Wednesday, November 10, 2010

Must Be the Weather----

OK, even old feminists have to eat. And besides, the 17-yo grandson gave this one an "Oh, my God, this is so-o-o-o good!" And the 62-yo room-mate declared, "Hey, this is tasty."

I ate leftovers the next day, zapped in the microwave for lunch. Still remarkably good for something so easy. Some crunchy, chopped ice-berg lettuce would be nice with.

Exploded Enchilada Skillet

1 lb extra-lean ground beef
1 clove garlic, minced or pressed
1 packet taco seasoning mix (recipe below for homemade--no strange additives)
4 to 6 burrito-sized flour tortillas
1-15oz can pureed or crushed tomatoes (about 2 cups if homemade)
½ to 1 cup shredded Monterrey Jack/Cheddar cheese
½ cup salsa

Garnish (all items optional):
Sour cream
1 green bell pepper, seeded and chopped
3 to 6 green onions sliced, white & green portion
6 to 10 sliced radishes
Cilantro, roughly chopped

1) Slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this. Set aside. (This is seriously the hardest part of this recipe.)

2) Heat a large skillet over high heat until hot. Spray skillet with a good spritz of oil. (Or, hey, drizzle some oil in the bottom of the skillet.) Add ground beef, garlic and taco seasoning. Cook until beef is barely browned, breaking it into small pieces with the side of a large spoon and mixing everything together.

3) Add tomatoes, ½ cup of salsa, cut-up tortillas to skillet and cook on low for 5 minutes. If it seems dry, add a little water or beer. Once it is heated through, sprinkle cheese over top, cover and remove from heat. Once the cheese is melted, it is ready to serve.

4) Garnishes can be sprinkled on top or served along side in individual dishes so that each diner can garnish to taste. Tortilla chips are also a nice thing to serve along side.

Note: I had only 12oz of ground beef so I added 3 or 4 big, heaping soup spoons of cooked Anasazi beans with the tomatoes, etc. Didn't miss the beef and the beans added a creaminess.

Taco Seasoning Mix
(Equivalent to 1 packet, 1.25oz)

1 Tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
slight ¼ crushed red pepper (cayenne)
¼ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt, medium grind
1 teaspoon black pepper, freshly ground

If I were the Pioneer Woman, I would have pictures. I am not. I don't.

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