Strategies for finding or reclaiming your cooking mojo–for dinner.
Casseroles are not just for Throwback Thursdays, and definitely not just for tuna fish and noodles! Casseroles allow you to use what you have in the pantry and bake up a unique, one-dish wonder. This enchilada casserole is a crowd pleaser and so easy to adapt. If you don’t have ground beef, use ground turkey or shredded chicken. You can easily substitute black or refried beans for the meat for a vegetarian option. No enchilada sauce handy? You can always use a regular can of tomato sauce doctored up with the spices you have in your cupboard. Corn tortillas also work beautifully if you don’t have flour.
Don't make dinner, make a fiesta!
Enchilada Casserole
(Ingredients)
1 pound ground beef
1 can enchilada sauce
1 cup salsa
6 flour tortillas
2 cups fresh or frozen corn
4 cups shredded cheddar cheese
(Instructions)
Preheat oven to 350° F. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa and set aside. Place two tortillas, overlapping as necessary, in the bottom of a greased 13x9 in. baking dish. Cover with one third of the meat mixture; top with one cup of corn; sprinkle with 1-1/3 cups of cheese. Repeat layers once then top with remaining tortillas, meat, and cheese. Bake, uncovered, 30 minutes or until bubbly.
I hope this inspires you to check your pantry and get creative with substitutions.
Channel your inner superstar chef and get cookin’!
If you missed The Clever Chef: Part 1, back it up and check it out for some morning magic for your kitchen.
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