Archive for Main Dish

Too Many Enchiladas

Here’s my super-easy recipe for Too Many Enchiladas. Enjoy!

Ingredients
1 lb chicken OR ground beef
1 can of Old El Paso refried beans
1 Old El Paso Enchilada dinner kit
1 package of tortillas (you’ll need it in order to make too many)
1 package of shredded taco cheese

Directions
Cook chicken or beef on the stove top, and stir in flavor packet as directed on Old El Paso box. Preheat the oven. Ok, on the box, it says to wrap desired amount of chicken/beef into the tortilla and place seam-side down in a 13 x 9 baking dish. You’re still going to do that, however you’ll need to add some refried beans into tortilla. Three reasons: A-number-1) The beans are soft and mushy, so they help the enchilada hold together when you roll it all up, B) Enchiladas will now have half meat/half beans which is super-mexi-fun, and 3) A little filler goes a long way, so there’s guaranteed leftovers. Then, cover with packets of enchilada sauce (I believe there’s two included in the box), sprinkle some cheese on top, and cover with foil. Toss in the oven for 20-25 minutes, and wah-laa. Too many enchiladas.

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Salmon Loaf

If this doesn’t say 1963, I don’t know what does. This is what Doug made for dinner on Friday, it’s Lent people.
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Ingredients
1 can salmon
1 egg lightly beaten
1 cup bread crumbs
3/4 cup celery
1/2 cup red pepper (optional) Doug got a little giggy with it and added some red pepper that was about to rot in the fridge. Good call, I recommend it.
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Directions
Drain salmon, save juice. Take off skin (eeew, I’m glad Doug made this not me, gross! Don’t you think if you’re paying premium for canned meats/fish that it should at least skinned?). Mix all ingredients and add enough juice to shape into loaf. Place in greased baking dish and bake at 350 degrees for 45-60 minutes until lightly brown. Can’t get any easier than that.

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Fiesta Helper

Courtesy of our good friend Dana Ross, white trash cook extraordinaire.
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Ingredients
1 cup frozen corn
Hamburger Helper – Cheesy Enchilada Flavor
1 lb. ground meat or ground turkey
1 can black beans
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Directions
Cook 1 cup of frozen corn. Set aside. Open box. Brown 1 lb. ground meat or 1lb. ground turkey. Prepare as instructed on the aforementioned box. During the last 10min of “cooking”: Add one can of black beans (drained), and corn, stirring occasionally until heated throughout.

Remove from heat, let stand for 5 minutes. Serve with tortilla chips, white or yellow, and a margarita. Olé!

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