Layered Enchilada Bake is deliciously easy. You get all the goodness and flavor of an enchilada without wrapping and tucking tortillas. And – IF – there are any left overs they are even better than the serving you had when they were freshly made! Begin by browning the ground beef. Drain excess grease and push the meat to one side to lightly saute the chopped onion. Stir in the can of corn and the enchilada sauce (mild or to your taste), plus the Taco seasoning mix. Bring to boil, stirring occasionally. Remove from heat when mixture reaches a boil. In the meantime, place two tortillas end to end in a 9x13 pan sprayed with cooking spray. Cut a third tortilla into 2 inch wide strips and place around the edges so that the bottom is fully covered. Spread half the sour ... [Read More]
Mexican American
Mexican Layered Salad
Mexican Layered Salad is a southwestern twist on an old classic. Make it ahead of time and refrigerate for a couple of hours or overnight to give flavors time to develop and meld together. Add the tortilla chips and cheese just before serving. Mexican Layered Salad is a colorful addition to a pot luck, picnic or buffet dinner. Disappears quickly – you’ve been warned. Romaine lettuce is the usual base, but you can use any head lettuce of your choice. Google “sturdy lettuce” -- as in “can remain crispy and hold its shape while being shoveled out of the bowl to the plate and then in to the mouth” -- and romaine heads the list. It generally has more flavor and is a deeper color than other head lettuce. Leaf lettuce is “sturdy” lettuce’s more delicate and flavorful cousin. I did ... [Read More]
