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Mex in the mix, enchiladas on the stovetop
Food Columnist One day last week when it was cold and chilly outside, Gary was in the mood to get in the kitchen and cook up a new taste from one of my cookbooks.
He chose to make a Mexican-style dish - enchiladas simmered on the stove. When he served them, he topped them with chopped lettuce, chopped black olives and fresh chopped tomatoes. I added sour cream to mine. They were delicious and a real treat.
The recipe calls for corn tortillas, but because we didn't have any, he used flour tortillas.
Stove Top Enchiladas
Serving size: 8
1 pound ground beef
1 medium onion, chopped
1 10 3/4-ounce can cream of mushroom soup, undiluted
10 ounces enchilada sauce
1/3 cup milk
4 ounces chopped green chilies, drained
Vegetable oil
8 corn tortillas
2 1/2 cups cheddar cheese, finely shredded and divided
1/2 cup black olives
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, in another skillet, heat oil (enough to cover 1/8 inch in pan). Dip each tortilla in hot oil for 3 seconds on each side or just until limp, drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of the mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Serve with chopped lettuce, additional black olives, chopped (optional), and tomatoes. If desired, top with sour cream.
Spiced Mexi Rice
1 tablespoon olive oil
2 scallions, sliced
1 cup uncooked rice
1/2 teaspoon chili powder
14 1/2-ounce can diced tomatoes with green chilies (I use Rotel Tomatoes)
14 1/2-ounce can chicken broth
11 ounces canned corn with peppers (Mexicorn), drained
1 can black beans, drained
8 ounces cheddar cheese, shredded
In a pot, heat oil over medium-high heat; add scallions. Cook until tender, about 2 minutes. Stir in rice, chili powder and salt. Add tomatoes and broth; bring to a boil. Cover; reduce heat to medium-low, simmer until liquid is absorbed and rice is tender, about 20 minutes. Stir in corn and black beans, cook until heated through. Transfer to serving dish, sprinkle with cheese. This rice is delicious served alongside a Mexican dish like burritos or enchiladas.
Delicious Beer Batter For Fish
1 cup flour
3 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon paprika
Dash nutmeg, optional
1 cup beer
1 tablespoon vegetable oil
Mix all dry ingredients in a medium-size bowl. Blend in beer and vegetable oil until smooth. Dip fish in batter, shake off excess batter and deep fry.
GARY'S TIP: To prevent apple pies from getting juicy or soggy on the bottom, crush a few cornflakes over the bottom crust before adding the apples.
FOOD FOR THOUGHT: One of the most important things a father can do for his children is to love their mother.
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