GeekChef is here

Jason
Monday
4:08 pm

You know, in my secret life I keep my very own food blog. A blog designed for others, but at the same time to provide me a repository to put all my good food ideas to call on later on as well.

Last week I announced to the Twitterverse that I had made a dish called enchilada casserole for dinner. And I was told I had to bring the yummy goodness to Geek6.

Before I give you everything you need, just remember I am influenced by Tex-Mex cuisine having grown up in Texas. And now, I make what I do because I am pretty SOL when it comes to Tex-Mex where I live now.

And another good thing is I like the kitchen. I cook. Sometimes it is healthy other times you can feel your arteries clogging before the cooking begins. And it will range the gamut from Mexican to Italian to some warm and fuzzy home cooking. Mushroom-Dill Rotini, Vegetable Pesto Penne, Grill Cheese, its all good.

Enchilada casserole is one that probably isn’t the best for you. Red meat, sauce, cheese….mmmmm good. So you asked for it? You got it, a recipe that I made not once but twice last week by request. Go figure. And if you want more, you just let me know.

Enchilada Casserole
1 lb ground beef (a little more is good too)
12-15 corn tortillas
3-4 cups shredded cheese Mexican blend
2 10 oz. cans red enchilada sauce

Preheat oven to 375 degrees.

First brown meat and season as desired. I recommend using a taco mix or as I always do your own mixture of spices (garlic, onion, cumin, chili powder, coriander, salt, pepper, cayenne for a little spice).

In a round casserole dish pour a small amount of sauce on the bottom. Cover with a tortilla. Pour a light layer of sauce over the top of the tortilla. Now spread about 40% of the meat around the dish, spread in a cup of cheese (or a bit more if you feel you need to). Add a layer of tortillas, 4-5 in a circle around the dish is usually fine.  Add in another layer of sauce, meat and cheese. Add layer of tortilla. Add final layer of sauce, meat and cheese. Top with another layer of tortilla if desired.

The key here is to not use too much sauce as it will make the casserole a bit soggy. Watch out for using too little also as your casserole will be dry.

Bake for 30 minutes or until dish begins to bubble.

Will serve 4-5 with sides.