A few years ago I
stumbled onto what has since become my go to recipe when cooking dinner for
friends. It's tasty, easy, and popular with both adults and kids.
Because I love you,
dear reader, I'm going to share it with you. This ladies and gentlemen is not
rocket science and it's easy to make for a crowd and freezes great too.
I should tell you
that I've never made just one of these so you'll have to half it, if all you
want is one pan. However, to me it's just as easy to double and I love having
something in the freezer for those nights when I don't have time to cook.
This is what you’ll
*Ground beef - I use
5lbs to make 3 9x13 pans
(This depends on if
you're going to add beans and how meaty you like it. If you're only doing one
pan, I'd recommend at least 2lbs)
*Sour Cream - the
amount is up to you but I go through about 2 of the big containers on 3 pans
*Flour tortillas -
each pan takes about 10 of the smaller tortillas
*Enchilada Sauce - I
like to mix the green chili sauce with the hot or medium red sauce
(Here too you have to
use your judgment because one can is really enough for one pan)
*Shredded cheese -
cheddar or fiesta mix, whatever you like best
*Taco Seasoning - one
package per pound of beef
*Black Beans - I add
one to two cans per two pounds of beef depending on my mood
Is that clear as mud? Good. You read
it right then. Now watch and learn.
First cook the ground beef and drain
it. Add the taco seasoning and water and cook according to the package. Then
take a can or two (or none) of black beans and drain them. Stir those in with
the taco meat.
This step does not merit a photo op
as if you can't cook taco meat, you need more help than I can give you. Don't
cry though, I didn't mean that. I will help you. I just can't help you online.
You're going to have to make a road trip.
Take the tortillas
and line your pan with them as if you were making lasagna. You can pile them on
top of each other but I'm not crazy about a super thick layer of these so I cut
them to size like so.
Spread the tortillas with the sour cream as if you were frosting a cake. Can you see now why my measurements are not precise? And did I just say cake? Yep, I'm already thinking about dessert.
Take half of the meat and bean mixture and spread it across the sour cream like so.
Take a generous amount of the cheese and cover the meat with it. I'm sorry but I don't measure the cheese. All I can tell you is that the giant bag is enough for three pans.
Take your choices of the enchilada sauce and mix them. In this photo they are not yet stirred but I thought this was prettier than what they look like all mixed together. See? I'm always thinking of you.
Drizzle half of your sauce over the cheese and try your best to spread it around.
Then repeat the layers: tortillas,
sour cream, meat and beans, cheese and enchilada sauce.
Pop the casserole in the oven at 350
degrees for about 30 minutes. Everything is already cooked so you're just
warming it up. I take mine out when the cheese is nice and bubbly.
It serves better if you let it cool a
bit before you cut it. However, it takes me so long to serve up plates and cut
food for kids that I usually don't wait too long. This way I can eat a nice
lukewarm meal instead of my usual cold one.
Unfortunately, this is definitely not
one of the most eye-appealing dishes I make. All I can tell you is that nobody
cares what it looks like when they ask me for the recipe.
I like to serve the pieces topped
with sour cream and salsa.
I'm all about
adding calories wherever I can because I love having my jeans be too tight the
Seriously though, I think it tastes
better this way. I just serve it with a salad because as we all know, eating a
salad cancels out all the bad calories of whatever else you're eating. My kids
like to eat it with tortilla chips but I didn't show those because I like to
give the illusion that every meal I serve to my family is well-balanced and
healthy. Notice the vinaigrette dressing I used for my salad.
Oh who am I kidding? Let's face it,
this stuff is gooey and tasty and when I'm eating it, I'm not thinking about
calories or much anything else except how to prevent the kids from eating so
much of it that there are no leftovers.
That, my friends, is why I exercise.