Thursday, May 5, 2016

Reminder of Childhood...BEST Ever Feast

When I was younger Mom made a lot of things from scratch.  I try and do the same.  Sometimes the recipe works out and other times it has failed for me. Mom made a recipe like this when I was younger (and before there was a bunch of us hanging off her apron). I made this recipe last week; it definitely brought back comforting memories.  It was THE best enchiladas ever. I have now found my go-to recipe.

Taco Enchiladas with Cornmeal Crepes
adapted from:

Crepes (makes about14)
1 cup flour
1 cup cornmeal (corn flour...not corn starch)
4 eggs
2 cups milk

Taco Meat
1/2 red onion, diced
1 (3.5oz can) diced green chilies
1 lb ground beef
1 (16oz) can black beans, rinsed and drained
2 garlic cloves, minced
2 T chili powder
1 T cumin
garlic powder
onion powder
1/2-3/4 cup water

1 small can red enchilada sauce

4 cups shredded cheese

In a mixing bowl whisk crepe ingredients together until super smooth.  Pour by 1/3 cupfuls on to a greased frying pan.  Cook as if you would really thin pancakes. Remove to a plate (its okay to stack them).
In a frying pan, brown meat with onions and chilies (drain fat if needed). Stir in remaining ingredients let simmer for about 15minutes.
Preheat oven to 375.
Scoop 2 heaping tablespoons of meat filling in the center of each crepe.  Top with 1 T cheese. Roll up and place in a greased  9x13pan; They will be snug.  Top with remaining cheese and enchilada sauce. Cover with foil and bake 22-25minutes. Remove foil and let cheese get gooey (about another 7minutes.)

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