Tuesday, January 19, 2010
LISTEN TO WHAT THE CRITICS ARE SAYING:
"Have I ever told you that you're the best mom ever?" -Brandon
"I love you! I love you! I love you!" -Qaitelynn
"Momma, your the best chef in the world!" -Rachel
Hahaha! Critics indeed! Your toughest crowds will always be kids, especially when it comes to food. I always take queues from my kids on what's good to eat when it comes to menu planning so I don't wind up with a panful of food gone to waste. The kids were ecstatic when they saw "Enchiladas and Spanish Rice" on tonight's menu. The Spanish Rice recipe came from my mother. She is the best cook!
We used to ask our Momma, "How come your food tastes so good?"
and Momma always said, "Because it was made with the mother's touch!"
Now isn't that the truth!
ENCHILADAS
1 lb ground beef
1 packet taco seasoning
2/3 c water
1 16-oz can refried beans
12-oz shredded mild cheddar
10 flour tortillas (My daddy prefers Corn Tortillas!)
1 10-oz can enchilada sauce
Preheat oven to 350°F. Spray 13 x 9-in casserole dish with nonstick cooking spray.
In a medium skillet over medium-high heat brown the ground beef, then drain off fat.
- Add the taco seasoning, 2/3 cups water and refried beans; mix well. Remove from heat.
- On each flour tortilla, place an equal portion of ground beef mixture and a little bit of shredded cheese, reserving at least 6-oz of cheese. Tightly roll each tortilla and place seam side down in the casserole dish.
- Pour the enchilada sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 25 minutes, or until the sauce is bubbly and cheese is melted.
*Note: If tortillas begin to break heat up in microwave for about 30 seconds to soften.
**Always freeze your leftover taco meat to use for enchiladas at a later date. Having pre-cooked taco meat makes prepping time so much faster. If you fear not having enough meat to make a whole platter of enchiladas, it never hurts to add another can of refried beans!
While Enchiladas are in the oven begin prepping the Spanish Rice.
SPANISH RICE
1 Tbsp oil
1 c. long grain rice
2 c. water
4-oz tomato sauce
1/2 Tbsp salt
In a medium skillet, on medium-high heat, brown rice in oil.
- Stir in two cups water, tomato sauce and salt.
- Bring to a boil.
- Turn down heat to low and cover.
- Simmer the rice, covered, for 20 minutes.
- Fluff rice with fork before serving.
Don't forget the lettuce and garnishes! Shred a head of iceburg lettuce, dice up tomatoes and pull out sliced olives, onions, sour cream, salsa, etc.
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