A question I get asked sometimes is, "How do you come up with your recipes?" One of the ways is by working backwards; first I picture the completed dish in my mind's eye. Then I mentally deconstruct it via ingredients and cooking techniques. I write it all down, so as I now attempt to construct the recipe from scratch, I can make adjustments and notes. After the actual dish is completed, I eat it and see how I did. Nine times out of ten; it's a winner. Picture, deconstruct, construct and eat.
So it went with this latest recipe from my mind's eye, Ground Beef Enchiladas. I was originally going to be lazy and just make a simple meatloaf. No, I couldn't do that, as I knew I needed to keep trying out new recipes to keep this blog fresh. Next thing I thought about was having Mexican, but what to make? Then the picture in my mind came and a recipe was born.
For the enchilada sauce, I used the recipe from my Chicken Enchiladas, but I increased the tomato sauce to 30 ounces, the cream to 3/4 of a cup which made for a redder in color, not as creamy sauce.
Oh, little hint here; don't forget to spray both dishes with the nonstick cooking spray. In my haste, I forgot to do one of the dishes; happily only one of the enchiladas stuck badly. What a relief!
Ground Beef Enchiladas
2 lb lean ground beef (90% or leaner)
1 cup diced onion
2 Tbsp crushed dried cilantro
1 tsp crushed dried Mexican oregano
1 Tbsp mild New Mexico chili powder
1 ½ cups canned black beans, drained and rinsed
1 ½ cups canned whole kernel corn, drained and rinsed
3 cups canned diced tomatoes; drained and divided in half
½ cup diced chile peppers (mild, medium or hot)
10 (10 inch) flour tortillas
4 cups enchilada sauce
1 (12 oz) bag shredded Mexican cheese mix
Preheat oven to 350F; spray a 4 quart and 3 quart baking dish with nonstick cooking spray. Spread one cup of meat mixture in center of tortilla.
Pour 3 cups enchilada sauce over all the packets; spread cheese over evenly; pour remaining sauce overall.
Makes 10 servings.