This is another one of those comfort food casseroles. I guess casseroles are sorta all comfort food, but I really like this one. No big surprising flavors, not particularly spicy. Just good.
Enjoy. Kid friendly.
- 1 lb leaner ground beef
- 4-6 slices bacon, diced and fried and drained on paper towels and set aside
- 1/2 of a large cabbage, roughly chopped
- 1 fairly large onion, sliced or diced
- 1 15oz can diced tomatoes with juice
- 2 cloves garlic, minced
- 1/4 c chopped fresh parsley
- salt and pepper
- 2 tbsp butter
- 2 tbsp flour
- Retain a tablespoon or so of the bacon grease and fry the onions until translucent and then reduce heat and saute until caramelized.
- Remove and add to the bacon set aside.
- Brown and cook thoroughly the beef, breaking it up into small crumbles. If there is noticeable grease from the cooking, drain off. Add to the onions and bacon.
- Place the chopped cabbage in a microwave safe bowl and cook until about half done.
- Place garlic in the pan and saute until fragrant, and turn out to the dish with meat and onions.
- Melt the butter in the pan and add the flour, making a roux. Cook for a minute or two.
- Then add all the cooked ingredients into the pan. Add the tomatoes, and salt and pepper to taste. Bring up to a low boil just so the juices will thicken.
- Mix well and transfer to a baking dish. 8 x 11 should be fine.
- Bake in a 350° for 30-45 minutes depending on whether you do this immediately or set it all aside for final cooking later. Cook covered with foil.
- About 2/3 of the way through, remove and stir in the parsley and return to finish off the cooking.
NOTES: You can make this your own by adding chopped carrots or corn, or frankly anything else you like to the mix.
SOURCE: Sherry Peyton
Not everyone likes or can take a serious Mexican red sauce, or green one for that matter. Chiles, even the milder forms are too hot for them.
This is a recipe for people who would like a milder, tomato based sauce, or who grew up on a cuisine known as Tex-Mex.
It’s quick to throw together, will freeze well, so consider making it in large batches and you will always be able to put together an authentic Tex-Mex dish in minutes and pop it into the oven.
- 8 or so corn tortillas (wrap them in a dampened towel and microwave for 30 seconds when you are ready to assemble the enchiladas
- 1 lb of beef (from a skirt steak, tri-tip steak, or ground beef
- 3 c of shredded cheese such as cheddar or Monterey Jack, divided
- 4 Roma tomatoes, blanched and peeled and then chopped
- 2 jalapenos, seeded and finely chopped (or one)
- 1 Poblano or Anaheim or Hatch, roasted, peeled and seeded and diced fairly fine
- 1 medium onion, diced
- ¼ cup olive oil
- 2 Tablespoons flour
- 3 cups chicken broth
- 1 8-ounce can tomato sauce
- 2 teaspoons crushed garlic
- ½ teaspoon cumin
- ½ teaspoon black pepper
- Salt to taste
- Boil tomatoes until soft and skin peels away; remove, let cool and chop.
- Saute the beef until no longer pink. If using steak, chop into fairly fine dice before you cook (it helps to freeze the meat for about 20 minutes or so in order to make the dicing easier)
- Saute onions and jalapenos in a little oil in a skillet; set aside.
- In saucepan, add oil, heat, and flour to create a roux.
- Slowly add in warmed chicken broth until it begins to thicken.
- Add tomato sauce, garlic, cumin, black pepper, tomatoes, peppers, and onion.
- Simmer for 30-40 minutes.
- Add a layer of sauce in a lightly coated 10×14 baking dish.
- To prepare enchiladas:
- Oil the baking dish and place a cup or so of the sauce on the bottom to help with sticking
- Spray with a bit of cooking oil or brush some on each tortilla, and heat lightly in skillet (spraying helps prevent sogginess).
- Stack on a plate and keep covered until ready to fill.
- Layer in beef strips (or shredded beef or ground beef), along with the chunky sauce pieces (use a slotted spoon), and a sprinkling of shredded cheeses.
- Roll up each tortilla and add to the baking dish, packing in tightly.
- Pour remaining sauce over tops and around sides.
- Sprinkle remaining cheese on top.
- Bake about 30-40 minutes in a 350-degree oven or until top is bubbly and browning.
- Serve immediately with sides and freeze remainder if desired.
NOTES: Vary the chiles as you desire. You can also add your favorite hot sauce if you want it hot, as much as 1/4 c actually. You can vary the cheese and include other Mexican cheeses such as Queso Fresco. Also substitute chicken, or beans instead of the beef.
SOURCE: Hispanic Kitchen
This is comfort food.
Nothing exciting to see here.
Just plain old good gruel as my husband would say.
You make it in the morning. Let it sit. Toss it in the oven until it’s hot.
No doubt if you half this recipe or have a really big crock pot, you could do it that way.
But it’s fast and easy.
And I said it was good.
So when the kids are cranky, this is what you fix them.
- 2 tablespoon vegetable oil
- 1 large onion, finely chopped (about 1 1/2 cups)
- 1 red bell pepper, diced (about 3/4 cup)
- 2-3 hot chiles of any kind you like chopped finely
- 3 medium cloves garlic, microplaned (about 3 teaspoons)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 1/2 pounds fresh ground chuck
- 1 (28-ounce) can whole peeled tomatoes packed in juice or diced, roughly chopped,
- 2 (15-ounce) cans kidney beans, or any kind you like, rinsed and drained
- 1/4 cup hot sauce (like Frank’s)
- Kosher salt and freshly ground black pepper
- 1 /2 pound elbow macaroni
- 4 tablespoons butter
- 1 (12-ounce) can evaporated milk
- 1 pound grated Cheddar or Jack cheese
- 4 ounces finely grated Parmigiano-Reggiano (about 2 cups)
- 2 tablespoons chopped cilantro leaves or scallion greens for garnish
- Saute your onions and peppers in a large skillet until softened and the onion translucent.
- Add your spices and stir until fragrant.
- Add the beef and break up stirring occasionally until the meat is mostly browned.
- Add the tomatoes, beans and hot sauce. Stir well and cover and let lightly simmer for about 20 minutes.
- Place the macaroni in water and place over high heat until it starts to boil. Turn off and let it sit until it is al dente.
- Drain the pasta and add the milk and cheeses. Mix until the cheeses have melted and all is creamy.
- Add the meat mixture to the macaroni and cheese and stir until mixed.
- Place all in a casserole and heat at 350° until heated and bubbly.
- Strew the top with additional cheese, scallions and cilantro if desired.
NOTES: This is just a framework. Your own chile recipe can stand as your framework if you wish. This is not very hot and so you can spice it up considerably. Add things like corn for instance or use cubed meat instead of the hamburger. This method for cooking the macaroni is unusual but works fine. I have read analysis that suggests that putting pasta in cold water changes nothing in the taste or time so it’s just easier this way, and shutting off the heat after it comes to a boil just means you don’t have to worry about boil overs when you are busy with other parts of the meal.
SOURCE: Adapted from Serious Eats
Well, are you tired of holiday cooking? If you are, and you just want to curl up with some totally great comfort food, or as my husband calls it “gruel”?, well continue reading, because this is the recipe for you.
A lovely Mexicany dish that you can add and subtract from as the mood strikes you. It does violate my rule sort of since it calls for a can of tomato soup, but you could just as easily use a can of tomato sauce if you would like to be more “real”.
I did add some variations to the recipe, and of course you should too.
- 1 lb of ground beef
- 1 c of sweet red pepper diced
- 1 c corn
- 1 c diced onion
- 2 Hatch or Anaheim chiles, roasted, peeled and diced
- Mexican spice mix (chili powder, garlic granulated, cumin, salt, pepper, Mexican oregano) about 1 tbsp of the chili powder and 1 or 1/2 tsp each of the others.
- 2 cups grated cheese, divided
- 3 oz of cream cheese
- 1 can tomato soup or can of tomato sauce
- 1/2 c of chopped cilantro
- about 2/3 of a 30 oz. bag of hash browns
- Brown the meat, along with the sweet pepper, chili peppers and onion, until meat is no longer pink and the veggies are softened.
- Add the seasonings and stir.
- Add the cream cheese and the soup. Stir until the cream cheese has melted and the whole thing is quite creamy.
- Add the cilantro and stir in.
- Add the corn and half the shredded cheese.
- Pour the mixture into a baking dish about 9 x 13.
- Spread the hash browns over the top.
- Cover with the rest of the cheese
- Bake in a 375° oven for about 30 minutes or until browned and bubbly.
- Serve with taco chips or warmed tortillas along with avocado, sour cream, and salsa if you wish.
NOTES: cheeses can include cheddar, Monterey Jack, or a Mexican variety.
SOURCE: The Midnight Baker as adapted.
This is comfort food, simply put. Just add some nice bread and a salad and you gotta meal that will satisfy.
Easy to put together as well.
And this works nicely with leftover turkey as well, so around the holidays, what’s not to like here?
Vary your cheese as you please, and any kind of pasta will do.
So get busy!
- 4 tablespoons (2 ounces) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups homemade or store-bought low sodium chicken stock
- 1 cup milk
- 8 ounces sharp cheddar, shredded
- 4 ounces Gruyère, shredded
- 1/4 teaspoon chili flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 pound cauliflower florets
- 1 pound skinless, boneless, chicken thighs, cut into 1 1/2-inch cubes
- 1/2 teaspoon ground chipotle pepper
- 7 sheets no-boil lasagna noodles, broken into 2-inch shards, (I used rotelli, about a cup uncooked)
- 3/4 cup panko (or plain bread crumbs)
- 2 ounces Parmesan, grated
Adjust oven rack to upper middle position and preheat oven to 375°F. Melt 2 tablespoons butter in medium saucepan over medium heat. Stir in flour and cook until lightly toasted, about 30 seconds. Slowly whisk in broth and milk, removing all lumps. Bring to simmer, remove from heat, and slowly whisk in cheddar and Gruyère until melted and smooth. Stir in chili flakes, 2 teaspoons salt, and 1/4 teaspoon pepper; set aside and keep warm.
Heat 1 tablespoon oil in large skillet over medium heat. Add cauliflower and cook briefly, stirring occasionally—cauliflower should remain crisp, 3 to 5 minutes. Transfer to baking dish.
Heat remaining tablespoon oil in same skillet over medium heat. Add chicken and ground chipotle and cook until almost cooked through, 2 to 3 minutes. Transfer to baking dish.
- Cook the pasta until al dente. Place in the baking dish with the chicken and cauliflower. Pour the cheese sauce over. Cover tightly with foil and bake for 20 minutes.
Melt remaining 2 tablespoons butter and toss with panko, grated Parmesan, and 1/8 teaspoon salt. Remove baking dish from oven and remove foil. Sprinkle with bread crumb topping and continue to bake until browned and bubbly, about 10 minutes more. Let rest 5 to 10 minutes before serving.
NOTES: Vary the cheeses as you desire, as well as the pasta. You can break up no-cook lasagna noodles (original to the recipe) which would speed up the prep time. As I said above, leftover turkey from holidays would be great with this, as well as cubed ham.
SOURCE: Serious Eats with slight modifications.
This is a delightful little recipe that combines all my favorite things into one casserole dish. It’s not a lot of work and is perfect for putting together at the last minute.
You can make this as spicy as you wish, or tone it down for children as needed.
Hope you give it a try.
- 1/2 lb each ground beef and ground pork
- 1 medium onion, diced
- 1 red or yellow sweet pepper diced
- 3-4 Anaheim, poblano, jalapeño, chiles, sear the skins, remove and then chop. You can put them together in whatever manner you wish. A Serrano could be added but this bumps up the heat a bit.
- About three tablespoons of a “taco seasoning” or Mexican blend of spices.
- 3 cups of a blend of shredded cheeses (pepper jack, cheddar, queso fresco or any other you wish)
- 1 1/2 c salsa ( homemade pico de gallo can be whirred up in the blender)
- 1/4 c fresh cilantro chopped
- 6 or so corn or flour tortillas
- Brown the meats along with the onion, and peppers.
- Once browned, add the spices and mix thoroughly.
- Oil a casserole dish (3 qt is fine, round if you have it).
- Place a tortilla on the bottom, spoon some of the meat mixture on, then some salsa then some cheese. Sprinkle with a bit of cilantro. Continue in this fashion until you have about 6 layers, ending with cheese on the top.
- Bake in a 350° oven for 30 minutes or so, until cheese has melted and all is bubbly.
NOTES: This is very versatile since you can make it as hot or not as you wish, and also play to your own favorites in cheese. This rewarms quite nicely for leftovers.
SOURCE: Sherry Peyton
Now, there is no claim that this is “authentic” because I’m fairly certain there is no authentic Mexican lasagna. I mean the Spaniards didn’t bring lasagna to Mexico.
This is just food speak for something that tastes Mexicany, layered like a lasagna might be using tortillas instead of noodles.
And when all is said and done, it’s just plain good, and will feed a football team.
So think of it for Superbowl Sunday or any game day with a crowd because it makes a nice centerpiece casserole.
So just make it.
- For the Sauce:
- 1 tablespoon olive oil
- 1 pound ground beef or pork
- 1 small white or yellow onion, minced
- 2 cloves garlic, minced
- 14.5-ounce can fire-roasted tomatoes
- 2 cups of homemade or store-bought red salsa, preferably fire-roasted
- 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon Worcestershire sauce
- Kosher salt
- Cracked black pepper
- For the Beans:
- 1/2-pound Mexican chorizo, casing removed
- 2 Serrano or jalapeno peppers, minced
- 2 14.5-ounce can pinto beans, drained and rinsed
- For Remaining Fillings and Garnishes:
- 1 package 8” flour tortillas
- 14.5-ounce can corn, drained
- 8 ounces (1 cup) shredded cheddar cheese
- 4 ounces (1/2 cup) shredded pepper jack cheese
- 1 jalapeno, thinly sliced
- 1/4 cup red onion, minced
- Sour cream
- 2 limes, cut into wedges
Adjust oven rack to lower-middle position and preheat oven to 375°F.
Heat oil over medium-high heat in a large sauté pan. When oil is shimmering, cook meat, breaking into bits until no longer pink and lightly browned, about 7 minutes total. Reduce heat to medium and add onion and garlic. Sauté for 3 minutes. Stir in tomatoes, salsa, cumin, onion and cocoa powders and Worcestershire sauce and brig to a boil, scraping any browned bits from the bottom of the pot. Season with salt and pepper.
Meanwhile, brown chorizo over medium-high heat in a medium-sized sauté pan, breaking into bits until cooked through, 5 to 7 minutes. Drain grease from pan and discard. Add Serrano peppers and sauté for 3 more minutes, until beginning to soften. Add pinto beans. Stir to combine and gently mash bean mixture, leaving some texture. Season with salt and pepper.
Spray cooking spray on the bottom and sides of a 13” x 9” baking dish. Spread a few spoonfuls of the tomato sauce on the bottom of the pan, to coat. Top with a layer of flour tortillas, overlapping and cutting as needed to form a fully covered bottom layer. Spread 1/2 of bean mixture on top, followed by several spoonfuls of the tomato sauce. Top evenly with half of corn, followed by 1/3 of each of the cheeses. Repeat layer, starting with tortillas. After layer this is complete, top with another layer of tortillas. Spread this final tortilla layer with additional tomato sauce and the remaining 1/3 cheese. Scatter sliced jalapenos and red onion on top.
Place in oven and bake until browned and bubbly, 30-35 minutes. Remove from oven and let cool for 10 minutes before cutting and serving with sour cream and limes.
NOTES: the recipe called for chicken or turkey, and used one can of refried beans instead of 2 cans of pintos. You can alter the cheese obviously, and regulate the heat as you wish.
SOURCE: Serious Eats
COOKING TIME: 35 minutes