Thursday, February 11, 2010

Beef: It's What's for Dinner

According to our baby is now the size of an avocado. Which happens to be Korey's favorite food. So in honor of Avocado Week I made beef enchiladas which we topped with slices of avocado.

I RARELY ever eat enchiladas in a Mexican restaurant. I prefer them homemade. But my mom has a couple of recipes that I love so I decided to make the beef one since I had all of the ingredients except for the tortillas.

Here I have sauteed onion and one jalapeno. This will make up part of the contents of the meat mixture. I used half an onion. I only used one jalapeno because I wanted it to stay mild so as not to upset my pregnant belly.

Here I have browned one pound of beef and added taco seasoning with the required water. This is mixed in with the onion and jalapeno mix.
For the sauce mix I have one cup of sour cream, one soup can of milk, and one can of cream of chicken.

My mom's recipe calls for Velveeta but a) it's expensive and b) I'm anti-Velveeta since it's processed cheese. Although I did eat it in queso dip on Superbowl Sunday. Oh well. Here I've substituted lots of cheese! This is cheddar and I usually buy it in huge blocks because we love cheese and use it alot. I shredded up the rest of this block and mixed all the sauce ingredients together. You could buy bagged, shredded cheese for convenience sake but the block cheese tastes much fresher when you grate it.

Here's what the finished sauce looks like. Creamy goodness!

I set the sauce aside and started to fill my tortillas with the beef mixture. Note that I added in black beans because I had them and they're good for you. But you can add anything you want. It's all good. See the huge bag of homemade corn tortillas in the background? Only $3 at the Mexican supermarket! They also have flour tortillas but they only have ten in the bag and I wanted to have extras for later.

What you can't see in this final picture is that my corn tortillas started breaking when I tried to roll them even though I heated them up. So I had to scrap the single, rolled enchilada idea and make it into enchilada bake. Which means I basically layered meat and tortillas until I ran out of meat. I then topped it off with the sauce. I also forgot to add the cilantro I had to the meat mixture so I sprinkled some on top which I didn't show you.

I also took a handful of corn tortillas, cut them into fourths with a pizza cutter, and made chips out of them. These were awesome!
Here is my mom's original recipe:
2 lb hamburger & onion
1 pkg taco seasoning
3/4 c. water
1 can cream of chick soup
1 soup can of milk
1 cup sour cream
1 lb. velveeta cheese
Brown meat and onion. Add taco seasoning and water. Simmer until water cooks up. Roll mixture in softened tortillas. Combine rest of ingredients and heat until cheese melts -- pour over enchiladas. Bake @325 for 30 minutes.

No comments: