need a good Mexican dish

here is one of our weekday cooks:::

Enchilada Casserole

A savory pan of cheese-rich Enchilada Casserole make for a delicious family dish on a busy weeknight. Toss a green salad together while this casserole is baking and serve with a bowl of fluffy rice.


1 lb lean ground beef
1 (1 small) cup chopped peeled onion
2 clove garlic, finely chopped
2 (10-oz.) cans Ortega® Enchilada Sauce with Green Chiles & Onion
1 (2 1/2-oz.) can sliced ripe olives, divided
10 (6-inch) corn tortillas, cut in half,divided
2 (8-oz.) cups shredded cheddar cheese, divided



1 Preheat oven to 375º F. Grease bottom of 9-inch-square baking dish.
2 Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
3 Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.
4 Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
5 Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.


Servings: 8
Preparation time: 15 minutes
Cooking time: 25 minutes

Recipe Type
Main Dish, Meat

Cooking Tips
when i got my trial version of living cookbook this recipe was with it. i tried this and really enjoyed it. we have put chicken in it also. and if i remember correctly we used some leftover spatchcocked chicken before with good results. this is one of the easiest recipes there is!! TB 2008/08/23

Recipe Source
Source: Nestlé

Enchiladas and pp are always great. Here is a favoarite side dish of ours.

Salsa, Pico de Gallo, Richard Fl


INGREDIENTS:
6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro (fresh)
1 4 Ozs. Can Green Chiles, diced, Ortegas/El Paso or similar
1-2 Whole Jalapenos (fresh)
1 Whole Juice from 1 fresh Lime
1/4 Cup Wine Vinegar
1 Dash Cayenne Pepper
Fresh ground Pepper to taste
1/2 Oz Cuervo Gold Tequila, to taste (optional)
2-3 Tbs. Hot Italian Cherry Peppers, diced (optional)




Procedure:
1 Take tomatoes and cut in half against the stem. Remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.
2 Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomatos, onions and jalapeños to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture). BGE Direct 300°F-350°F until the skins start to char.
3 Finely dice red onion, jalapenos, and cilantro (leaves only).
4 Mix all ingredients (best the next day-will keep refrigerated for about a week)
5 This is the way we like it,but play around for your taste buds, there are choices for each palate.


Recipe Type
Salsa

Recipe Source
Author: Richard Howe

Source: BGE Florida Eggfest '08, Richard Fl



hav

Here is mine...

http://olddavespo-farm.blogspot.com/search/label/Tijuana Surprise

It's a killer casserole...

Dipstick

Chicken and rice is pretty easy, you make the rice ahead and have boneless thighs or breasts marinated and ready to grill.

Marinate the cook with a margarita, and you are all set. Heheeee.

Can't give you a good recipe but seeing you have the crab I would google crab stuffed enchiladas. And be sure to make the "Authentic Refried Beans" posted by jeffinsgf to go with it. It's in the right hand column of recipes on this page. You can make them ahead and they're fantastic!! The original recipe is from Pwise (Pato).

Got
this one on the forum and tried it last weekend..doesnt get any easier and got RAVE reviews from everyone..add sides of refried beans and mex rice and is a great meal!..HIGHLY recommend it!

Bente,

That a great recipe. I like to add a additional small can of Hatch Green Chili's. Wow, what a great dish.

Chubby sent me some smokey Chili Powder (thanks again Chubby). I take a little of that and add it to the enchilada sauce.

GG

Here is an outstanding Tomatillo Salsa. It is basic but very good.

Salsa de Tomatillo con Aguacate

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)

In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).