Scratchin' the Surface

Wednesday, January 30, 2008

My last question was from Susie, at Pink Carnation in Bloom, who was sweet enough to be happy I'm moving to Texas soon. She wanted to know my three most standard recipes.
I like to cook and bake. I just don't fuss a lot. When the kids were little it wasn't worth it - dinner took less time to eat than dragging out all the ingredients did. Now that our nest is empty we tend to eat pretty simply. I'm going to put the recipes in three separate posts over several days at least, but you can bet any recipe I give you is easy, a sure-fire winner, and not terribly expensive.

My #1 favorite thing to make: Chili Burros. The recipe from my friend Connie when we lived in Washburn, North Dakota 27 years ago. I'm still making it as do both my daughters.

ENCHILADA STYLE CHILI BURROS

1 1/2 lbs ground beef (can substitute ground turkey)

1 box brown gravy mix

2 - 10 oz cans enchilada sauce

1/4 cup chopped onion

3 Tbsp cornstarch

1 cup (8 oz) shredded cheddar cheese

1 cup water

1 - 4 oz can chopped green chilis

8-10 flour tortillas, plate size

3 Tbsp water

In a large skillet brown and drain the ground beef. Add to it the gravy mix, 1 cup water, enchilada sauce, chilis, onions. Heat to boiling. Immediately reduce to low and simmer uncovered for 20 minutes.

Remove from heat. Pour mixture through strainer, separating sauce from meat mixture. Divide meat mixture between tortillas, one scoop on each. Roll up tortillas, place seam side down in a 9x13 pan that has been sprayed with pam.

Place reserved sauce in saucepan on stove. Heat over low heat. Mix cornstarch and water together, pour into sauce. Cook til sauce is thick and bubbly, stirring constantly. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake at 350 degrees for 20 minutes. Serve on individual plates with shredded lettuce, chopped tomatoes (use canned diced when out of season), black olives, sour cream and salsa as toppers. Nice side dish is spanish rice, or fruit cup.

This dish can be made ahead of time and reheated right before guests arrive. It can also be made and frozen, thawed and reheated. I generally make a pan of it and freeze it to have during holiday busyness. It serves 6 adults, and I've yet to meet anyone who doesn't like it. Key lime pie makes a nice dessert to cool off the tastebuds afterwards.

Surefire hit recipe #1 - enjoy! I don't have a photo of it - just imagine a plate full of spicy, oozy goodness.

Labels: Girl Talk, Slavin' Over the Stove

posted at 9:42 AM

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