Tamale Pie

My husband had a tradition in his house that all the kids had a special meal that they made for the family, and they would make them once or twice a month. Well, this is my husbands meal. He's adapted it so far off the original, that it's a recipe of it's own. The only thing that stuck was the name, tamale pie. Funny thing is, there are no tamales and it's not pie shaped - I really have no idea why it was called this. But what I do know, is that it's a favorite of this new family. I probably crave it more than my husband. :) I hope it becomes a family favorite for you as well.

Note: I know a lot of you ladies have little ones, so this may be too spicy for them. So if you want to substitute canned diced tomatoes (with onion and garlic) for the Rotel, it will be just fine. But I definitely recommend the Rotel, it adds so much flavor.


Ingredients
2 pounds lean ground beef
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion or 2 teaspoons minced onion
28 oz. Rotel original
5 or 6 flour tortillas
4 cups shredded Monterrey and Colby Jack Cheese blend
2 small cans of sliced black olives, drained


Directions
Preheat the oven to 350 degrees F.
1. Cook the ground beef in a large skillet; Drain. Add the garlic powder, chili powder, salt, black pepper, onion, and Rotel. Mix together and simmer for 20 minutes, uncovered.
2. Meanwhile, spray a 9 x 13 baking pan liberally with non stick spray. Place one layer of flour tortillas in the bottom, being sure to go up the edge of the pan as well.
3. Place half the meat & tomato mixture (and the juice) on top of the tortillas. Layer about 1 1/2 cups of the cheese next.
4. Place another layer of tortillas, the rest of the meat & tomato mixture, and the rest of the cheese.
5. Bake for 25 minutes. Top with black olives and bake for an additional 5 minutes.

The leftovers are delicious as well!

Tortilla Soup

This is from California Herb Cookery, which is the cookbook put out by The Ranch House in Ojai, CA. My husband worked there for a time, and it remains one of our favorite restaurants.

He's been missing this soup ever since we moved away, and although we've been back often, they never seem to be serving the soup on the evening we're having dinner there! So I've decided to finally give it a try, and surprise, surprise, it was easier than I'd feared. I assembled the soup during Eddie's morning nap, and, since he is afraid of the blender, I will have to blend it after Matt gets home and can play with the baby while I'm making horrifying noises in the kitchen. :)

Saute until clear:

2 onions, chopped fine
4 ounces butter
2 teaspoons garlic, minced.

In a separate pan, simmer until tender, not mushy:
6 zucchini, coarsely chopped
2 quarts chicken broth

Then add:
3 vegetable bouillon cubes
10 corn tortillas

Combine all the above ingredients and blend until smooth, adding:
Salt to taste
Hot sauce to desired zip.

Serve hot with;
Chopped tomatoes
Sour cream
Crushed tortilla chips

And it's a GREAT use for ALL. THAT. ZUCCHINI that people are giving away these days! :P

SOUP!

I was craving soup on this cold and rainy day. We had a baked chicken last night, and I didn't know what to do with it. But, I threw some stuff together and made a great chicken tortilla soup for tonight. I don't know if the kids will eat it, heaven forbid stuff "mix" on their plate, but it is pretty darn tasty. Hope you all try it and like it.

Chicken Tortilla Soup

1 1/2 pounds boneless skinless chicken breast cooked and shredded
1 10 oz can diced tomatoes with green chilis (rotel)
1 10z can diced tomatoes
1 10oz can enchilada sauce
1 medium onion chopped
1 clove garlic minced
2 cans chicken broth (4 cups)
1 tsp cumin
1 tsp chili powder
1/4 tsp black pepper
1 bay leaf
10 oz. frozen sweet corn

Mix all ingredients in the crockpot and simmer all day. Crush up some tortilla chips and put in a bowl. Pour soup on top. Top with shredded mexican blend cheese and any other toppings you like.

Baked Chimichangas

Growing up in New Mexico, I always loved to eat chimichangas. Traditionally they are deep fried, and while I do fry them occasionally, this baked version is obviously healthier. It is also easy for me to prep ahead of time and then leave it for my husband to pop in the oven for dinner while I am at work (which is what he will be doing tonight!)

Ingredients:

2 1/2 c cooked chicken breast
1 box Spanish Rice (I really like Rice - a - Roni)
1 - 14.5 oz can diced tomatoes
1- 4.5 oz can diced green chiles
Shredded cheese
1 pkg tortillas
1 can refried beans
Sour cream
1 fresh tomato, chopped
Salsa
Olive Oil

1. Cook rice according to directions on box. This will usually mean mixing in the can of tomatoes. This is also when I add the chile.
2. When rice is cooked, combine some of the rice, chicken, beans, cheese, and salsa. Warm a tortilla for 25 seconds in microwave. Spoon mixture into the middle of the tortilla. Fold sides and ends of tortilla, and roll it up. Place seam side down into a 13x9x2in baking dish coated with cooking spray. Then lightly brush chimichanga with olive oil.
3. Continue making the chimichangas until you have filled your baking dish, placing one chimichanga right next to the other.
4. Bake at 350 degrees for about a half hour or until heated through and golden brown.
5. Top the chimichanga with salsa, fresh tomatoes, cheese, and sour cream.

Note: You could actually use any kind of meat: ie. beef instead of chicken. You can also use any type of beans: ie. black or pinto instead of refried. The great thing about chimichangas is that you can fill them with anything you like. You can also top them with anything: tomatoes, onions, lettuce, sour cream, etc. Also, whenever I mix the meat, salsa, cheese, rice, and beans, I do not measure anything. I kind of add equal parts, taste, and see if it needs anymore of one ingredient or another.