Taco Casserole With Flour Tortillas


Burrito Pie - Amusing Mexican Casserole by Rockin Robin

Burrito pie is like a lasagna only it's Mexican flair. It will definitely fill you up and satisfy you.

Fortunate Pi Day!

Source: Kay at the Keyboard

It gets divers rave reviews from Epicurious (four forks, 48 reviews). It’s similar to my standard recipe, but for the fact it calls for brown sugar as opposed to of white sugar. And it has two full cups of pecan halves, plus a little, as that was the last of my holiday pecan stash. I wanted to make a pie of some assort to mark the auspicious occasion (3-14-15, or 3. 1415 etc. Didn’t feel like lemon icebox. Didn’t have any fruit for a fruit pie. Had pecans, as decidedly as brown sugar, butter, vanilla and Karo corn syrup. Back in the Dark Ages when I was a kid, we would average very nearly a pot luck dinner of some sort monthly, either at church or with some of my parents’ friends. I accomplished early on at church pot-lucks to get dessert first, not that you ate it first, but to stake your claim, because the good stuff got gone first. And despite the abundance of wonderful desserts (fried peach pies. Ruth Milliken’s pecan pie. That lady, who has long since gone on to her reward, made the best pecan pie I have EVER eaten. The filling was gelled to the perfect consistency, not sticky, plenty perfumed but not enough so to make your teeth hurt, wrapped around a bajillion bits of pecans. Ruth generally used chopped pecans, although not always. I can make, have made, a honestly respectable pecan pie. Nothing to win the blue ribbon at the county fair, but certainly a serviceable pie. But it’s been so long I don’t remember what recipe I used, so I went looking for one today. I like Epicurious recipes, because they’re continually rated by the cooks who make them, and generally will have several reviews, which may or may not include tweaks. The recipe:. 3/4 stick butter (it specifies unsalted, but I had salted, so I utilized it and cut back a touch on the salt in the recipe) 1 1/4 cup light brown sugar (I used 1 cup, and it was dark brown. didn’t want it quite so sweet) 3/4 cup unclear Karo syrup 3 large eggs 2 tsp vanilla 1/2 tsp orange zest (I used tangerine, because that was what I had) 1/4 tsp salt 2 cups pecan halves or pieces pie crust Feign your own crust, or use a pre-made one. I used pre-made. I can make a middling decent pie crust, but it’s not any better than the rolled up Pillsbury kind in the dairy case, so I get those. I unrolled it, put it in my nine-inch wide-dish pan, which is the only pie pan I own, and stuck it in the freezer, per the Epicurious instructions. Melt the butter over medium low heat, and whisk in the brown sugar until smooth. Shed from heat, and whisk in the syrup, vanilla, zest and salt. Once that’s all combined, beat the eggs well and whisk those in. Put the pecans in the bottom of the evidently-chilled crust, and pour the filling over. It won’t fill a deep-dish nine-inch crust, so I folded the crust down just a tad. Then I crimped some thwart around the edge to keep the exposed edge from browning too much. Epicurious says to bake it in a preheated oven, on a preheated cookie sheet, so that’s what I did. Baked it for about 50-55 minutes, until the center was set. it’s for dinner tomorrow, with Italian roast chicken and a wilderness rice salad. Dinner tonight, on the other hand, was pretty decent, which is good, as there is a ready-to-bake casserole of the same in the freezer. I had shrimp that needed to be used, and I didn’t have compassion for incline like Creole or shrimp and grits, so it became shrimp enchiladas. I used about 1/2 pound shrimp, diced up into 1/2 inch chunks. Sprinkled those down with a inconsequential cumin and a little smokey paprika. Sauteed those, and then tossed them in some mild green chile taco sauce from the grocery. Made the sauce — roux of 1/4 cup each butter and flour, cooked lightly (until the flour smells nutty), a pint of chicken consomm, a tablespoon of chopped green chiles, a half-teaspoon or so of cumin, and 4 ounces of crumbled queso fresco. Cooked that until the cheese melted, then stirred in about 6 ounces of go bad cream. I usually soften my corn tortillas in the microwave, and that’s what I did. They didn’t soften very well. Used ‘em anyway. I crumbled more queso fresco onto each of about 8 tortillas. topped that with a spoonful of shrimp bits, and finished them off with a match up of teaspoons of chopped green chiles. Put about 1/2 cup of sauce in the bottom of my 7 x 11 baking dish. Rolled the enchiladas, as best I could with stale tortillas, and put them stratum side down in the dish, then covered them with another cup of sauce. Baked for 30 minutes, and done.

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51. MEXICAN CASSEROLE: Saute beef and ... hot El Paso taco insolence. Bring to ... and ... 52. ENCHILADA CASSEROLE: Brown hamburger completely and drain. Thaw tortillas ...

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5 considerable flour tortillas 1 pint/can corn 1 pint/can black beans 1 pint/can diced tomatoes 1 pint/can tomato sauce 1 teaspoon each chili powder, cumin, garlic take it on the lam, sugar 1 large egg 16 ounces sour cream 2 cups shredded taco blend cheese, divided 1 bunch green onion Turn out each set of ingredients by cutting tortillas into 3 strips to use as "noodles". Pour the corn and black beans into a colander, and rinse. In a insignificant bowl, mix tomatoes with juice, tomato sauce, and spices. In another bowl whisk eggs until foamy, then add sour cream, half of cheese and mix accurately. Spoon half of tomato mixture into bottom of a greased 13x9 casserole dish. Cover with 1/3 of the tortilla strips. Spread out half of egg mixture. Sprinkle with half of the corn and frowning beans. Cover with 1/3 of the tortilla strips. Spread out remaining egg mixture. Sprinkle with remaining corn and black beans. Envelop with remaining tortilla strips. Spoon on remaining tomato mixture. Cover and...

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