Kathy’s Layered Enchilada Pie

My MAJEK group of friends have been exchanging recipes during COVID.  This is one that Kathy shared.  It is pretty simple, and very tasty.  

• My adaptations: I used a package Impossible Burger to eat lower on the food chain.  
• 2-4 T taco seasoning
• I used a 10" pie plate or 8 x 11 casserole dish
• After baking for 20 minutes, topped with more cheese, then returned to oven uncovered for another 5-10 minutes until bubbly.

1 lb ground beef                                

1 onion small size

1 can tomato sauce 8 oz or 14oz can of diced tomatoes

sliced black olives....sm can may be enough

1-1/2 cup cheddar cheese or more

3/4 cup water

Your favorite Mexican seasoning (Lawrys Taco is good or chili pwd….I used Penzeys Bold Taco) probably a tablespoon or more

6 corn tortillas...butter these

Brown meat and onion....drain.....then add tomato sauce and olives plus seasoning along with some salt and pepper.    

Layer the tortillas, meat, and cheese.  I end with tortillas on top.  Add water around sides.  Bake at 400* covered for 20-30 minutes.  

Serves 4-6 depending on how hungry you are.

You can have toppings like sour cream, cilantro, etc.

Simply Lemon Bars

For the crust:  

2 cups flour
1/2 cup granulated sugar
1/8 teaspoon kosher salt 

1 t grated lemon zest

1 cup unsalted butter (or omit salt)

Lemon layer:

4 large eggs at room temperature
1 1/2 cups granulated sugar
1 tablespoon+ grated lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup flour 

1 t baking powder

Confectioners’ sugar, for dusting.  

Line a 9 by 13 by 2-inch baking sheet with foil to make a sling.  Preheat oven to 350.

For the crust, mix together flour, sugar, salt, and zest.  Cut in the butter until just mixed. Press it into the greased baking sheet, building up a 1/2-inch edge on all sides, or not. Chill.

Bake the crust for 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30, or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into rectangles and dust with confectioners’ sugar.