Sourcing Jalapeno Peppers for Salsa: Is it Safe?

[whiteyteresa]

You will not believe this

I want to make this recipe 'Beef Enchilada Casserole' today

Last night while I was at the county fair in the next state (several consultants are set-up there togoether) I was looking a the 29 minutes cookbook (which is still out at the fair) and I saw this recipe, I thought (and yes I know I shouldn't but I did) that this would be a great recipe for a show that I am going to do in about a month - I was going to try it today because the family wants something NEW for a change - I went to PC main website and I can't find the recipe.

Could someone please post this recipe for me??? and thanks in advance

I did check on the other two websites (razzledazzlerecipes.com & joycefinecooking.com) for this recipes and can't find it

Also I don't have the Deep Dish Baker but I do have the Oval Baker - would the Oval Baker work for this recipes???

Thanks again for your help

:chef:

 

[kam]

Here is the recipe:

Beef Enchilada Casserole
1 lb 95% lean ground beef
1 Tbsp Southwestern Seasoning Mix
1/4 tsp salt
1 (10 oz) can enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 (6") yellow or white corn tortillas
1/4 cup snipped fresh cilantro, divided
1 cup shredded Colby and Monterey Jack cheese blend
sour cream and lime wedges (optional)

1. Combine beef, seasoning mix and salt in 10" Skillet; cook over medium-high heat 8-10 min or until beef is no longer pink, breaking beef into crumbles using Mix 'N Chop. Add enchilada sauce, water and salsa to Skillet. Bring to a simmer and remove fom heat.

2. As beef mixture cooks, place tortillas in a stack and cut into 1" pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.

3. Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 Tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.

4. Microwave baker on HIGH 3-5 min or until cheese is melted. Garnish with remaining 2 Tbsp cilantro. Serve w/ sour cream and lime wedges, if desired.
Yield: 6 servings


It has been a hit at the shows I have done it for. Everyone seems to love it and the host can decide how "hot" by choosing the hotness of the enchilada sauce and salsa. In all cases, my hosts have gone on the mild side.

My only complaint is that there is not much to the demo. Last night I wasn't in the kitchen (so I had to have the beef mixture done before guests arrived). Which really cut down on the steps. So I added the Salad Chooper Salsa.

If I was in the kitchen, I would have also been able to show using the 10" skillet (everything JUST fits), mix N Chop, can opener, measuring cup, measuring spoon. But that was all done before the guests arrived.

The Oval Baker is 7 cups, the Deep Dish Baker is 8 cups, (correct me if I am wrong) so you should be OK. It fills the DDB up, so don't go "heavy" on any ingredients and you should be OK. (Except the cheese - I always use the full 8 oz block).

It is really good!

 

[whiteyteresa]

Thank You so so much

I am now off to the market to get the stuff I don't have

Thanks so much and I will be careful when filling the baker

:chef: