Tuesday, December 10, 2013

Mighty

Kymm Zuckert is now posting movie reviews at All Things Girl. I will have to poke about and see if there is anything else on that site I want to read. But even if not, big happy thumbs up to them, for giving Kymm an outlet for her very personal take on pop culture. She recaps the Oscars and the Emmys and the Tonys every year and is always sidesplitting. She has fervent enthusiasm for good acting and writing and entertainment of all stripes and brow heights. I used to read her blog and her livejournal and even her facebook page for the minutiae of her dog-walking gig, her Christmas rituals with her Mom and any off-off-Broadway productions she was performing in, teching for or producing. A world where I can read Kymm is a good world. Here's her take on watching this year's Tony Awards show. Happy sigh.

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Easy Enchilada Casserole
9 corn tortillas
1.5 lbs ground beef
1/2 cup diced onion
1 cup sour cream
1.5 cups shredded cheddar cheese
1 can diced tomatoes
1 small can el pato tomato sauce
1/2 cup black beans
1 teaspoon cumin plus 1/2 teaspoon
1 tablespoon chili powder plus 1 teaspoon
1 teaspoon garlic powder, divided
Salt and pepper
Preheat your oven to 350 degrees.
First, prepare your sauce. Just warm the tomatoes and the el pato sauce over low heat with 1/2 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon garlic powder, with a dash of salt and pepper.
Brown your ground beef with the onion, drain off the sauce, and add the spices. Add more if you like your taco meat zesty. I make mine fairly mild so the kiddo will eat it and ask people to add hot sauce if they desire a spicier version. Add 1/2 cup of water and simmer the mixture down so that everything is well-coated but not runny.
Put a couple of tablespoons of it in the bottom of a 9 by 11 casserole dish. Then dip your tortillas in the sauce and make a layer of them on the bottom of the dish. I did two whole and then ripped one in half to fill in the gaps.
Layer on 1/3 cup sour cream, 1/2 the meat, 1/4 cup black beans, sprinkle with cheddar cheese and 1/3 of the sauce. Repeat. Then add one more layer of tortillas, sour cream, sauce, and cheese to the top, and bake for 15 minutes. Cover the dish for 8 or so minutes to avoid burning the cheese on top.
Serve with chips and a simple side salad.



1 comment:

Nimble said...

Ench bake was a success (1 veg and 1 meat). But I didn't have any canned sauce and mine didn't taste like much. Will review my other ench recipes and see what I can do.