Hi everyone! This post is going up late tonight as I was having issues with uploading images to Blogger this morning... grr. Anyhoo, I've decided to start a new weekly feature on home.made.:
What's Cookin' Wednesday!
I'd been contemplating joining in on the whole WIWW series with Lindsey at The Pleated Poppy when I realized that (a) I "get dressed" every day since I work outside the home so it defeats the whole purpose and (b) there's only one full-length mirror in my house and it's a cheapo so it makes me look larger than life! Soooo... I decided instead to focus on something else, like cooking for my family. With busy schedules, it's easy for me to get in a rut with cooking, so my challenge to myself is to try out a new recipe each week and share it with you. If you're interested in joining the challenge, let me know and I'd be happy to start up a linky party!
First up, Stacked Enchiladas!
1 package corn tortillas (small)
1 pound ground beef
1/2 white onion, diced
1 15 oz. can diced tomatoes (with or without green chilies)
1 15 oz. can enchilada sauce (I like the mild red sauce)
shredded cheddar cheese
2 T cooking oil
salt and pepper
- Preheat oven to 350 degrees.
- Heat oil in large pan over medium-high heat. Add diced onions and saute until nearly transparent, then add ground beef and cook until brown.
- Drain meat/onion mixture, return to pan. Reduce heat to medium. Add salt and pepper to taste and add tomatoes. Cover and simmer for five to seven minutes.
- In a 9x12 baking dish, coat the bottom of the dish with a thin layer of enchilada sauce. Place two corn tortillas on top of the sauce, side by side. Place large spoonful of meat mixture onto each tortilla, then cover each with a little enchilada sauce and shredded cheese. Stack another enchilada on top of each stack (similar to lasagna) and repeat three more times.
- Place the final tortillas on top of each stack, top with enchilada sauce and shredded cheese.
- Cover dish with foil and bake for 20 minutes.
- Remove from oven and serve alongside your favorite sides. Refrigerate and/or freeze leftovers.
Makes: 8 servings (1/4 stacked enchilada=1 serving)