Over a Cup of Coffee: Making Mexican casseroles
Partially because of my work schedule and also because of the heat, my recent cooking efforts have been in what I can best describe as a slump. A few days ago I attempted to bake peanut butter cookies from scratch. I had creamed the first ingredients, or at least I thought I had when I took a break to change the water running in the backyard.
Mistake! While I was outdoors I noticed that the corral animals had gotten the panels down at the corral and were mixed up. I hurried back inside to finish mixing up the cookies before getting my husband Lyle to help repair the damage at the corral.
When I mixed the dry ingredients in with the creamed part of the cookie batter, I noticed it was a little dry. I went over the ingredients in my head and couldn’t think of anything that I’d left out. I decided that maybe the egg was too small so I added another and put the batter in the refrigerator to chill while I went to the corral.
Later on, when I was ready to start baking the cookies, I realized that I had left out the butter/shortening mix. I added it anyway, but now the dough was too soft. The first sheet of cookies ran into one another. So I had to add more flour.
Ever have days like mine? So this morning, over a cup of coffee, I hunted through my files for recipes that I have made lots of times before and forgotten about, thinking maybe these “cooked up many times” recipes will break my slump.
Here are two Mexican recipes.
Mexicali CasseroleMexicali Casserole
2 (14.5-ounce) cans of tamales
1 (20-ounce) can yellow hominy, drained
1 (4.5-ounce) can Vienna sausage
1 (10.5-ounce) can cream of chicken soup
¼ cup shredded sharp cheddar cheese
Remove the wrappers from one can of tamales and cut the tamales in thirds. Cut the sausages into thirds. Combine the tamales, sausage, hominy and soup in the casserole dish. Bake in a 350-degree oven for 35 to 40 minutes. Remove the wrappers from the tamales in the remaining can. Cut them diagonally in half. Place them over the top of the casserole. Sprinkle with cheese. Return to the oven to bake until the tamales are warm and the cheese has melted. Makes six servings.
Cream TacoCream Taco
1 pound of hamburger, browned and drained
½ large onion, chopped
1 can cheddar cheese soup
1 can stewed tomatoes
½ can chopped green chilies
2 or 3 tablespoons margarine
1 dozen corn tortillas
Cook the onion and chilies in the margarine. Season with salt, pepper and garlic. Chop up the tomatoes and add them. Add the soup. When it has blended, add the pre-cooked meat. Heat to warm the meat. Season with salt and pepper to taste. Line the bottom of a casserole dish with tortillas that are soft from dipping them through hot grease. (I don’t do this, although it would make the tortillas more manageable.) Pour some of the hamburger mixture over the tortillas, add another layer of tortillas, then the hamburger mixture. (I can get only two layers of hamburger and tortillas.) Sprinkle shredded cheese on top, if desired. Bake uncovered in a 325-degree oven for 35 to 45 minutes. Serve with chopped tomatoes and onions and shredded lettuce.
Do you have a recipe that you would like to share? Call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.
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Next week, Colorado Northwestern Community College and Moffat County are hosting a free day-long seminar for local ranchers and agriculture producers.