Can you believe it’s nearly 2012?? It feels like it was just 2009. This year has had its share of ups and downs but as I look back I can’t help but mostly remember the ups. All the places I got to visit this year, all the recipes I got to make, all the amazing friends I’ve made online, all the essays I’ve written for school, all the onions, carrots, and celery I’ve chopped at culinary school. It’s already starting to blur together. As I look back I can’t help but think of the loss that’s hit so many friends, especially online ones. I’m thankful for what I have. I’m excited, thrilled really, for what’s to come.
One of these days coming up I’ll do a roundup of the most popular recipes of 2011 here at Handle the Heat. But I’d like to know, what was the best thing you ate, cooked, or baked this past year?
Taste: Meaty, slightly sweet, slightly spicy, oh so cheesy.
Texture: The tortillas are toothsome but you can’t beat the chunks of meat, bursts of corn, and smooth tomato sauce. Not to mention oozing melted cheese.
Ease: Definitely easy enough for a weeknight meal. Takes about 30 minutes from start to finish.
Appearance: Who doesn’t love pie-shaped foods?
Pros: Tasty, easy, perfect for when you’re craving Mexican flavors. You probably already have the majority of the ingredients on hand.
Cons: Not super healthy.
Would I make this again? Yes.
Yield: 4 servings
3 tablespoons vegetable oil
8 corn tortillas, halved
1 small onion, chopped
2 cloves garlic, minced
Pinch cayenne pepper
1 pound ground beef
1 (15-ounce) can crushed tomatoes
2 (4.25-ounce) cans chopped green chiles
1 cup frozen corn
1/2 cup chopped fresh cilantro
1 cup shredded mozzarella
Preheat oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, add the tortillas and cook, flipping a few times, until golden, about 3 minutes per batch. Remove with tongs and transfer to a paper towel-lined plate to drain.
Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the beef and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles, and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt if necessary. Remove from heat and stir in the cilantro.
Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat, and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes. If desired, remove foil and broil for a few minutes to brown the cheese.