Hi all! I hope your week is off to a great start! With fall quickly approaching, I have started to think more about baking and cooking. Suddenly, spending time in the kitchen sounds more appealing. The only hindrance to this for me was...what to cook? If you're like me, you have recipes that you have had forever, that you have used over and over...and over! Sometimes all you need are some fresh new recipes to feel inspired! I thought it would be fun to throw a little blog party, with cooking and baking as a theme. What a better way to welcome fall than with a little nesting in the kitchen! All you have to do to be a part of this is make something~ a entree or a dessert, bread, muffins, whatever you like. After you make a post on your blog with your recipe(s), sign up by adding the link to your recipe post at the bottom of this post. Hopefully that won't confuse more than help you! :) If you have any questions, feel free to either email me or leave a comment!
I made a simple recipe of enchilada casserole. Whether it's fall-like, I don't know, but it is a meal my whole family likes~ that is priceless!
1 pound ground beef or cubed chicken
1 1/2 cans tomato sauce
1 can diced tomatoes, drained
1 can olives, sliced
1/3 cup diced onion
*1 clove garlic (or 1 tsp. dried garlic)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 dash cayenne pepper
1 dash paprika
12 corn tortillas, approximately
2-3 cups shredded cheese
1 cup shredded cheese (for topping)
Cook ground beef or chicken, then drain excess fat. Add 1 can tomato sauce, diced tomatoes, olives, onion, garlic, salt, pepper, chili powder, cayenne pepper, and paprika. Simmer on low heat. While meat sauce is simmering, heat oil in frying pan. Dip each corn tortilla in oil, quickly on each side. (I like to remove the excess grease from the tortillas by using paper towels before moving on to the next step.) Spread 1/2 can of tomato sauce in bottom of 9x13 casserole dish. Sprinkle cheese over entire tortilla, then put about 1/4 to 1/3 cup of the meat sauce on top. (The key is to put enough in, just not so much that the tortilla won't roll up nicely.) Once you have all the tortillas rolled in casserole dish, top with remaining meat sauce. Spread the last 1/2 can of tomato sauce over the entire casserole, then top with 1 cup shredded cheese. (This amount is just an approximate amount; I actually add about this before cooking, then some more before the last ten minutes or so.)
Bake, uncovered, in preheated oven set to 350 degrees F. for 25-30 minutes. If desired, serve with shredded lettuce, salsa, and sour cream.
* For garlic, I use the refrigerated minced garlic. You can buy this at Costco in a 48 oz. container, or a smaller jar at most grocery stores.
2 large tomatoes, diced
1/2 cup diced onion
1/2 cup cut cilantro
1 tablespoon lemon juice
1 clove garlic, or 1 teaspoon minced garlic or dried garlic
Salt and pepper to taste
Mix these together to make a simple but delicious salsa for your enchiladas.