I’m hoping that this week shows some progress… so frustrated… as most know, my position was eliminated (again) at Campagna, so far no pay from unemployment because they have been unsuccessful in reaching Campagna… UGH… but hopefully that situation is resolved by Tuesday. Just as an informational bit here… if the case worker for unemployment is unable to contact the former employer, they will “push” it through after a certain period of time… hence my Tuesday hope. I also have an interview Tuesday… so maybe good news will follow. The school has interviews through this week, so I’m also hoping that a decision is fairly quick and that I get the position. I’ve had a few moments of frenzied creative genius (haha) but they were fleeting. Got my craft room at least somewhat cleaned and convinced hubby to take down the massive medicine cabinet in our upstairs bath and replace with an antique mirror. Now I have to plan to paint. I’m seriously considering moving my “office” to the downstairs and moving my craft room essentials upstairs to the “office”. I’m pretty sure that the likelihood of another online position in the immediate future is probably not coming soon but figure if I plan for that, who knows right? Anyway, you didn’t come here to read my woes! Let’s get to the recipe.
8 flour tortillas
1/2 pound chorizo (Mexican style)
1/2 pound ground beef (95%)
2 tbs cream cheese
1 tsp each: cumin, onion powder, garlic powder, tajin
1 large can crushed tomatoes
1 oz tequila (optional)
8 oz shredded cheese (cheddar, pepper jack, mozzarella)
9×13 oven safe pan
Directions: Pre-heat oven 350 degrees
In skillet, cook meats, once they are done add cream cheese, this helps bind together for later.
In sauce pan, add tomatoes and spices (and tequila). Simmer and taste to make sure it has good flavor. If you choose you can use a packaged enchilada seasoning, still adding to the tomatoes and not adding the water will give you a robust and lovely sauce! Once it meets your tastes take off heat and start assembling.
Prep pan (I used avocado spray). Taking one tortilla, spoon in about 2 tbs of the meat, add a little cheese and about 2 tbs of the sauce, roll and place into pan. Repeat for all tortillas. Once completed, pour remaining sauce over rolled tortillas, separate tortillas to make sure sauce covers all of the tortilla. Add remaining cheese. Bake for 15 minutes! Presto! Yum.
Now, my husband LOVES, my refried black beans… so I’ll give you the quick version… 1 can black beans (drain and rinse), 1/2 c chicken broth, 1 tsp each onion and garlic powder, 1 tbs cilantro, 1 tsp tajin, cook down until most of broth has disappeared. Mash well. 🙂
For those, like me, that want extra cheese, make a quick queso: Velveeta (a nice slab), 1 can rotel with lime and chilis, 2 tbs cream cheese, mix and melt together.