Normally I only cook for my wife and myself, but this weekend I had the chance to cook for other members of the family while in New York. Of course I needed to cook something that I enjoyed and something I thought they would enjoy also. Since my wife likes my beef enchiladas so much I thought I would give them a try. So off to the store we go to get all the ingredients that I would need and then off to the cooking we go. This is what the final product looks like, and it tasted pretty good, if I do say so myself.
When you are use to cooking for 2 and must plan for cooking for 10 people, making sure you get enough of everything is not as easy as it sounds. I did well, only got one thing that was to much and here are all the ingredients shown together.
Ingredients:
8 pounds of ground beef no more than 80%.
80 ozs of Old El Paso Enchilada source (mild).
1 package of McCormick Taco Seasoning, yes I said Taco Seasoning.
2 Pounds of Kraft Sharp Cheddar Cheese.
2 Pounds of Borden Mozzarella Cheese.
30 Mission flour tortillas. I use the smaller ones since they are easier to place into small containers to take to work and re-heat in the next day or two.
Daisy Sour Cream 8 oz.
Cholula Chipotle hot sauce 5 FL oz.
The truth is that you can mix and match the ingredients to make something that not only tastes good to you but also those you are cooking for. I list the names of the products that I used just so you have an idea, but feel free to use whatever brands you like.
Prep and cooking time is about 1 hour and 15 minutes; could be a lot less but since I am retired I am never in a rush.
So let's get started:
Throw all your hamburger meat into a large pot/pan and start cooking it on about a 4 or 5 setting,
Now comes the real unhealthy part. DO NOT DRAIN and I repeat DO NOT Drain the grease, I find that cooking the grease all the way down makes the meat taste better and not dry at all. This also slows down the cooking but to me it is worth it.
After you have the meat cooked turn off the stove and add the Sharp Cheddar Cheese, 24 ozs of the Enchilada sauce, and the taco seasoning. Start mixing the items together. You do not need the stove on since the meat is hot enough to melt the cheese and you will see as you stir that it starts to have a gooey consistency. If you like it a little drier then reduce the sauce by a third.
I use Sharp Cheddar mixed with the meat and sauce because like using Taco seasoning I like the taste that it brings out.
Once you have it all mixed together it is time to get the tortillas out and start putting the meat mixture in them. Depending on how thick you want the enchiladas will determine how much mixture you put in each tortilla. I put about 4 heaping tablespoons in each one, roll them up and place them in the backing dish. Either glass or metal pans work about the same so use what you have handy. I ended up having to use three different ones since I ended up making 30 enchiladas.
After you have them placed into the plans get the rest of the sauce and evenly distribute it over the top off the enchiladas. Making sure you cover them all with the sauce, not to top of the pan, but ensure that all the enchiladas have lots of sauce on them. Now, take the Mozzarella cheese and spread it generously over the enchiladas, once again making sure that you thoroughly cover the enchiladas with the cheese.
Heat the oven to about 300 degrees and place the pans into the stove. The idea is to not cook everything since it is really already cooked. What you are doing is heating up the sauce and melting the cheese. I bake them for about 15 minutes and depending on what type of mood I am in I may turn on the broiler for an extra 5 minutes.
You will notice that I used both the sharp and mozzarella cheese for the top of one of them since the sharp cheese is one of the things that I bought to much of. Also, I wanted to see how it turned out once melted. Yes, I like the white on top. I also put sour cream and hot sauce on mine because, once again, I love the taste and I figure if I am going to cook I should enjoy the time, taste and company.
When you are use to cooking for 2 and must plan for cooking for 10 people, making sure you get enough of everything is not as easy as it sounds. I did well, only got one thing that was to much and here are all the ingredients shown together.
Ingredients:
8 pounds of ground beef no more than 80%.
80 ozs of Old El Paso Enchilada source (mild).
1 package of McCormick Taco Seasoning, yes I said Taco Seasoning.
2 Pounds of Kraft Sharp Cheddar Cheese.
2 Pounds of Borden Mozzarella Cheese.
30 Mission flour tortillas. I use the smaller ones since they are easier to place into small containers to take to work and re-heat in the next day or two.
Daisy Sour Cream 8 oz.
Cholula Chipotle hot sauce 5 FL oz.
The truth is that you can mix and match the ingredients to make something that not only tastes good to you but also those you are cooking for. I list the names of the products that I used just so you have an idea, but feel free to use whatever brands you like.
Prep and cooking time is about 1 hour and 15 minutes; could be a lot less but since I am retired I am never in a rush.
So let's get started:
Throw all your hamburger meat into a large pot/pan and start cooking it on about a 4 or 5 setting,
Now comes the real unhealthy part. DO NOT DRAIN and I repeat DO NOT Drain the grease, I find that cooking the grease all the way down makes the meat taste better and not dry at all. This also slows down the cooking but to me it is worth it.
After you have the meat cooked turn off the stove and add the Sharp Cheddar Cheese, 24 ozs of the Enchilada sauce, and the taco seasoning. Start mixing the items together. You do not need the stove on since the meat is hot enough to melt the cheese and you will see as you stir that it starts to have a gooey consistency. If you like it a little drier then reduce the sauce by a third.
I use Sharp Cheddar mixed with the meat and sauce because like using Taco seasoning I like the taste that it brings out.
Once you have it all mixed together it is time to get the tortillas out and start putting the meat mixture in them. Depending on how thick you want the enchiladas will determine how much mixture you put in each tortilla. I put about 4 heaping tablespoons in each one, roll them up and place them in the backing dish. Either glass or metal pans work about the same so use what you have handy. I ended up having to use three different ones since I ended up making 30 enchiladas.
After you have them placed into the plans get the rest of the sauce and evenly distribute it over the top off the enchiladas. Making sure you cover them all with the sauce, not to top of the pan, but ensure that all the enchiladas have lots of sauce on them. Now, take the Mozzarella cheese and spread it generously over the enchiladas, once again making sure that you thoroughly cover the enchiladas with the cheese.
Heat the oven to about 300 degrees and place the pans into the stove. The idea is to not cook everything since it is really already cooked. What you are doing is heating up the sauce and melting the cheese. I bake them for about 15 minutes and depending on what type of mood I am in I may turn on the broiler for an extra 5 minutes.
You will notice that I used both the sharp and mozzarella cheese for the top of one of them since the sharp cheese is one of the things that I bought to much of. Also, I wanted to see how it turned out once melted. Yes, I like the white on top. I also put sour cream and hot sauce on mine because, once again, I love the taste and I figure if I am going to cook I should enjoy the time, taste and company.
2 comments:
Looks pretty good
This dish was very good Mike. Thank you
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