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.

Lisa’s Tacos

This is a recipe that Lisa got from Girl Scouts or something when she was in elementary school.  She made it several times for us.  Now I am going to make it with her daughter.  Good served with Mexican Rice.

1 pound ground beef                                             Sauce:

½ onion, chopped                               1 16 oz cans stewed tomatoes

2 t. chile powder                                 1½ tsp crushed oregano

1 clove garlic, minced                         1 tsp Worcestershire sauce

3 C tortilla chips, lightly crushed       ½ tsp salt

2 C shredded cheese                           ¼ tsp pepper

2 C shredded lettuce

Preheat oven to 350°.

Cook beef and onion with seasonings until brown.  Drain fat. 

Place crushed chips in a glass pie plate or small casserole dish.  Cover with beef, then cheese. 

Bake in oven for 20 minutes or until heated through.  Serve with shredded lettuce and sauce.

Terry's Terrific Bean Dip

This dip always gets rave reviews.  Shared by my sister-in-law, Terry.

2 cans Bean Dip                                          1 small can sliced olives

1 pkg Lawry’s Taco seasoning                 ¼ C chopped red onion

1 C sour cream                                            2 T chopped cilantro

8 ounce cream cheese, softened           

1 pound ground beef, cooked fat drained, and crumbled, (optional)

Mix all ingredients together.  Put into a serving bowl and heat in oven at 350 for 25-30 minutes or in microwave until hot.

Serve with tortilla chips and veggies.

Mrs. B’s Mexican Corn Bread

This recipe is from the mother of my friend, Jackie.  We've been friends for almost 60 years.  We had it tonight with Moroccan Chickpea Chili.  It was a great combination with a little green salad.  Who doesn't love crusty, melted cheese!  And unlike most cornbreads, this one is moist and has a delicious flavor!


1 c. corn meal
1/2 t. soda 
3/4 C. milk
1/3 C. veg. oil*
1 15 oz. can creamed corn
2 eggs

1 small can of diced green chiles

2 C. grated cheddar cheese

Preheat oven to 400 degrees.

Mix the first six ingredients together. 

Spread half the batter into a greased 9"x9" baking pan. Sprinkle the green chili and half of cheese onto the batter. 

Spread remaining batter on top.

Bake for 25 minutes.  Remove from oven and sprinkle with remaining cheese.  Bake another 5 minutes.

*If you're feeling like a little decadence, use melted butter or use part melted bacon fat for  the oil.

Mexicali Chicken

This is a really tasty, really easy dish, followed by lots of compliments.  It was given to me by a friend who is originally from Germany.

Measurements are approximate.  I often use frozen chicken tenders from Costco.  They thaw out quickly, so I can make these without planning too far ahead.

4 boneless, skinless chicken breasts   

1 package taco seasoning + 2 TB flour

oil to saute

1/2 cup of your favorite salsa 

3-4 TB peach jam, apple jelly, or other jam

Dust chicken breasts w/ taco seasoning-flour mix.  Brown in oil for 2-3 minutes on each side.

Add salsa and cook.  Stir in jam and cook until chicken is done.  

Serve with Mexican Rice and a green salad.

Cuban Ropa Vieja

     On a visit to Old Town, San Diego about 25 years ago, I ordered a dish called Ropa Vieja at one of the many Mexican restaurants.  It was a delicious meal.  Soon after there was a recipe in the newspaper for this dish.  But alas, the recipe has been lost.  Then I saw this recipe.  It wasn't quite what I remembered, but it was still a tasty meal.

• 2 14-ounce can diced tomatoes, drained
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• kosher salt and black pepper
• 1 1/2 pounds skirt steak  * (I browned it first, removed the meat, then added the onion to brown lightly after I turned off the heat.)
• 1 onion, cut in half, sliced

Cook later:

• 1 cup long-grain white rice (can also be served with tortillas)
• 2 t. olive oil
• 2 red bell peppers, sliced 1/2 inch thick
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves, chopped

In a 5- to 6-quart slow cooker, combine the tomatoes, oregano, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.  Add onion, then nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. 

Twenty-five minutes before serving, cook the rice according to the package directions.

 Heat the oil in a skillet. Stir-fry the bell peppers starting with medium high heat.  As they are browning, turn the heat down to medium and cook until desired texture.  Set aside.

Once the meat is very tender, using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice, peppers, and top with the avocado and cilantro.

Kalua Pork/ Carnitas/Beef brisket

This is a dish I learned to make when I took cooking classes shortly after moving to California. 

• 4-7 pounds pork butt or shoulder roast**
• salt, pepper

Preheat oven to 325 degrees or use the HIGH setting on a crock pot. Wrap the pork well in heavy-duty foil, and seal completely. Place in a roasting pan or crock pot.     
Bake in preheated oven until an internal temperature of 160 degrees F is reached, about 5-7 hours. Alternately, in a crockpot, on high setting for 7-9 hours.  Remove from oven and let cool slightly before shredding using two forks.  Meat should fall apart.  If it doesn't return to heat source for another hour or so.  (There will be a lot of fat.  I remove all of it, or as much as I can.)  Sprinkle the shredded meat with salt and pepper to taste. 

This will make a lot, but that's what I want.  I portion it into freezer containers, to be used later for carnitas.  

For Carnitas:  Place defrosted meat into frying pan, and heat.  We like it to be a little crispy.  Serve with tortillas and Mexican condiments to make burritos.


**This method also works for beef brisket.  You can slice the brisket like a roast or shred it for barbecued beef sandwiches.
      You can even do corned beef like this, but bring it to a boil in a pot of water and simmer for about 30 minutes.  (This will remove some of the saltiness.)  Then wrap in foil and cook as above.

Two Salsa Dips

Pool’s Creamy Salsa Dip

       This is always a big hit, and it's VERY easy to make. 

1 8 oz cream cheese, softened

1 C salsa, slightly drained

Mix together in a bowl.  (A mixer helps, especially if the cream cheese is not softened.)  Best if mixed several hours ahead, and chilled, but it works if you make it when needed. 

Serve with tortilla chips or veggies.

            *          *          *          *          *          *          *

Hot Salsa Dip

       This is a variation of the above. 

1 C salsa

1 block of Velveeta Cheese (small box)

Cut Velveeta into chunks and place in microwaveable bowl.  Mix in salsa.  (May adjust with more or less to taste.)  Heat until thoroughly melted, about 5-6 minutes. 

Serve with tortilla chips or veggies.