into quarters and cook on medium high in a large iron skillet (kitchen scissors work great for this and you do not have to cut the slices individually). DO NOT drain grease (the mushrooms will soak up most of it). When bacon is done or almost done reduce heat to medium and add green onions, garlic, green chili, and jalapeno. Cook for one or two minutes. Add mushrooms. Cook for one or two minutes. Add chili pequin, cayenne, and cumin. Cook for about twenty minutes, stirring occasionally. Shake salt and liberally shake paprika over the top, allow to cook for 5 to 10 minutes without stirring. Stir, remove from heat, and serve.
Makes 2-4 servings, depending on how hungry you are!
Today, I served this with a pasta salad (recipe coming soon!). It would also go well with refried beans and Spanish rice or over fettuccini.