Showing posts with label Bubba's recipes. Show all posts
Cheese Beef Sticks
in Beef, Bubba's recipes, Cheese, Garlic, Ground beef, Snacks/treats on Friday, March 9, 2012
Bubba has made another great thing!
Many years ago, when man started eating meat, the only way to preserve it was to dry it. Beef sticks are an excellent source of protein with most of the fat being removed. It’s easy to make and by making it yourself, you know exactly what has been added to it; no chemicals and preservatives. And besides that, it tastes so much better than store bought!
Bubba likes to cook and experiment with the ingredients in recipes. He has made this recipe with many different combinations and finally ended up with this great recipe. It has a little heat with the jalapeños. Then, Bubba flavored the beef with lots of garlic, cayenne, black pepper, liquid smoke and the star ingredient, sharp cheddar cheese.
He mixed together the ingredients and extruded it through a jerky gun. I really have never seen one but it works on the same principal as a caulking gun or my cookie gun for shaping spritz cookies, etc. The final part of the process is dehydrating the sticks in a dehydrator per the manufacturer’s instructions. It’s a wonderful thing for a snack!
CHEESE BEEF STICKS
Ingredients:
2 ¼ pounds, 90% ground beef
4 ounces sharp cheddar cheese, grated
4 ounces sharp cheddar cheese, grated
5 jalapeños
3 tablespoons minced garlic
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 tablespoons Morton Tender Quick Cure
1 tablespoons liquid smoke
Method:
Place jalapeños and garlic in food processor.
Purée, almost liquefy them.
Place all ingredients in a large bowl.
Mix well then knead until all ingredients are well blended.
Place in refrigerator for 1 hour.
Using a jerky gun, extrude the mixture out into tubes about 3/8” diameter.
Dehydrate for 5½ hours.
Cool.
Refrigerate.
Thanks Bubba!
They’re the best! Yum!!!
Bubba's Pickled Watermelon Rind
in Bubba's recipes, Condiments/Pickles/Relishes, Fruit, Lemons, Watermelon on Thursday, February 2, 2012
Whatever you do, don’t throw away your watermelon rind this summer!
It may sound a little strange to make pickles out of watermelon rind but, it really might surprise you how delicious they are. My mother used to make these every summer and recalling them, Bubba gave it a try and is now carrying on the tradition ~ lucky for me! I love about anything pickled and these watermelon pickles are fantastic!
Here are some fun watermelon facts:
- The largest watermelon on record was raised in 2005 by the Bright family in
- Early explorers used watermelons as canteens.
- In
- The first cookbook published in 1796 in
- A watermelon was once thrown at Roman Governor Demosthenes during a political debate. Placing the watermelon on his head, he thanked the thrower for providing him with a helmet to wear as he fought Philip of Macedonia.
Watermelon pickles are a tangy, sweet complement to grilled burgers, barbecued meat, hot dogs, chicken and seafood. A 6 pound watermelon yields about two pounds of rind. The pickles are very sweet and contain a great mix of spices, they even smell divine. It may seem complicated to make them but, it’s not. It takes a couple of days to make them and then they’re ready to relish.
So with summer around the corner, remember not to pitch your watermelon rind. Now, if I could only convince Bubba to try pickled eggs!
Bubba’s Watermelon Pickles
Ingredients:
1 watermelon
3/4 cup salt
5 cups sugar
3 cups white vinegar
1 tablespoon whole cloves
6 cinnamon sticks (break to 1")
1 tablespoon allspice
1 lemon, sliced
3/4 cup salt
5 cups sugar
3 cups white vinegar
1 tablespoon whole cloves
6 cinnamon sticks (break to 1")
1 tablespoon allspice
1 lemon, sliced
Method:
Remove the rind from the watermelon, removing as much of the pink meat as possible and all of the green outer skin.
Cut the rind into small bite-sized pieces.
Make a brine of 3qts water and 3/4 cup salt.
Put the rind in a bowl, cover with the brine, and refrigerate at least 6 hrs
Drain and rinse the rind. Put the rind in a pot, cover it with water, and boil it about 15 minutes until tender. Drain and remove the rind.
Mix the rest of the ingredients with 3 cups of water and bring to a boil for 5 minutes. Pour over the watermelon. Refrigerate overnight.
Bring the watermelon and syrup to a boil and then turn the heat down to medium-high and cook for 1 hr, stirring periodically.
---
To can them, put them straight from the pot into canning jars, leaving about a half inch open at the top. Clean the jars off, put the lids on, and put in boiling water for 15 minutes. Remove from pot.
Remove the rind from the watermelon, removing as much of the pink meat as possible and all of the green outer skin.
Cut the rind into small bite-sized pieces.
Make a brine of 3qts water and 3/4 cup salt.
Put the rind in a bowl, cover with the brine, and refrigerate at least 6 hrs
Drain and rinse the rind. Put the rind in a pot, cover it with water, and boil it about 15 minutes until tender. Drain and remove the rind.
Mix the rest of the ingredients with 3 cups of water and bring to a boil for 5 minutes. Pour over the watermelon. Refrigerate overnight.
Bring the watermelon and syrup to a boil and then turn the heat down to medium-high and cook for 1 hr, stirring periodically.
---
To can them, put them straight from the pot into canning jars, leaving about a half inch open at the top. Clean the jars off, put the lids on, and put in boiling water for 15 minutes. Remove from pot.
Let the jars set at room temperature for 24 hours. They do not need to be refrigerated unless you desire them chilled before serving.
Is it pickles or is it candy? You’ll have to try it and decide for yourself as I don’t think you’ll find it in the stores.
Way to go, Bubba! They’re delicious!
Bubba’s Homemade Summer Sausage
in Appetizers, Beef, Bubba's recipes, Ground beef, Home-made sausage, Sausages on Saturday, January 28, 2012
Just when I thought it couldn’t get any better, Bubba has done it again!
I posted Alice
Bubba has been working on this recipe for a while now ~ he has tweaked it way up several notches into an amazingly delicious spicy sausage. You may remember how he loves hot spicy food but, this one does not have as much heat as the others. (See Bubba’s recipes on the right side-bar under “labels.”) This summer sausage is pungent with all the garlic powder and mustard seed ~ it will keep those vampires at bay.
Bubba, 1971, almost 3 years old
It looks like it might be a lot of work as it’s spread out over so many days but, it’s not! It just requires a little mixing each day with a long oven time on the final day. And then you have it, freshly made summer sausage from YOUR very own kitchen. It’s a wonderful thing!
If you enjoy summer sausage and have never tried making it yourself, you must make this! I guarantee you will not be buying it from a store again! It’s that delicious!!!
Bubba’s Summer Sausage
Ingredients:
4.25 pounds ground beef ~ 80%
4 tablespoons Morton Tender Quick Cure
1 tablespoon, mustard seed, mounded
3 tablespoons coarsely ground black pepper
3 tablespoons garlic powder
2 tablespoon Liquid Smoke (hickory)
1 tablespoon crushed red pepper
1 tablespoon onion powder
Method:
Mix all ingredients with your hands thoroughly, even knead it like bread.
Cover and refrigerate.
For each of the next 4 days, prior to baking, knead until meat starts to warm up, about 10 minutes.
Day 2: Knead and refrigerate.
Day 3: Knead and refrigerate.
Day 4: Knead again and refrigerate.
Day 5: Divide into 4 logs and place on broiler pan.
Bake at 180 degrees for 9 hours, turning every couple of hours.
Meat will appear red when fully cooked.
Transfer sausages onto a wire rack over a pan to drain excess fat.
Place in refrigerator until cool.
Slice and serve.
Give this a try ~ it’s the best!
Bubba’s Guacamole
in Avocados, Bubba's recipes, Fruit, Guacamole, Onions, Serrano Peppers, Vegetables on Wednesday, January 4, 2012
It is dangerous for me to start eating guacamole, especially with tortilla chips as I don’t know when to stop. For that matter, I know of someone who may feel the same way; and that someone is my older son, Bubba ~ as in Bill. Jr. For those of you who follow my blog, you will recall a couple of his great recipes: chili, posted on Nov. 21, 2009 and enchiladas, posted on Jan. 12, 2010.
His guacamole is delicious and particularly so on a succulent grilled hamburger. As you know, he loves hot food and with this recipe he usually adds 2 or 3 Serrano peppers. That’s too much heat for me, so I cut it back most of the time.
I know there are a lot of cooks out there who doctor their guacamole up several notches with many add-ins, but Bubba keeps the ingredients for his at a minimum which makes it really quick to make and simply delicious.
Avocados, also called “alligator pears,” are native to Central and South America being used mainly to accompany meat and salads and of course, for preparing guacamole. They contain healthy fat, protein and a whopping dose of fiber. Avocados are surprisingly a complete food, having 14 minerals to stimulate growth, including copper and iron for your blood. They are very filling!
Serrano chili peppers have thin walls; therefore, they do not need to be steamed or peeled before eating, which makes it the perfect pepper for guacamole and salsas. They also are 5 times hotter than the jalapeño with a flavor that is crisp, bright, biting and hot! Plus, they’re pretty!
Bubba knows a good thing and how to make it! So, here’s his recipe:
Bubba’s Guacamole
Ingredients:
2 ripe avocados, peeled and pitted
½ medium red onion, quartered
2-3 Serrano peppers
1-2 tablespoons cilantro
Method:
Place all ingredients in a blender jar in the order given.
Pulse intermittently 8 to 10 times or until it reaches a chunky or smooth consistency, whichever you prefer.
You may need to turn off the blender and use a spatula to scrape the sides of the jar and process more.
Serve and enjoy!
Bubba's note: If desired, dice half a tomato and stir it into the guacamole after it's out of the blender.
I’m a sucker for guacamole and Bubba’s is the best!
Bubba’s Homemade Summer Sausage, Perfected
in Appetizers, Beef, Bubba's recipes, Garlic, Ground beef, Home-made sausage, Sausages on Thursday, December 29, 2011
You’re probably asking why would anyone bother to make their own summer sausage. The reason is, because it is so very delicious!
It is much better than the store bought version, cheaper also and you know exactly what it consists of. You control the ingredients ~ no added chemicals~ and flavor it as you like. It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Bubba has been refining his summer sausage recipe and has hit on the exact proportions for it. It is easy, it just takes time with needing 5 days to cure. There is no casing involved. Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly. Do not substitute salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or by itself. I love the great flavor and the texture also!
Bubba’s Homemade Summer Sausage
Ingredients:
4-1/4 pounds 75%-80% ground beef
4 tablespoons Morton Tender Quick Cure
1 tablespoon yellow mustard seed
3 tablespoons coarse black pepper
2-3 tablespoons garlic powder
1 tablespoon crushed red pepper
1 tablespoon onion powder
2 tablespoons minced garlic
2 tablespoons liquid smoke
Method:
Knead all ingredients together, mixing completely.
Cover with foil and put in fridge.
Knead, re-cover, and put back in fridge for days 2-4. Repeat each day.
On the fifth day, knead and then roll into 4-5 loaves (I roll it out on a board and put some pressure into it so the meat packs together without air gaps).
Place on broiler pan, and put in oven at 170-180 degrees.
For 80% beef I've been using 170 for ~8 hours.
For the 75% stuff, I went 180 for ~9 hours. Turn every two hours.
Remove from oven, place on wire rack, and let cool to room temperature.
When it's at room temperature I put it rack and all into the fridge.
Make sure to leave a plate under the rack while it's cooling to catch the drippings (in the fridge as well).
Once it's cooled to fridge temperature, remove from rack and put in bags.
Freeze or keep in fridge (especially due to lowering of the curing salt).
Good job, Bubba! It’s the best!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Family Chili Feud: 2 Versions
in Beans, Beef, Bubba's recipes, Cheddar, Chili beans, Chipotle peppers, Cocoa, Entree, Ground beef, Ground pork, Hot sauce, Jalapeño peppers, Jim Beam, Onions, Soups, Spaghetti on Monday, November 21, 2011
How do you like your chili: very hot or milder, with pork or a little Jim Beam, with pasta or without? Whichever way, I’ve got a recipe for you!
Our tastes run a little mild compared to our older son’s, Bill. We like chili that’s tangy and spicy. He likes HOT SPICY chili. Spicy and hot certainly sounds more interesting than sweet and mild and his is incredibly hot! It has great ingredients and a delicious taste but, we eat his chili and our lips go numb and our tongues feel like they are on fire.
I would not dream of cooking chili without chili beans, or of not eating it in a bowl with spaghetti, cheese and onions covering it. He can’t imagine why anyone would ruin a good bowl of chili with beans and spaghetti!
I worked on my recipe for a long time and it is a very distant cousin to the chili recipes I made years ago. It was when I discovered that adding dark chocolate to chili is the secret for making a tasty, savory chili. It makes a big difference in that there is a depth to it and it smoothes out the flavors of the spices, plus it gives it a beautiful deep red color. This is the way I always prepare it now. It makes a lot for a crowd or will freeze well for later meals.
My son has worked on his for several years also; it is perfected and a recipe he can always rely on. It has the perfect combination of meat and that is what really adds to the great flavor. Be sure to let his tasty chili simmer for 1-2 hours.
So, here they are, you decide which is better!
My version is the following:
Ingredients:
4 lbs. ground beef
2 ½ to 3-46 oz. bottles tomato juice
1 large onion, chopped
2 or 3 T. brown sugar
1 t. salt
¾ c. chili powder
2 t. Hot Mexican-Style Chili Powder, optional
1 T. garlic powder
2 t. cinnamon
1 T. paprika
2 T. Hershey’s Special Dark Cocoa
3 16 oz. cans chili beans
spaghetti, cooked
cheddar cheese, grated
green onion, chopped
Brown meat and chopped onion, drain well, set aside.
Pour tomato juice into large pan, bring to a boil.
Add dry ingredients, one at a time, stirring well after each addition.
Add meat mixture.
Simmer on low heat for at least a half hour, stirring occasionally, do not boil.
Place cooked spaghetti in bottom of soup bowl, pour chili on top. Cover with grated cheddar cheese and green onion and enjoy.
Pour tomato juice into large pan, bring to a boil.
Add dry ingredients, one at a time, stirring well after each addition.
Add meat mixture.
Simmer on low heat for at least a half hour, stirring occasionally, do not boil.
Place cooked spaghetti in bottom of soup bowl, pour chili on top. Cover with grated cheddar cheese and green onion and enjoy.
There should be a warning with the following!
My son, Bill's version:
Ingredients:
Ingredients:
2lbs ground beef
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred. If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste).
Put a roll of TP in the freezer.
Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce. Heavy on chili powder and ground chipotle. No more than six drops of Scorned Woman per pound of meat.Cayenne
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken. Go easy on it, too much and it will turn into concrete. If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred. If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste).
Put a roll of TP in the freezer.
Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce. Heavy on chili powder and ground chipotle. No more than six drops of Scorned Woman per pound of meat.
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken. Go easy on it, too much and it will turn into concrete. If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.
Hope you give them both a try!
Alice's Swedish Mustard
in Alice's recipes, Bubba's recipes, Condiments/Pickles/Relishes, Swedish on Thursday, November 10, 2011
Bubba (Bill Jr.) asked me for Grandma's Swedish mustard recipe and I told him he would have to look at my blog this morning to get it, so this is for you, Bubba!
As you may recall, my mother-in-law was Swedish and cooked many great dishes and was one of the best when it came to preparing baked goods. She made excellent donuts and was so good at cake baking and decorating that she made wedding cakes for many brides and grooms. She was self-taught at this and produced some beautiful cakes. I could never get the hang of piping like she did, she did it effortlessly.
But, this is about her mustard. If you love mustard, this one is a keeper! It's not for the person who does not care for heat in their food. Bill told me that as a child, he has many memories of helping his grandfather crush the mustard seeds. He used a large bowl and a 10 pound iron ball. Geeze!!! He placed the mustard seed in the bowl and moved the ball around and around in circles to crush the seeds. It took at least an hour or two and he would pass the ball off to any one to save some wear and tear on his arm. Bill took many rounds with it! He is not particularly a mustard lover, except for this mustard!
Alice, in later years used a blender to crush the seeds and that is what I use. I'm sure a food processor would work just as well also. I always thought it was the vinegar that determined how much heat would be in the mustard. My mother-in-law informed me that is not the case; it is the quantity of sugar that determines it. She was absolutely right! The more sugar, the hotter the mustard is!!
If you've never made mustard yourself, this is a great recipe to try! It is delicious and goes well with about any meat. Bill's grandfather ate it with everything. My grandfather would have loved this also since he applied mustard to bread like other people do with butter.
Bubba, you are welcome to borrow my blender or your Dad has a 12 pound cast iron ball that's setting in the garage right now but, you have to supply the bowl and the "man-power" and be prepared to devout the better part of a day to it!
Alice's Swedish Mustard
Ingredients:
1 cup dry mustard seeds, black or dark brown
1 cup white vinegar, approximately
1/4 cup granulated sugar, approximately
Method:
Pour a little vinegar over mustard seeds and let stand for 10 minutes.
Put half of mustard seeds in a blender with 2 tablespoons of vinegar.
Switch blender back and forth from low to high.
When it starts to thicken, or turn yellow, add 2 teaspoons of sugar and a little more vinegar.
It takes about 5 minutes.
Remove mixture from blender and place in a bowl.
Repeat steps for the remaining half of mustard seeds.
After it is finished, return mixture from bowl to blender.
All the mustard will be ground now.
Whirl the mixture for a minute or so.
Keep adding sugar and vinegar until all is used.
If too thick, add more vinegar.
And remember, if you want it hotter, add more sugar!
Yum! It is the perfect condiment with a kick!
Bill, Jr.’s Citrus Tilapia
in Bubba's recipes, Entree, Fish/Seafood, Oranges, Sauces/Marinades, Tilapia on Wednesday, September 21, 2011
Catch from Billy's first fishing trip, 1975
When Bill (Jr.) has the appetite for a light seafood dinner, he turns to tilapia. It is the perfect fish that you can dress up or down, depending upon your taste buds and the occasion. It can even convert that non-seafood lover you know.
Tilapia recipes vary from spicy to mild; remember, he loves spicy and hot as in his chili (see Nov. 21st post) and enchilada (see Jan. 12th post) dishes. This one falls close to the middle. It is a hugely popular fish and due to its mildness, it needs extra help. Bill is a lover of seafood and fish and he knew just how to help this tilapia out with a wonderful citrus flavor combining orange juice with lemon and a little added tang with the ginger. If you like more of a kick, add a little more ginger and garlic.
Tilapia is very adaptable and any number of combinations works with it; base it on what is on your cabinet shelf and in the refrigerator, even adding chopped pecans for a unique twist. It also has the added bonus of being a healthy, good protein, low-calorie fish. And, last but not least, it is absolutely delicious! This is a very easy and delicious creation, Bill!
Bill’s Citrus Tilapia
Ingredients:
1 pound tilapia (2 fillets)
2 tablespoons flour
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon butter
Salt and pepper, to taste
1/2 - 3/4 cup orange juice
1 lemon, quartered
1 teaspoon ground ginger
1/2 - 3/4 cup orange juice
1 lemon, quartered
1 teaspoon ground ginger
½ teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic powder
Method:
Quarter the lemon.
Place olive oil and butter in skillet on medium heat.
On a plate, dredge tilapia in flour.
When the oil & butter have melted, add tilapia to skillet.
Place olive oil and butter in skillet on medium heat.
On a plate, dredge tilapia in flour.
When the oil & butter have melted, add tilapia to skillet.
Season with salt and pepper.
Cook about three minutes each side until golden.
Remove fish, add orange juice and ginger to skillet.
Squeeze lemon quarters into skillet.
Turn heat up and stir until it starts to thicken (2-3 minutes.)
Return the tilapia back to skillet, cook for a couple of minutes on each side.
Cook about three minutes each side until golden.
Remove fish, add orange juice and ginger to skillet.
Squeeze lemon quarters into skillet.
Turn heat up and stir until it starts to thicken (2-3 minutes.)
Return the tilapia back to skillet, cook for a couple of minutes on each side.
Place on platter and serve.
It is a guiltless feast!
Bill’s Enchilada Casserole (Junior, that is)
in Beef, Bubba's recipes, Casseroles, Enchiladas, Entree, Ground beef, Ground pork, Jalapeño peppers, Mexican, Olives, Pork, Tortillas on Monday, September 12, 2011
See how yummy this looks!
Here’s “the whole enchilada!” First off, way back on November 21st, remember the family feud chili post? Well, now Bill has another great recipe! Remember all the fire in his chili? Well, not so much fire with this one!
I love Mexican food but, was not crazy about enchiladas until I tasted this dish. I had enchiladas in a restaurant in Louisville
I’m a sucker for a good casserole and this enchilada casserole is excellent, I adore it! I love the fact that the tortillas are broken into quarters and then layered in the dish. They keep their great texture and are delicious in this Mexican-inspired casserole ~ layers of tortillas, ground beef and pork, delectable sauce and plenty of cheese. It’s all tied together in one harmonious whole!
I now have a totally other opinion about enchiladas; they are scrumptious and I truly love them.
So let's get started!
Bill’s Enchilada Casserole
Ingredients:
1 large white onion
½ stick butter
1 pound ground beef
1 pound ground pork
1 pound ground beef
1 pound ground pork
Seasonings, to taste (ground chipotle, chili powder, cayenne)
6 jalapeno peppers
15 ounces enchilada sauce
8 ounces spicy salsa
1 can cream of chicken
1 can cream of mushroom
2 packages shredded "Mexican" cheese (for the non-cheese fans, 1 package)
1 package yellow corn tortillas
Small can of sliced black olives
Method:
Sauté onion in ½ stick butter in skillet.
15 ounces enchilada sauce
8 ounces spicy salsa
1 can cream of chicken
1 can cream of mushroom
2 packages shredded "Mexican" cheese (for the non-cheese fans, 1 package)
1 package yellow corn tortillas
Small can of sliced black olives
Method:
Sauté onion in ½ stick butter in skillet.
Place in large pot on very low heat.
Start browning 1 pound of meat with half the jalapenos in skillet.
Add spices to taste (I use ground chipotle, chili powder and cayenne.)
Add the soups, enchilada sauce and salsa to the pot. Stir until it is a uniform color.
When the first pound of meat is cooked, put it in the pot and stir well.
Brown the other pound of meat in the skillet with the rest of the peppers.
Stir the mixture in the pot well, make sure it does not boil.
Add the rest of the meat to the pot when browned.
Preheat oven to 350 degrees.
Spray 9” x 13” casserole dish with cooking spray.
Tear tortillas into quarters and layer the bottom of casserole dish, overlapping.
Pour about half the meat mixture into the dish, evening it out.
Add another layer of quartered tortillas.
Spread layer of remaining meat mixture over all.
Add cheese, spreading over top.
Sprinkle with black olives.
It should reach just short of the top of the casserole dish.
Bake at 350 degrees about 45 minutes, until hot all way through.
Bill’s notes: I like to make and bake it the day before and refrigerate it overnight. Then before serving the next day, put it back in the oven for 30 minutes at 350 before serving it- it solidifies a little bit better. Also, fold tortilla in half, then in half again to form creases to make it easier to tear the tortilla into quarter pieces.
Nothing says hearty, filling, comfort food like this enchilada casserole! Good one, Bill! It’s a keeper! Yum! Yum! Yum!
Try it, you’ll love it!!!
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