Apr 27, 2015

Chips for Supper! {Taco Casserole}

I have a tendency to eat like a kid.

Taco Casserole | Ms. enPlace

Dessert is the best part of any meal.
Hand held food is always fun.
Cheesy is good.

Taco Casserole | Ms. enPlace

Get where I'm going?

Taco Casserole | Ms. enPlace

So if chips can be turned into a meal, I'm gonna give it a whirl.

Taco Casserole | Ms. enPlace

Taco Casserole is like a pan of layered nachos, all beefy, cheesy, sour creamy and with loads of green onion (my favorite part).  It's good as is but even better topped with lettuce, tomato, and jalapenos.

Taco Casserole | Ms. enPlace

This casserole doesn't hold up well as leftovers.
The chips get soggy. Who likes soggy chips?
No one, that's who.
For the three of us, I cut the recipe in half and make it in an 8 x 8 pan.

Then I do it all over again another night.
Chips for supper twice in one week!

Print it

Taco Casserole

1 lb ground beef
1 envelope taco seasoning (1.25 oz)
1/2 cup picante sauce
1 1/2 cups chicken broth
1/4 cup flour
7 oz can chopped green chiles
8 oz sour cream
1 bag tortilla chips
2 cups grated cheese
1/2 cup green onion
2 cups shredded lettuce
2 chopped roma tomatoes
2 Tbsp chopped jalapeno
1 lime (optional)

Preheat oven to 350.  Grease a 13 x 9 baking pan.

Brown the ground beef.  Stir in the taco seasoning and picante sauce.  Whisk together the broth and flour and add to the beef mixture.  Simmer until most of the liquid has evaporated and the beef mixture has thickened.  While this simmers, mix together the green chiles and sour cream in a separate bowl.

Place half of the tortilla chips on the bottom of the pan.  Spoon half of the beef mixture over the chips.  Then spoon half of the sour cream mixture, half of the cheese, then half of the green onion.  Repeat with the remaining chips, beef, sour cream, cheese, and green onion.  Bake for about 20 minutes to heat through and melt the cheese.

Remove from oven and let stand for a few minutes.  Top with shredded lettuce, tomato, and jalapenos.  Squeeze lime juice over the top (optional) and serve.

More Cinco de Mayo...
Bacon & Tomato Guacamole
Fajita Shredded Beef
Frijoles de Olla (Pot Beans)
Avocado Dressed Shrimp

Linking with:
What'd You Do This Weekend
The 21st Century Housewife Hearth and Soul Blog Hop
Lou Lou Girls Miz Helen’s Country Cottage Celebrate It!
My Turn for us
Share your recipes on Morsels of Life: Five Friday Finds

Apr 21, 2015

Chile Relleno Burgers. Because You Need Them.

I could tell you that I'm actually ahead of the game for once.
That this is all about Cinco de Mayo coming up in a couple of weeks.
Chile Relleno Burgers | Ms. enPlace

But you know that's a big fat lie, right?
Chile Relleno Burgers | Ms. enPlace

The only holiday I'm ever really prepared for is Mardi Gras.
Even then it's iffy.
Chile Relleno Burgers | Ms. enPlace

These chile relleno burgers come from two places.
1.  When my friend Evelyn busted out Hatch Green Chile Strips w/ Honey Teriyaki Dipping Sauce back in October, I knew I needed them.
2. A couple of years ago, Sonic offered a "Ragin' Cajun" burger which had fried onion strips on top.  I needed that too.

So why not fry up green chile strips like Evelyn and put them on top of a burger like Sonic?
Yeah, why not?

The add some Monterrey Jack cheese and chipotle mayo just for fun.

Chile Relleno Burgers | Ms. enPlace

 I've tried these a couple of different ways.  Frying large pieces of roasted pepper--about the size of the burger patty.  I like the strips better.  The extras double as french fries.

I've also dressed these burgers with pico de gallo, a tomato/avocado salad, or lettuce, tomato, and avocado.  No preference--it was all good.

Chile Relleno Burgers | Ms. enPlace

How to roast a pepper

Print It

Chile Relleno Burgers

for the chiles:
(adapted from http://www.myturnforus.com/)

2 large poblano peppers, roasted, skin and seeds removed
oil for frying
1/2 cup flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup water
1 egg white
additional salt (optional)

for the burgers:
1 1/2 lb ground beef
salt and black pepper
1 cup shredded Monterrey Jack cheese
lettuce (optional)
tomato (optional)
avocado (optional)
or pico de gallo (optional)
4 hamburger buns, toasted

for the chipotle mayo:
Can be made ahead

8 Tbsp mayonnaise
1/2 tsp cumin
2 Tbsp chopped chipotle peppers in adobo
juice of 1/2 lime

For the chiles:
The chiles can be roasted, skins and seeds removed ahead of time.  Store covered in the refrigerator.  Cut each pepper into long thin trips.

Pour vegetable oil almost halfway up the side of a skillet.  Heat over medium high.

Combine the ingredients for the batter in a deep bowl or container.  Drop a small amount of batter into the hot oil.  If it sizzles, the oil is ready.

Place a handful of chile strips into the batter. Remove and allow excess batter to drip off.  Place the battered chile strips into the hot oil on at a time.  Do not overcrowd.  Fry until golden brown.  Remove and drain on paper towels.  Sprinkle with additional salt (optional).

For the burgers:
Heat a grill, grill pan, or skillet.
Shape the ground beef into 4 hamburgers.  Liberally season both sides with salt and black pepper.  Grill or cook burgers to your prefered doneness.  Just before removing them from the pan or grill, place 1/4 cup of shredded cheese on top of each burger.  Cover with lid or aluminum foil to melt the cheese.

For the mayo:
Mix all of the ingredients.  Store covered in the refrigerator until use.

Divide the mayo between the four bottom buns.  Place a burger on each bun.  Top with a pile of fried chile strips.  Serve with pico de gallo, or lettuce, tomato, and avocado (optional).

More Burgers...
Muffuletta Burgers
Cheese Stuffed Burgers w/ Spicy Scallion Mayo
Beef & Chorizo Burgers w/ Chipotle Sour Cream Sauce

Linking with:
What'd You Do This Weekend
The 21st Century Housewife Hearth and Soul Blog Hop
Lou Lou Girls Miz Helen’s Country Cottage Celebrate It!
My Turn for us
Share your recipes on Morsels of Life: Five Friday Finds

Apr 13, 2015

Southern Salad {Sweet Pea Salad}

We eat a lot of salads down here.

Sweet Pea Salad | Ms. enPlace


Potlucks, BBQs, family gatherings.
Salads are always on the table.

Sweet Pea Salad | Ms. enPlace

Southern salads are more about fruit and Jello and macaroni and mayonnaise than lettuce and tomato.

Sweet Pea Salad | Ms. enPlace

I'm not big on Jello salads.
It's taken me a while to like mayo based salads too.

Sweet Pea Salad isn't something I grew up eating, but it is very popular here in Cajun country.

Sweet Pea Salad | Ms. enPlace

Since it deals with mayonnaise, I didn't think I would like it.  But a little old Cajun lady insisted I try it at a potluck supper.  (She made it.)
Now it's one of the first things I pick as a side for a plate lunch.

Sweet Pea Salad | Ms. enPlace

For the dressing, I took a tip from my late grandmother-in-law (another little old Cajun lady).  When she made potato salad, she mashed the hard boiled egg yolk into the mayonnaise and mustard to create a thick, creamy dressing.

Featured at:
Featured on Morsels of Life: Five Friday Finds Olives-n-Okra

Print It

Sweet Pea Salad

1 (15 oz) can Petit Pois, drained
3 hard boiled eggs
2 Tbsp finely chopped onion
1/2 tsp Tony's Creole Seasoning
1 1/2-2 tsp sugar
heaping 1/4 cup Blue Plate mayonnaise

Place drained petit pois in a large salad bowl.

Cut the hard boiled eggs in half.  Pop the yolks out of each half and place in a small bowl.  Mash with a fork.  Add the onion, Tony's, and sugar to the mashed egg yolk and stir.  Stir in the mayonnaise to make a dressing.

Dice the hard boiled eggs (mins the yolk) and toss with the peas.  Fold in the dressing.

Chill for at least 1 hour before serving.

More Salads...
Summer Salad w/ Blackberry Thyme Vinaigrette
Blackened Shrimp Pasta Salad w/ Creole Tomato Dressing
Pink Fruit Salad

Linking with:
What'd You Do This Weekend
The 21st Century Housewife Hearth and Soul Blog Hop
Lou Lou Girls Miz Helen’s Country Cottage Celebrate It!
My Turn for us
Share your recipes on Morsels of Life: Five Friday Finds