Mexican Beefcheese With Soft Corn Tortillas Food

BEEF ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°
• In a large skillet brown and crumble the ground beef, drain any excess grease.
• Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
• If using the cilantro, stir it in now. Remove the pan from the heat.

MEXICAN BEEF/CHEESE WITH SOFT CORN TORTILLAS

Steps:

• For Corn Tortillas:.
• Combine Masa with salt and add 3/4 cup of water, mix well. Let stand for about 10 minutes, then knead well about 10 times and divide into 8 balls. Use tortilla press to create first tortilla. Place on medium-high griddle for 60 seconds, then flip and repeat -- try to get a bit of char on each side. Do this 8 times, stacking toasted tortillas on towel to cover. Repeat until all 8 tortillas are finished -- set aside for assembly.
• For Meat Filling:.
• In a medium sized skillet or frying pan, saute onion in oil until they start to colour. Add ground beef and cook until nicely browned. Drain fat if necessary. Break up meat as desired then add taco seasoning and 3/4 cup water. Mix well and simmer for about 15 minutes -- stir occasionally. Remove to bowl and set aside for assembly.
• Assemble:.
• Hold one tortilla in your palm and create taco shape. Spoon some meat filling along centre. Cover with grated cheese and sour cream. Garnish with green onions and chopped cilantro. Stand two filled tortillas upright in centre of plate and add side dishes. Serve immediately.

MEXICAN LAYERED BEEF AND BEAN CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
• Add in black beans, corn, sour cream and salsa; mix until well combined.
• Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
• Arrange HALF (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
• Spoon another 1/3 of meat mixture on top of the cheese.
• Cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
• Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
• Top the casserole with green onions and then chopped tomatoes.
• Bake at 350 degrees for about 40 minutes.
• Let sit for 15-20 minutes before slicing and serving.

CORN TORTILLAS

Steps:

• Please note: the difference between ¼ cup and 1/3 cup, while only 4 teaspoons, can be critical.
• Mix the Masa Harina and the water; knead to form your masa (dough).
• Pinch off a golf-ball sized piece of masa and roll it into a ball.
• Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic.
• Press the masa.
• Transfer the tortilla to a hot, dry cast iron skillet.
• Cook for about 30 seconds on one side; gently turn.
• Cook for about 60 seconds (it should puff slightly); turn back to the first side Cook for another 30 seconds on the first side Remove and keep the tortilla warm.
• Notes: When mixing the masa, mix all the Masa Harina with 1-¼ cup of the water.
• You can work it with your hands, if you like.
• If it seems too dry, add additional water, a teaspoon at a time.
• Too much water, and you wont be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly.
• Unlike pastry dough, masa does not suffer from being over-handled.
• The masa will dry out quickly.
• Keep it covered with a piece of plastic wrap while making your tortillas.
• Cut up sandwich or freezer bags (best) work better than the flimsier plastic wrap or waxed paper.
• Hold the pressed tortilla (with the plastic on both sides) in one hand.
• Peel away the top plastic from the tortilla (not the tortilla from the plastic).
• Flip it over into your other hand, and peel away the other piece of plastic.
• Gently place the tortilla on the hot skillet or griddle.
• It should make a soft sizzling sound when you do.
• If your tortillas are not perfect circles, dont worry; they will still taste wonderful.
• If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
• The use of cast-iron skillet is important.
• You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
• Brown spots on your tortillas are good.
• Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin.
• You want them to stay hot and tender.
• Corn tortillas can be made 2 hours in advance, wrapped and reheated.
• Bake, in a 350°F oven for about 12 minutes.