April 2018 – Mexican

Easy Burrito Casserole

Janice W. Martin, East Earl

  • 2 lb. hamburger
  • 1 can pork and beans
  • 1 cup pizza sauce
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • 1 package taco seasoning
  • ½ cup brown sugar, optional
  • 2 cans cream of chicken soup
  • 1 package (10) soft tortillas

Brown hamburger. Add taco seasonings, beans, brown sugar and pizza sauce.

Combine soup and sour cream. Spread half of the soup mixture on the bottom of a 9”x13” pan. Add half of the hamburger mixture, then layer with half of the tortillas. Repeat layers.

Bake for 1 hour at 325°F. Top with cheese and return to oven until cheese is melted. Serve with lettuce, tomatoes, sour cream and taco sauce.

Taco Dip

Pat Roth, Ephrata

  • 1 lb. ground beef
  • 1 small onion, chopped fine
  • 1 package taco seasoning
  • 8 oz. cream cheese
  • 8 oz. onion dip
  • 1 jar jalapeno sauce (your favorite flavor)
  • 1 tomato, chopped
  • chopped lettuce
  • 8 oz. shredded cheese (your choice)

Brown together the beef and onion. Add the taco seasoning and mix well.

Whip together the cream cheese and onion dip. Spread this on a large platter. Top with the ground beef mixture. Top that with the jalapeno sauce, then the chopped tomato and lettuce. Last, top with the shredded cheese.

Mexican Cheese Pie

Pat Roth, Ephrata

  • 6 (6”) flour tortillas
  • 1 small onion, sliced and separated into rings
  • 1 large tomato, peeled and chopped
  • 4 oz. can diced green chilies, drained
  • 1 cup shredded cheddar cheese
  • 3 tablespoons flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 3 eggs, beaten
  • 1 medium avocado, peeled and sliced
  • taco sauce

Line the bottom and sides of a well-greased 9” quiche dish with tortillas. Top with onion, tomato, green chilies and cheese.

Combine the flour, baking powder, salt, milk and eggs, stirring until smooth. Pour this mixture into the quiche dish. Bake at 350°F for 40 to 45 minutes. Top with avocado and serve with taco sauce. Yield: about 6 servings.

Sweet Cinnamon Rice

Thomas Rapchinski, Ephrata
“This unique rice dish can bring balance to a meal with a lot of spices or peppers. It has a touch of sweetness without adding any sugar.”

  • 4 tablespoons butter
  • ½ cup finely diced carrots
  • ½ cup finely diced white onion
  • ½ cup finely diced celery
  • 2 cups long grain rice
  • ½ teaspoon salt
  • 4 sticks canela (or 1 tablespoon ground cinnamon)
  • ½ cup dried currants
  • 6 cups water

Melt 2 tablespoons of butter in a large saucepan over medium heat. Add carrots, onion and celery, cover the pan and cook over low heat for 10 minutes, stirring occasionally. Add rice, salt, canela (cinnamon), currants and water, and bring to a boil over high heat. When the water has reduced down to the level of the rice, reduce heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally. Remove canela (if applicable), add remaining butter and fluff up with a wooden spoon.

Serves 6 to 8.

Pork Chuleta Tacos

Mark Miller, Ephrata

  • 1½ pounds boneless pork loin, cut into 8 (½-inch-thick) slices
  • ½ teaspoon ground coriander
  • pinch of ground cinnamon
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 8 small soft yellow corn tortillas
  • garnishes: avocado slices, fresh lime, salsa of your choice

Mix the ground coriander, cinnamon, salt and pepper together in a large bowl. Add the pork slices and toss together with your hands, being sure to coat the pork evenly.

Place a large skillet over medium heat and heat the oil. When a drop of water sizzles on the pan, add the pork slices and sear on both sides, turning with tongs, until the meat is cooked through.

With tongs, remove the pork from the pan to a cutting board and dice it into bite-size serving pieces. Serve immediately.

To serve, lay the tortillas side by side, open face on a platter. Divide the filling equally between the tortillas and top with your favorite garnishes.

Serves 6 to 8.

Deep Dish Taco Squares

Hope Weaver, Ephrata

  • ½ lb. ground beef
  • ½ cup dairy sour cream
  • 1/3 cup salad dressing
  • ½ cup shredded cheddar cheese
  • 1 tablespoon chopped onion
  • 1 cup Bisquick biscuit mix
  • ¼ cup cold water
  • 1 or 2 fresh tomatoes, thinly sliced
  • ½ cup chopped green pepper

Cook beef until brown; drain. Mix sour cream, salad dressing, cheese and onion. Mix Bisquick and water till soft dough forms. Pat in greased 8”x8” pan, pressing 1/2” up sides. Layer beef, tomatoes and green pepper in pan; spoon sour cream mixture over top. Sprinkle with paprika if desired. Bake at 375°F for 25 to 30 minutes.

Makes 5 to 6 servings.

Burrito Stack

Gloria Dougherty, Akron

  • 4 (8”) flour tortillas
  • ¼ cup vegetable oil
  • ½ lb. ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 16 oz. can refried beans
  • 4 oz. can chopped green chilies, drained
  • 1/3 cup salsa
  • ¼ teaspoon salt
  • 2 cups (8 oz.) shredded Monterey Jack cheese
  • toppings: shredded lettuce, diced tomato, sour cream

In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side. Drain on paper towels.

In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans, chilies, salsa and salt.

Place one tortilla in an ungreased 9” pie pan. Top with a fourth of the bean mixture. Sprinkle with 1/2 cup cheese. Repeat layers three times.

Bake, uncovered, at 350°F for 30 minutes or until heated through. Let stand for 5 minutes. Cut into wedges. Garnish with toppings of your choice.

Yield: 4 to 6 servings.

South-Of-The-Border Bean Enchiladas

Gloria Dougherty, Akron

  • 1 large zucchini
  • 1 clove garlic, minced
  • 10 oz. can mild enchilada sauce
  • ¼ teaspoon garlic or onion powder
  • 7 oz. corn kernels, drained
  • 16 oz. refried beans
  • 8 corn tortillas
  • 1½ cup shredded Monterey Jack cheese, divided

Cut zucchini in half lengthwise; cut crosswise into 1/4” thick slices. Coat skillet with cooking spray; place over medium heat. Add zucchini and garlic. Cook, stirring until it’s starting to brown, adding 1 tablespoon water after 2 to 3 minutes. Sauté about 5 minutes; remove from heat.

Combine enchilada sauce with garlic powder. In large skillet, spread 1/4 cup of sauce. Stir corn into refried beans. Brush one side of each tortilla with sauce. Spread with 1/4 cup bean mixture. Divide zucchini among tortillas, then top with 2 tablespoons cheese. Roll up tortillas; place in skillet. Pour remaining sauce and cheese over each tortilla. Simmer until heated through and cheese is melted.