Archive for Mexican

May 20th, 2016

Enchilada Pie

Enchilada Pie


I’m baaacck!!!  Yes, I’ve been missing in action for the past several months, but I have some good news.  Sort of.


After not feeling great (on and off) for the past 20+ months, and going to lots of doctors and having a multitude of tests done, I FINALLY got a diagnosis!  I have fibromyalgia.  It’s not great news, but I’m actually happy to finally have some answers because the worst part of all was not knowing why I sometimes don’t feel well.  And now that I know it’s fibromyalgia, I have been able to read about it and figure out ways to alleviate some of my symptoms.  So with a diagnosis in one hand and a stack of recipes that are ready to be photographed in the other, my plan is to post two new recipes each month.  It’s a slower pace than what I used to do, but it will allow me to continue my blog and still have time for some of my other interests.

So the recipe I have for you today is Enchilada Pie.  I’ve been making this recipe for several years, and I love it because it’s simple and delicious.

Enchilada Pie

It has six layers of flour tortillas, seasoned ground beef, Monterey Jack cheese, and black olives.  The tortillas are buttered to keep them nice and soft.  The top of the pie is sprinkled with cheddar cheese and garnished with sliced tomato.  After it bakes, you can add some sour cream and green onions if you want.  Enjoy!

Enchilada Pie

January 11th, 2015

Tamale Casserole

Tamale Casserole



For our Christmas dinner a year ago, my husband asked me to serve Mexican food.  After thinking about it for awhile, I thought maybe it would be a good time for me to make homemade tamales.  I had never made them before, and I was sort of excited about it.  I went to a Mexican grocery store and bought dried corn husks, and I made the traditional masa dough.  My mother and I worked for a long time spreading the masa dough onto the presoaked corn husks, adding the filling, wrapping the corn husks, and then steaming them.  It was A LOT of work, and while we were working away, my mom said, “These can’t possibly be worth all this work!”  I agreed, but then when we sat down to dinner, everybody loved them, and my mom said, “I think they ARE worth it!”  But I had already come up with an idea.  I wanted to transform the tamales into a casserole—not the kind of tamale casserole that’s covered with cornbread.  That just wouldn’t do.  I wanted my tamale casserole to taste like real tamales, and so I planned on using the masa dough in the casserole.  You shouldn’t have to go to a Mexican market for the masa flour. In my grocery store, it is right near the regular flour.  This is the brand I purchased.

This is a layered casserole, and the first layer is half of the masa dough pressed into a 9×13 pan.  You top that with the pork filling.

Then you spread the remaining masa dough on top of the pork filling.  Cover with foil and bake for 20 minutes.

Remove the casserole from the oven and pour the sauce on top.  Bake uncovered for another 20 minutes.

Add 2 cups of cheese to the top and bake for another 5 minutes.  This Tamale Casserole is awesome, and it would be even better served with my Spanish Rice.  Enjoy! 

October 23rd, 2014

Mexican Meat Mix

Mexican Meat Mix



This Mexican Meat Mix is made with either a beef or pork roast, or a combination of beef and pork.  The roast cooks in the oven at a low temperature (200 degrees) for 12 hours!  I know that sounds like a long time, but it’s worth it.  I usually put it in the oven at night before I go to bed, and then the next morning, it will be fork tender.  After you shred the meat, you’ll mix it with onions, green chiles, salsa, and some spices, and then cook it on the stove for a few minutes.

Mexican Meat Mix

The great thing about this recipe is that it’s really easy, and you end up with enough meat for about five Mexican dinners—anything from tacos, burritos, tostadas, or enchiladas.  After I make it, I always divide it up and freeze it in individual Ziploc bags.  Then when I need it for a Mexican dinner, I just heat it up in a saucepan, and it’s ready to go.

Mexican Meat Mix

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Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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