2 Meals in 1 - Southwestern Stir-Fry and Nachos

Okay, so this photo does not look as appetizing and delicious as it is!  We just had this for lunch and it was gone before I knew it!

2 lbs lean ground beef

2 packets of taco seasoning

1 red pepper

1 yellow pepper

2 large onions

1/4 cup water

steamed white rice

bag of Blue Corn/ Tortilla Chips

2 cups shredded cheese

Optional: sour cream, olives, salsa, lettuce, etc.

Brown ground beef in skillet and add 1 packet of seasoning and 1/2 of the other packet.  Lift out half of the ground beef, leaving most of the oil in the skillet.  Cut pepper and onions into strips.  Add to hot skillet with beef and stir-fry.  Add water and continue to stir fry.  Once the the veggies start to wilt, add the rest of the seasoning and stir-fry for a couple more minutes.  Combine the veggies and the rest of the beef together.

Meal #1 - Serve over steamed rice.

Meal #2 - Use Silpat or Flexipat to make the best nachos ever!!  Spread tortilla chips on Silpat then top with the beef/veggie mixture and sprinkle (or douse) with cheese.  Bake at 425 F for approx. 10 min. (until cheese is melted).  Garnish with your favorites!

We eat Meal #1 for dinner and save the rest for Meal #2 for lunch!

Make Ahead Meals ~ Enchilada Pie

I always make a double batch of everything I make so that I can freeze it and have a meal ready to go for those crazy dinner nights! Be sure to read the freezing instructions below . . .

Enchilada Pie ~

Make your filling (a double batch) - Email me for recipe - it's in one of our cookbooks . . .

Set Flexipans on Perforated Baking Sheet. Line 2 Flexipans with broken tortillas, put in filling and cheese.

You can either bake one and freeze one, bake them both, or freeze them both!

For Freezing ("Raw Casserole" - Unbaked):

After the Flexipan is filled with the ingredients, let stand and cool on counter to room temperature. Cover it with plastic wrap (or Silpat) and set in fridge for 1/2 hour. Then transfer it to the Freezer (on the Perforated Baking Sheet).

FYI: Following the procedure above (cooling on counter and setting in fridge before the freezer) decreases the amount of moisture in your casserole/pie so that it bakes firmly - you don't want a soggy mess when you go to bake it in the future . . . I've tried it and it works!

I let mine freeze overnight and then remove from the freezer.

Unmold frozen casserole/pie . . .

Either place in baggie (if it fits) or wrap with plastic wrap.

And place back in the freezer for a "rainy day!" When you're ready to bake it, take it out and place back in the mold (frozen) and let thaw either in the fridge or on the counter - bake as usual.

Baked Tamale

Pound ground beef OR shredded chicken
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile
PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives

CORN MEAL DOUGH:
4 Cups Corn meal
2 Teaspoon Salt
8 Cups Water
2 Eggs, well beaten
4 Tablespoon Butter


In large Gourmet Frying Pan, sauté beef in pan until brown. Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes.Place Demarle mold of your choice on perforated baking sheet and line bottom with 1/2 Corn Meal Dough (see below). Add meat mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at 325'F. or until browned.

CORN MEAL DOUGH:
Add corn meal and salt to water in Large Flared Saute Pan. Bring to boil and cook over medium heat until thick, 5−10 minutes. Add eggs and butter. Stir well.

This is great served with Sour Cream!