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Thursday, April 2, 2009

Recipe: Fiesta Beef Enchiladas


This recipe for beef enchiladas is one I adapted from the folks at Ortega… I thought it would be a great recipe for a week night meal. I made a few minor changes when I made them…. and we really liked them… it made a really nice supper.

I served them with shredded lettuce and chopped tomatoes with guacamole and sour cream. I used corn tortillas… since the recipe called for them and these were, after all, enchiladas… but next time I will use flour tortillas… we just happen to like them better.

Check out my Tip of the Day for preventing cracks in corn tortillas when they are rolled.

This is a great little recipe… nice and quick to prepare… the kids will love it… the adults will too!

Enjoy!

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Fiesta Beef Enchiladas Recipe

All you need:

1 lb. lean ground beef
½ cup chopped green onion
1 teaspoon garlic powder
2 cups shredded Mexican cheese blend or cheddar cheese
2 cups chopped Roma (plum) tomatoes
1 cup frozen corn, thawed
1/3 cup uncooked rice
1 cup fresh salsa
Corn Tortillas
1 can Ortega Enchilada Sauce

All you need to do:

Cook rice according to package directions. Set aside to cool.

Preheat oven to 375 degrees F.

In a medium skillet brown the ground beef over medium heat. Break the chunks of beef into smaller pieces as it cooks.

In a large bowl, combine the beef, the rice, 1 ½ cups of the shredded cheese, the green onions, the garlic powder, the tomatoes, the salsa and the corn.

In either individual sized dishes or a large 13x9 baking dish, lightly spray the dish(es) with cooking oil.

Warm the corn tortillas, one at a time in a skillet for 3-5 seconds to prevent cracking when rolling.

Spoon the meat mixture down the center of the tortilla. Roll up and place it seam side down in the baking dish. Repeat to fill the dish.

Spoon the enchilada sauce over the enchiladas.

Sprinkle with reserved shredded cheese.

Bake the enchiladas 15 minutes or until hot and cheese has melted.

at 5:00 AM
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4 comments:

Donna-FFW,  April 2, 2009 6:51 AM  

Hi Linda- LOVE your blog!! Just stopped by here from Coleens Recipes blog. You have some awesome stuff here. I cant wait to go trough it all. Nice to meet you. These enchiladas look fabulous!! Love the Eater candy.. I need some moe time for this site!!

Linda,  April 2, 2009 9:03 AM  

I'm glad you like it! You are always welcome here... spend as much time as you like.... and thanks for a leaving a comment... I appreciate it.

Coleen's Recipes,  April 2, 2009 2:09 PM  

EVERYTHING in that first photo is what I call "FOOD HEAVEN" all my favorites!! I'm looking forward to trying this recipe.

Linda,  April 2, 2009 2:59 PM  

Glad you like it!

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Clay Pot Cookery



Clay pot cooking is one of the oldest methods of food preparation, dating back to Roman times. The Romans knew that by soaking clay pots before cooking in them, you create a moist cooking environment that results in a most moist and tender food with a wonderfully robust flavor with a minimum amount of effort.

Since the clay pot was soaked prior to cooking, during the cooking process, the walls of the pot help to diffuse the heat from the oven and as it warms, it releases the water in the clay as steam. The most famous clay pot cooker is the Römertopf (literally meaning “Roman pot”) from Germany. Since it was first introduced in 1967, it has influenced the way people cook.

With today’s emphasis on healthful eating, the Römertopf clay pot is perfect since there’s no need to add any cooking oils or fats to meat dishes since they will cook in their own juices. Food is thoroughly cooked and retains its natural flavors, nutrients and vitamins. Additionally, clay is a natural product and perfectly safe to use.

The clay pot is very versatile and adapts easily to existing recipes written for other cooking methods. It fits today’s busy lifestyle perfectly since you can place it in your oven and go out and not worry about overcooking the meal. Also you can make foods that would normally take 5-6 hours in a crock pot and make them with as good or even better results in a Römertopf clay pot in a fraction of the time. My Chili recipe that normally takes 7-8 hours in a crock pot took only 1 ¾ hour and was perfect…

One pot can do it all…. roast meat… make casseroles… bake vegetables… bake bread…. a truly versatile pot…. and if you prefer Römertopf has a complete line of clay cookware that comes in all sizes, shapes and types… there are various sizes of the basic Römertopf pot and also Garlic Bakers, Bread Bakers, Vegetable Bakers… not to mention the really unique Banana Baker and Corn Baker…. and much more.



To see a full line of Römertopf clay cookware… go to Römertopf online.
Other Recipes You May Like


Scalloped Potatoes


Chicken Salad with Cranberries Apples and Pecans

Banana Bread

Potatoes Anna or Classic Pommes Anna

Easy Boursin Stuffed Mushrooms

Beef Stroganoff


Peachy Yogurt and Granola Crepes

Chewy Blondies

Old Fashioned Chocolate Pudding
The Vegetable Garden



Have you ever been to the supermarket and stood there wondering which onion to buy? … or maybe they’re out of exactly what your recipe calls for… and you stood there wondering what a good substitution would be? Nowadays supermarkets do not employ knowledgeable staff like the green grocers of the past…. and you are left on your own to figure it all out.

This new section on the blog will give information about vegetables, both common and lesser known vegetables will be included. Hopefully it will help you get to know more about vegetables and understand the different varieties and how to use them in cooking.

Sometimes the differences between varieties can make a huge difference in the flavors of the foods you cook… and sometimes not… this section will provide you with the information to answer that question.

I hope you find this helpful.


Featured Vegetable - Onions


Onions come in three colors…yellow, red and white. Most of the crops are devoted to growing the yellow onion… so naturally they are the most readily available.

I also included in this onion information shallots, green onions and chives… while technically not included in this group… for cooking purposes they are certainly related.

Onions come in a wide range of sizes, from less than one inch in diameter to more than four and a half inches in diameter. The most commonly sold size in the United States is the medium sized onion which is about 2-3 inches in diameter.


Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked. This type includes the sweet onion varieties and the “regular” yellow storage onions.


Sweet Onions are grown in a number of places … and are available year round. The varieties include Vidalia, Texas Sweet, Sweet Imperial, Walla Walla, Maui and OSO Sweet. Sweet onions have a thinner, lighter color skin than yellow storage onions and they tend to bruise easier.


Red onions are a good choice for fresh uses or in grilling and char-broiling.





White onions are the traditional onion used in classic Mexican Cuisine. When sautéed, the white onion becomes golden in color and has a sweet flavor. They have a milder, sweeter flavor than yellow storage onions.



The small white onions are known as creamers or boilers, as they are usually used in making creamed onions and are also frequently boiled and served by themselves or with other foods such as another vegetable (for example peas).



Shallots is really a relative of the onion, it tastes like an onion but has a milder, sweeter flavor. They’re used in many recipes, particularly French recipes and are favored by chefs for their sweet but strong flavor.


Chives are part of the onion family and are native to Europe, Asia and North America. They appear as thin green straws and impart a wonderfully light onion flavor. Chives are currently featured under our Herb Garden section in the right column, go there for more information about them.


Scallions are also known as spring onions, green onions and salad onions. Diced scallions are often used in soup, noodle and seafood dishes…. They are found in Asian dishes and western cookery.

Little Handy Bits of Information

To remove the smell of onions from your hands, rub them with lemon juice.

High heat makes onions taste bitter. When sautéing onions, use low or medium heat.

One medium onion yields about one cup chopped onion.

Store onions in a cool, dry, ventilated place (not the refrigerator). Do not store whole onions in plastic bags, the lack of air movement reduces the storage life. Chopped or sliced onions can be stored in a sealed container in the refrigerator for up to 7 days.

Nifty Onion Trivia

Ancient Egyptian leaders took an oath of office with their right hand on an onion.

Onions grew in Chinese gardens as early as 5,000 years ago and they are referred to in some of the oldest writings from India.

In America, the first Pilgrims brought onions with them on the Mayflower, and onions were part of the first Thanksgiving dinner.

Source:

The National Onion Association
The Wine Rack


Featured Wine - Pinot Gris or Pinot Grigio

Pinot gris is a white wine grape variety that is actually a white mutation of the Pinot noir grape which is a red grape. The grapes are usually grayish-blue, but can vary widely. They can be a brownish pink to black and sometimes white. It is not the same as pinot blanc.

The wines produced by this grape vary widely also… and range from a deep golden yellow to copper and even a light shade of pink.

Pinot gris is the name used primarily in France and Oregon. Pinot grigio refers to the pinot gris grape grown in Italy and California. Other countries use the two names interchangeably.

Wines made from this grape vary widely and are dependent on the region and wine making style they are from.

According to Pinot Gris, the other white wine, “The Pinot gris produces wines that are fruity in aroma, with flavors of honey, apple, pear, vanilla, oak and citrus.”

French Pinot gris from the Alsace region are medium to full bodied wines and are more fruity and flowery. The flavors range from peach to grapefruit to melon. These can age well.

German Pinot gris are more full bodied with a slight sweetness.

Pinot gris from Oregon are medium bodied with a yellow to copper pink color and evidence of pear, apple and/or melon.

Pinot grigio from Italy is typically a dry not sweet wine….a light bodied wine that is light in color with sometimes spritzy flavors that can be crisp.

California Pinot grigio tend to be richer in flavor than the Italian Pinot grigio wines and are more light bodied with a crisp refreshing taste. They have a mineral taste with a lemony or citrusy flavor.

Pinot gris goes well with foods typically associated with white wines, which includes fish, seafood, chicken, pork and Asian cuisine.

Pinot grigio also pairs well with light foods that have a thick sauce or heavy spices…. For example chicken in a rich white sauce or eggplant with heavy spices.

Pinot gris is a white wine and should be served at 48 F.

The Sources:

Wikipedia … http://en.wikipedia.org/wiki/Pinot_Gris
Wine Intro. Com … http://www.wineintro.com/types/pinotgris.html
Pinot Gris, the other white wine…. http://www.pinotgris.biz/recipes.htm

For more information see these sources.
The Cheese Shop


Featured Cheese- Gruyere

Gruyere is a hard yellow cheese made from cow’s milk. It is named after the town of Gruyeres in Switzerland. There was some controversy when Gruyere gained status as a Swiss cheese from the AOC, as to whether or not similar French cheeses could also be labeled Gruyere.

French Gruyere cheeses (Comte and Beaufort) have holes. They have holes because according to French agricultural law, they must… Swiss Gruyere cheese is a solid cheese with no holes.

Gruyere style cheese are also produced in the United States. Wisconsin has the largest output of gruyere cheeses.

Gruyere is a sweet and slightly salty cheese that is known as one of the finest cheeses for baking. It is a classic ingredient in quiche and because it’s a good melting cheese it is well suited for fondues and is traditionally used in French onion soup and a classic French toasted ham and cheese sandwich called Croque Monsieur.

White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer go well with it.

For more detailed information about Gruyere Cheeses you can go online to Wikipedia, the free encyclopedia.

Source: Wikipedia
Photo Courtesy of PD Photo
Mexican Recipes You May Like


Mexican Omelet

Breakfast Burrito

Mexican Layered Dip

Mexican Salad

Guacamole

Fiesta Beef Enchiladas

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