My husband has been gone for twelve days now. We are ready to have him home! In his absence, though, I have been buying some of the foods that I really like and he doesn’t care for: salmon, lamb chops, and ground beef.
Tonight it was time for the ground beef, which I purchased late last week (with no idea of what I would do with it). Yesterday would have been grocery day, but I took care of my friends’ three kids this weekend as well as my own little time sucker – and by the time the mess settled last night, I just didn’t have it in me to do a grocery run.
So I dug around in my pantry and on the internet tonight, and ended up with the following:
Homemade Red Enchilada Sauce – I didn’t have chicken stock so I used broth instead, and I was out of garlic powder (which, to be honest, I don’t love anyway – even though I love garlic) so I just skipped it. I was really surprised to find a recipe for red sauce that contained no tomato paste or sauce. I was a little worried that it would just be overwhelmingly spicy, but it was actually really good and very flavorful.
Next, I used this recipe as my inspiration: Beef and Bean Burritos – but then I mixed it up a lot. We had no refried beans at the house, so I just cooked a can of black beans in a little olive oil with some red onion. And I like corn tortillas a lot better than flour, so I wanted to use those – but I didn’t want to make a full dish of enchiladas. So I baked two small corn tortillas, sprayed with a little cooking spray, in a 350 degree oven until they were hot but not crispy (about half the time I bake them if I”m making homemade chips). I put one on the plate, put some meat and beans on top, layered another tortilla on that, and put a little more meat, some shredded mexican cheese, and a little more enchilada sauce on top, and popped it in the microwave for 30 seconds. And it was great. And my sidekick got to have nachos, which he prefers to tacos/burritos/enchiladas – so we were both happy. And full. Success!