Melba's Jammin' wrote:
> In article .com>,
> "aem" > wrote:
>
>> Melba's Jammin' wrote:
>>> I just grabbed this recipe from the Cooks.com site. Never mind the
>>> quantities; I'm more interested in the ingredient list -- does it look
>>> acceptable? [snip]
>>>
>>> GROUND BEEF ENCHILADAS
>>>
>>> 1 1/2 lb. ground chuck
>>> 1 tbsp. chili powder
>>> Salt & pepper to taste
>>> 1/2 c. oil & 1 tbsp.
>>> 1 qt. enchilada sauce
>>> 1 lg. onion, chopped
>>> 1/4 tsp. garlic powder
>>> 24 corn tortillas
>>> 1 lb. grated cheddar cheese
>>> [snip]
>> You clearly have this all under control. It would be typical of
>> Mexican cooking to add cumin and oregano to the chili powder, and of
>> course you can always use minced garlic with the onion instead of the
>> garlic powder. I think a thread not too long ago noted that cotija
>> cheese often gets crumbled over enchiladas at the end. Oh, and there's
>> cilantro, to be sure... :-) . My sister is the enchilada maker in
>> the family and she prefers the LaPalma brand of sauce; I pretty much
>> think they're all okay. -aem
>
> Thanks. Much as I love cilantro, Rob does not, so there won't be any
> cilantro involved (I don't have any anyway. :-) Cumin and oregano will
> be included - thanks for the reminder. I don't have cotija cheese but I
> do have the Chihuahua.
>
> What about my can of pinto beans? Just smash them and heat them?


Just mash them and stir in some sauteed onions might work. I usually
buy canned refritos. You know you don't really have to roll the
enchaladas; you can stack them. Mexican hotcakes. ;-)

Your chili powder already has cumin and oregano and garlic in it unless
it says something like "ground red chile" on the package. Add more if
you like it, just know that it already has some. (I always add extra garlic)

Have you seen my recipe for Mexican Hotdish? It would adapt easily to
make enchiladas. Leave out the cheese sauce and replace with a little
water, add more grated cheese, assemble kind of like that Cooks recipe
you found. Canned enchilada sauce is good stuff. I think last time I
made this I used two 15 or 16 ounce cans, and I used a little to thin
out the beans.

Try using mozzarella cheese with a little sharp cheddar mixed in. It
melts really nice.

Cilantro = yuck. It's not bad in pico de gallo, but don't put it in
anything that gets cooked (you can use a little coriander for that.)

Best regards,
Bob

--

Bob's Mexican Lasagna Hotdish!

1 package fresh corn tortillas [uses about 15 to 18 tortillas]
1 pound ground turkey or lean ground beef
1 cup (approx) cheese sauce [from a humongous can]
1 (19 ounce) can enchilada sauce
1 (16 ounce) can refried beans
1/2 large yellow onion, chopped
1 Tbsp chili powder
1 big pinch ground cumin
1 big pinch dried oregano
garlic powder to taste
Monterrey jack cheese, or medium cheddar, grated

Mix meat, onion, and spices in skillet. Cook until browned, chopping up
with your spatula. Stir in the cheese sauce and heat through. Set aside.

Preheat oven to 350 degrees. Pour half the enchilada sauce in a 9x13"
lasagne pan. [I should have greased it] Cut a bunch of the tortillas
in half so they'll fit in the pan better. Spread the beans on enough of
the tortillas to cover the bottom of the pan. Cover with another layer
of tortillas. Spread the meat and cheese mixture over that second layer
of tortillas. Cover with a third layer of tortillas. Pour the
remaining enchilada sauce all over. Rinse the can with a little water
and pour that in too. Cover with aluminum foil and bake for 30 minutes.
Take out of oven, remove the foil, and sprinkle with that grated
cheese that you thought I forgot about to cover the top. Put back in
the oven, uncovered, for ten minutes. Allow to rest for 5 minutes
before cutting.