Monday, January 25, 2010

Enchiladas made easy


I talked to papa via skype today. I told him about my food blog and he checked it out. He suggested that I should  use pastel colors for my blog (before was chocolate color; I like because I like chocolate.. Lol!!). Now, I changed it to pinky but I still think there's too much pink right now.. Lol... if only I knew how to edit using the html thingy... to me its just so confusing.. so I had to depend on the experts and use their free templates... hehe... I've made some curry puffs (epok-epok kentang) for my friend in Seattle today. She was not able to get any of it there, so I volunteered to make some for her. I hope by the time she gets them, they are in a good condition and still good to eat... and most importantly is yummy! I hope I get a good verdict from her soon.. :) Today's lunch menu was enchiladas. It was easy and quick. My style of enchiladas is a little bit different. Instead of using the oven, I just used the microwave.. hehe...

Ingredients:
1 lb lean ground beef
2 cups salsa (when I'm out of salsa, I use taco sauce)
1 tsp chilli powder
1 can (11 oz) Mexican-style corn, drained
1 can (10oz) diced tomato with green chilies, drained
sour cream
shredded cheddar cheese
10 flour tortilla (8 inch)


In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa,  chilli powder, corn and tomato. Heat to boiling; reduce heat to low.

Put the flour tortilla in a microwave-safe container, covered and microwave for a few seconds, just to soften (not too long or the tortilla will become hard). Take out and spread some shredded cheese, 1/4 cup of the meat mixture and sour cream down center of each tortilla; roll up. Place them in the container (seam-sides down, on salsa), topped with some shredded cheese and microwave for another 1-2 minutes.

If you using the oven, here are the steps:
Preheat oven at 350°F. Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, on salsa. Top with the remaining 1/2 cup salsa and additional 1 cup shredded cheese. Bake 20 minute or until heated through. Serve with sour cream.





Serve this main dish with any green salad for a quick and tasty weekday meal.. :)

Notes:

Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink. Do not rely on the color of the meat to check for doneness but use an instant read thermometer instead. Ground beef should be cooked to an internal temperature of 160°F.

6 comments:

Lannae said...

Delicious looking! And I like the pink! Keep the pink! There can never be enough pink! LOL! Really though, my blog is pink, and I don't know how to change the color.

That girl. said...

HTML is easy. If you have time jus look for it online about it. They will teach you how to input codes. Good luck trying. Enchiladas looks good too!!

Chris said...

I like mine in the oven but this would be a good short cut especially during the week for lunch.

lilmizlynn said...

@ Lannae : Thanks Lannae. I will keep the pink but this one is just too much. I need to do something.. Lol...

@ That girl : Thanks. I will look for it. :)

@ Chris : in the oven is always good! :)

Za said...

Lynn...I think the pink brightens up the blog...gives it more life.But I think, like u said, a bit too pink. But my daughter wouldn't think ANYTHING is TOO pink. :)

You sent epok2 to Seattle??..for me? *wink* How'd you parcel it and will it keep?

The enchiladas look very very tempting.

lilmizlynn said...

Yup.. My first attempt to send my infamous epok-epok by mail. I half-cook the epok-epok, let it cool first before wrapping individually with parchment paper. Then put them in ziplop. I sent on Monday via Priority mail and she got the box on Wednesday. She said they are still good when she got them. She had them again six days later..

Thanks.. :)

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