This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Patio Enchiladas
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- #54057
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
FILLING
1 large onion, chopped
1 clove garlic, minced
2 tablespoons chili powder (or to taste)
2 tablespoons olive oil or vegetable oil
1 pound ground beef
1 can (29 ounce size) tomatoes
2 cans (1 pound size) red kidney beans, drained
2 teaspoons salt
CREPES
1 egg
1 1/2 cup water
1 cup sifted flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
TOPPING
1 small onion, sliced and separated into rings
1/2 cup pitted ripe olives, sliced
1 cup shredded cheddar cheese
directions
For Filling: Saute onion and garlic with chili powder in oil just until soft in large skillet; push to one side.
Shape beef into a large patty and brown in same pan, 5 minutes on each side. Break up into small pieces. Drain.
Stir in tomatoes, red kidney beans and salt. Cover and simmer for 15 minutes to blend flavors.
While filling simmers, make crepe batter. Beat egg until thick in a medium size bowl. Beat in water, then flour, cornmeal and salt until smooth; batter will be thin.
Heat a heavy 8 inch crepe pan or skillet. Test temperature by sprinkling a few drops of water. When drops bounce about, temperature is right. Grease lightly.
Pour batter, a scant 1/4 cup for each crepe, into pan. Bake for 3 minutes or until top appears dry and underside is golden, then turn. Bake 2 minutes longer.
Repeat with remaining batter. As each is baked, roll up with about 1/2 cup filling and place in a 12 cup casserole. Spoon remaining filling over. Bake in hot oven, 400 degrees F, for 30 minutes or until bubbly hot.
Place onion rings and sliced olives in a pretty pattern on top. Sprinkle with cheese.
added by
mom
nutrition data
Nutritional data has not been calculated yet.
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