Mexican Please!

     I don't know how much time one can spend in Barnes & Noble.  The cooking aisle just draws my attention, and my fascination with cook books is beginning to grow even more.  I think I may have a problem.. LOL.  So, in the search to find out what cookbook I wanted next, I thought I should ask Mr. Bloom what he would like me to make more of.. His response was Mexican.  I went to look at the Mexican Cookbooks, but didn't see one that  I was totally in love with.  I asked what exactly he wanted and he requested Enchiladas.. Ok, I could do that! I have made them once in my life, and they weren't too hard.. I have seen my mom make them, so I called her for help.  I was a little nervous about making them, but I knew it would be okay.  There is not much to it! Just all of the little tasks seemed a little time consuming, especially when you are also trying to make the sides and clean the kitchen at the same time!! So, here goes!  

THE INGREDIENTS 

(Made 15 enchiladas for me!)

- McCormick Enchilada Sauce Mix

- 1 1/2 Cups of Water

- 1 can (8 oz.) Tomato Sauce

- 1 lb. Lean Ground Beef

- Corn Tortillas

- Cheddar Cheese (About 4 Cups, Depending)

- Taco Seasoning (optional)

- Canola Oil

-Cooking Spray

THE DIRECTIONS

• Stir the sauce mix, water and tomato cause in a medium saucepan.  

• Bring to a boil, reduce the heat and simmer 5 minutes or until thickened, stirring occasionally...

• Brown the meat in a large skillet on medium-high heat.  I put about 2 or so tablespoons of taco seasoning, but the amount is up to you!  Consider the sauce has seasoning too!  Drain the fat. Stir in 1/2 a cup of the sauce. (I always buy the ground beef with the lowest amount of fat that I can find.  So, when I cook beef, I don't usually see that it needs to be drained.) 

• Now, you have to heat the tortillas in a small skillet with a little bit of canola oil.  You don't want to cook the tortilla in the oil too long.. That would be called a Tostada! : ) . I turned the burner on to about medium heat.  Do not put it too high! The tortilla will cook way to fast! I started with about a teaspoon of canola oil, and after a few tortillas it would evaporate.  So, replenish the canola supply when needed.  You don't have to cook them for very long, I would say 5 - 7 seconds on each side worked well for me.. 

The cheese Mr. Bloom willingly grated. Hmm.. I wonder why!!?

• After you remove the tortilla from the oil, you need to coat it in the enchilada sauce.  I poured some of the sauce into a big bowl and turned the tortilla over and over until it was coated well.  You can also use a spoon to spread it around.  Be careful though, because the tortilla will be HOT! 
• Keep a towel handy! This process can get VERY messy! 
• Then fill the enchilada! Some people only put beef inside, but Mr. Bloom and I love cheese, so I add cheese also.  When stuffing the enchilada, keep the meat towards the middle.  When you roll it you don't want it falling out of the sides.. I would say leave at least a 1/2 inch between the meat and what is to be the "end" of the enchilada.  

• After you fill the tortilla, tightly roll the tortilla into the shape above.  Place it in the baking pan with the seam facing down.  Repeat until there is no meat left.  I believe I put about 2 tablespoons of meat in each tortilla.  You can put more meat or less meat depending on your preference.  Of course, more mean would mean less enchiladas.  And my intention when I cook is to make enough for us to have lunch the next day.
• REMEMBER to grease your pan!! 
• Pour the remaining sauce over the enchiladas.  Top with cheese!! 

• Bake in the oven for 15 minutes or until cheese is melted and bubbly at 350 degrees.

• They should come out looking a little something like this! The amount of enchiladas the recipe made required two baking dishes for me.  Let them cool for about 5 minutes and serve! 

Who doesn't love beans and rice with Enchiladas! 

     And there it was! I made Enchiladas! They tasted amazing.  If you are wondering how I made the rice, don't fret! You will find out soon.  One of Mr. Bloom's favorite dishes is my Chicken and Rice.  One of those signature dishes I told y'all about.  So, I will definitely have to get it posted, that way if you just take out the chicken, you'll have my rice recipe! Mr. Bloom doesn't like beans, so I heated up the Old El Paso canned refried beans.  I love them!  This meal to me was very rewarding.  It was a little more nerve wrecking because I had some direction, but it wasn't all laid out.  That is what learning is about, I suppose.  Trying, seeing, and going into the unknown.  This is definitely one of my favorite dishes yet!  I am going to have to go back to Barnes and Noble to see if I fall in love with a Mexican recipe book.  This little taste has left me wanting more! 

With that, Enjoy! 

The McCormick Directions can be found in full, HERE! I did add a few of my own steps! (Well, mom's steps!) : )