Green Chile Beef Enchiladas

I've been yearning for a trip to the Land of Enchantment. Pre- E and pre- grad school, we would take a weekend trip at least twice a year to Santa Fe. Since a trip is not going to happen, I made a batch of Green Chile Beef Enchiladas. Here's the recipe:

1 yellow onion, diced
1 lb ground beef
1 clove garlic, minced
1/4 tsp Cumin
1/4 tsp Cayenne
1/2 tsp salt
1/2 tsp pepper
1 tsp red chile powder (I like the unadulterated pure type)
1 tomato, most robust flavor available, diced
2 green chiles, roasted,peeled, and diced (can used canned Hatch green chiles)
1 can Hatch green chile enchilada sauce
1 1/2 cup shredded cheese, I like a blend of Jack, Asadero, and Cheddar
12 tortillas (I prefer corn, but you can use flour)
Non stick spray

Preheat oven to 350
- spray 9x12 baking dish
-Brown beef, add spices, add onion, chiles and tomatoes. Add enough water to just cover bottom of pan and scrape up browned goodness. Taste your innards and adjust salt/ pepper ratio for your families.
- Coat bottom of baking dish with sauce
- Dip tortillas in sauce , fill with beef and 1 1/4 cup cheese, roll, and repeat.
- Top enchiladas with remaining sauce, cheese, and beef.
- Bake for 30 minutes.
- Broil for 3 minutes to brown cheese.

Shift in focus

While I have neglected this blog since creating it, I have decided to renew my blogging spirit and shift the focus to our soon to arrive son, Elliott Hampton Mallory.

Perhaps a name change is in order, any suggestions?

Jerusalem Artichoke Soup and Crisp Salad

I love Spring Break, as it affords me the time and mental clarity to do what I love most, concoct culinary delights. I present a retrospective of last night's dinner

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On the suggestion of Summer at Little Red Riding Hood Nursery, I planted a succulent terrarium.