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The Eating Festival Continues!

September 9th, 2009 · No Comments · Cooking, Family Life

BlogHer and AT&T FamilyMap have given me a $100 Visa Gift Card to give away. Go check out it out!

Our quest continues to have different things for dinner every night.

On the 6th day we had the ever popular Jalapeno Poppers, Fresh Salsa and Guacamole.  It was wonderful to walk out into my side yard, pop those jalapenos off the plant, take them into the house and cook them!

For Labor Day we had Waffles, bacon and eggs.  It was a lazy sort of day and instead of going to Ihop, I decided to make the real thing.

The 8th day was an old favorite.  One of the “eat it until someone says ‘Uncle'” dishes in my little pink box, Tortilla Fold Over or as the recipe actually calls it

Fold Over Tortilla Bake

1/2 pound ground beef
1/2 cup onion, chopped
1-14 1/2 ounce can stewed tomatoes
1/2 cup enchilada sauce
1 tsp cumin
1/4 tsp pepper
6 six inch tortillas (corn)
1-3 oz package cream cheese
1-4 oz can diced green chillies, drained
1/2 cup shredded Monterey Jack or Cheddar Cheese

In skillet cook ground meat and onion until meat is brown, drain off fat. Stir in tomatoes, enchilada sauce, cumin, 1/2 tsp salt and pepper. Bring to boil; reduce heat, cover and simmer 5 minutes. Pour 1/2 of the meat sauce into a baking dish. Wrap the tortillas in dish and warm in microwave (20 seconds). Spread tortillas with cream cheese and green chillies and fold over. Arrange tortillas over meat sauce in dish; pour remaining sauce down the center. Cover and bake in a 350 degree overn for 15 minutes or cook 6 minutes in microwave. Remove cover and add cheese. Microwave till cheese melts about 1 minute.

Now I guess this is one of those recipes where I would make little changes to it, but my husband would cook it as called for.  For instance, I would cook the ground beef, drain of the grease, cook the onions and then put the ground beef back into the pan with the other ingredients.  I wouldn’t just chop up 1/2 cup onion; I’d take a small to medium sized onion and chop it all and stick it in there.  I wouldn’t just use 1 cup of enchilada sauce, I’d use the whole can and let it cook a little longer to get rid of some of the liquid.  This is one of those recipes that is better the second day, so sometimes I’ll make up the meat sauce the night before and then put it together the next day.

Rejoice that today is 9/9/09!


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