“I hate the notion of a secret recipe. Recipes are by nature derivative and meant to be shared - that is how they improve, are changed, how new ideas are formed. To stop a recipe in it's tracks, to label it "secret" just seems mean.”
Molly Wizenberg
I'm going to keep this nice and short for today, but it's something I wanted to share with everyone. I made a really yummy recipe last evening for Mr. Cottage and I that we just love. It's quick, easy and inexpensive to make. I'm giving you my original recipe, but for just the two of us, I cut it in half and even then we have enough for leftovers...
PAN BURRITOS (Serves at least 8)
2 lb. ground beef
1 - 12 oz. can tomato paste*
2 pkgs. Enchilada sauce mix*
OR use 3 - 12 oz cans of enchilada sauce
1 - 16 oz. can refried beans, warmed so they spread easily
1 pkg. large flour tortillas (10)
2 - 10 oz. pkg. shredded cheddar cheese
Garlic powder, salt, pepper to taste
Brown beef and drain. Mix tomato paste and enchilada sauce mix according to directions on the back of sauce mix package. (OR just use canned sauce).
Add HALF of enchilada sauce to beef and simmer 15-20 minutes. Add garlic powder, salt and pepper, if desired.
Spray or grease a 9 x 13 pan and spread about HALF OF THE REMAINING enchilada sauce on the bottom of the pan. Lay 3 tortillas on top, tearing them to conform with the bottom of the pan. Spoon half the meat mixture on top of the tortillas and sprinkle a third of the cheese over the meat. Add another layer of tortillas, then spread on the warmed refried beans. Spoon the rest of the meat on top of the beans and add another 1/3 portion of the cheese. Add one more layer of tortillas and pour remaining sauce on top, finish with the remaining cheese.
Bake 30-45 minutes at 350 degrees. Let stand 10 minutes before cutting. Top with (or serve along side) taco sauce, chopped onions, chopped chili peppers, sour cream and guacamole.
MMM GOOD!
Enjoy!
Well, with a tweak here and there for vegetarians, sounds pretty good. I'm into easy these days!
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