This is another recipe from mom’s recipe box. I’m truly amazed how awareness of food from different countries and cultures has changed over the years. I almost feel like I need to put quotation marks around any ethnic food we used to make. This is absolutely nothing like an enchilada.
Greg and I were in Santa Fe a couple of years ago. I was searching for the perfect Carne Adovada, be still my beating heart, and we hit half a dozen restaurants over the course of our stay. We read quite a few menus and we never saw Enchilada Pie on any of them, but I did find some good Carne Adovada. I’m still working on the perfect recipe for me. I’ll share as soon as I find it.
If you look at the church cookbooks written in Minnesota, you will see lots of ethnic recipes remade into the definitive mid-west casserole. I’m not going to apologize for my lack of cultural awareness. This is a good casserole. Who cares if it’s lost in the 80’s.
2 pounds hamburger
1 can chili with beans
1 onion, chopped
1 teaspoon salt added with meat
1 teaspoon chili powder
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 17 ounce can tomato sauce
6 tortillas, I use flour
1 cup grated Mexi cheese
Brown the meat and onion. Add all the remaining ingredients except the tortillas and cheese. Pour a layer of meat mixture in a 9 x 13 inch pan. Add 3 tortillas and then 1/2 of the cheese. Repeat. Cover pan and bake at 350 degrees for 40 minutes until hot and bubbly.
* From the Recipe Box
Needless to say, there is no way you would make this with 1 cup of cheese. I use about 1 cup per layer.
Back in the ‘80’s, this was considered Mexican food. We loved it. Now I want to apologize to all the fabulous Mexican food I’ve eaten since then. Yes, I’m talking to you Carne Adovada.
I use fewer tortillas, just enough to cover a 9 x 13 inch pan, or else they overlap and get doughy. I’ve gotten very fond of the 4 inch street tortillas.
and remember: What is the point of being alive if you don’t at least try to do something remarkable?