Mexican Filling
Awhile back I found a recipe for an enchilada casserole – you know the kind; layers of filling, layers of corn tortillas. The only thing is, I really dislike corn tortillas. I dunno, it’s something to do with their texture that gives me the heebie jeebies.
But, I wanted to eat the filling… oh it sounded delightful, decadent, delicious…
So I made it, the filling only, and made tacos instead. They were a hit! This recipe is a perfect blend of flavors that can lend itself to tacos, burritos, enchiladas, taco salads – the possibilities are nearly endless!
The moral of the story: Don’t ever be afraid to take recipes apart and make them your own – you may find a real gem!
Mexican Filling
- ½ pound lean ground beef
- about ¾ c. chopped onion
- 2 cloves garlic, minced
- 1 tsp. chili powder
- ½ tsp. ground cumin
- 1 (15 oz) can of pinto beans, drained, rinsed
- 1 (4 oz) can diced green chili peppers
- ½ c. water
- 2 Tbs fresh chopped cilantro, if desired
Sauté beef, onion, and garlic until meat is browned, drain. Add all other ingredients to fry pan and cook together until most of the water has evaporated.
Serve as tacos, burritos, enchiladas, taco salads, or however you wish.
Happy Cooking!
October 3rd, 2009 at 6:51 am
all good things