Thursday- Cinco de Mayo Enchiladas por Dos

Chef’s Notes: I apologize you had to wait, but Target was delightfully un-busy on Cinco de Mayo. Here’s the two criteria on planning our Mexican celebratory meal.

1. I wanted to use our tortillas

2. I wanted enchiladas or a casserole

So I made mini-enchilada casseroles. And I’ll be honest; I made a homemade enchilada sauce. It wasn’t bad by any means, but SmithCale and I agreed it needed to be improved before shared. Only the best for you all! There is so much room for additions and substitutions, so even though it won’t be Cinco de Mayo; Go Loco!

Plan of Attack:

1. Brown ground meat

2. Assemble & Bake

Ingredients for 2:

½ lb ground meat (used buffalo)

½ C pinto beans

4 tortillas, torn into pieces

¼ C cheese of choice, shredded

1 can enchilada sauce

Instructions:

1. Preheat oven to 350 degrees
2. Heat a skillet to medium-high heat and brown ground meat and add enchilada sauce
3. Spray two ramekins with cooking spray
4. Layer tortillas, meat, beans and cheese
5. Repeat until all ingredients are used ending with cheese on top
6. Bake for 20 minutes
7. Disfrutar (aka Spanish for Enjoy! (I hope))

Food for Fiestas,

the SupperSmiths, forging one meal at a time