Hello fellow home cooks! I thought I would share a few recipes from the upcoming Chocolate Croissant book, A Wedding Disaster. I included some of my favorite entree recipes (like this one) and lots of brownie recipes.
In this book, besides solving a mystery, Melody is experiencing a transition in her career. She starts out continuing with the housekeeping jobs while looking for other work. Her love of cooking weaves its way into her housekeeping and soon she starts preparing dinner for her clients (much to their delight!)
One of the recipes Melody makes is a personal family favorite of mine: Enchilada Pie. My uncle brought the recipe home when he took a cooking class in high school. It was such a hit with the family, they started making it often. When my mom moved out and later married and started her family, this recipe became one of our family favorites.
The ingredients are simple, many of them may already be in your kitchen!
Three things I love about this recipe:
- It’s super easy and almost impossible to ruin.
- It can be made ahead and then popped into the oven 35 minutes before the family wants to eat.
- Everyone loves it. I don’t know if I’ve ever met someone who didn’t enjoy this recipe. I’ve brought it for different events (it’s a great potluck or new-baby meal).
There is chili powder in the recipe, but it’s quite mild. My youngest sister is not a fan of spicy food at all and she really enjoys this recipe. If you like to up the spice factor, use a “hot” chili powder and add a tsp. of cumin.
Do you have a recipe that is your “signature” for a quick, homemade meal?
1 pound of ground meat (or ground turkey)
1 medium onion, chopped
2 cloves of garlic, minced
2 tsp. chili powder
1/2 tsp. salt
1 cup cheddar cheese
1 6 oz. can of tomato sauce
1 can of olives
3/4 cup water
Sauté the ground meat, onions and garlic until the meat is browned. Add the salt and chili powder. Add the tomato sauce. Drain the olives and slice. Add about 3/4 of the can to the meat. Turn off the heat. Shred the cheese.
Preheat the oven to 350F.
In a round oven-safe casserole dish, begin to layer the meat, cheese and tortillas. I start with a scoop of the meat, add a tortilla, sprinkle on cheese, repeat until the dish is mostly full. Top off with meat, sprinkle with cheese and add the rest of the sliced olives. Pour the 3/4 cup water on top (otherwise the tortillas get really crispy).
Cover and bake for 35 minutes. The cheese will be bubbling. Let sit for at least five minutes before serving.