Spicy Tortilla Stack

 

 

 

 

 

 

 

 

 

 

 

I’ve been absent from my Blog over the last few months.  There are several reasons, one is that I have been enjoying my new kitchen.  So much so that I have packed on a few extra kilo’s that will have to go for summer!  More about my kitchen renovation later.  The other reason, I just haven’t felt like writing.  So much has happened this year, I’ve needed to take time to process it all I think.

This recipe is from Countdown’s Feed Four for $15 and it is soooooooo delicious.  Very easy to make and for such a small time investment you will have a great meal to feed your family or entertain with a Mexican twist.

Ingredients

2 tbsp oil

1 onion, chopped

400g beef mince

1 packet taco seasoning

250ml water (used as two lots of 125ml)

420g can kidney beans, drained and rinsed

1 tsp beef stock powder

1/3 cup tomato paste

6 tortillas (I never have quite enough filling to get the 6th one on)

1/2 cup grated cheese (I use a cup)

Method

Heat oil in a frypan and gently saute the onions until translucent and fragrant.  Remove half the onions and place in small pot.

Add mince to frypan and brown all over. Drain off any excess oil.  Sprinkle in taco seasoning and mix well. Cook for 2 minutes then pour in 125ml water.  Stir, reduce the heat and simmer for 2-3 minutes.  Remove from the heat and set aside.

Sprinkle beef stock over the remaining onion in pot and over a medium heat stir until combined.  Pour in kidney beans, 125ml water and tomato paste.  Bring to a boil, then reduce to a simmer.  Cover and cook 5 minutes. Season with a little salt and black pepper to taste, remove from the heat, then mash with a potato masher.

To assemble stack, place a tortilla on the base of a greased round cake tin and spread on large spoon of the spicy mince.  Ensure you spread mixture right to the edges.  Top with another tortilla and spread this one with a spoonful of the kidney bean mixture, spreading right to the edge.  Repeat alternating between mince and bean mixture.

Sprinkle over cheese, cover with foil and bake in oven (pre-heated to 180 degrees C) for 10 minutes.  Remove the foil and bake uncovered for a further 5 minutes to allow the top to become golden and crispy.

Allow to rest for 5 minutes before slicing into wedges.

Serve with salad.

 

 

Chelsea’s Lasagne

This is Chelsea Winter’s recipe, from the Winter beef & lamb mEAT Magazine. There are some delicious recipes that I want to try including Beef & Potato-Top Bake, Hearty Lamb & Rosemary Pie and The Best Spaghetti & Meatballs.  But first .. Chelsea’s Lasagne!

I didn’t use anchovies (wasn’t sure if I would like them) and I chose to use red wine, not white.

I used a really large oven baking dish to make it in, and it made a HUGE lasagne!

Serves 8-10 

Preparation time: 45 mins

Cooking time: 45 mins + resting

1kg beef mince

2 onions, finely chopped

5 cloves garlic, crushed

1 large carrot, grated

2 sticks celery, finely chopped

1/2 cup tomato paste

2 cups Campbells real stock – beef

1 cup red or white wine (or use stock)

2 x 400g cans chopped tomatoes

2 tablespoons dried oregano

1 tablespoon brown sugar

2 anchovies, very finely chopped (optional)

2 tablespoons balsamic vinegar

2 cups  spinach, chopped

400g packet of lasagne sheets

Cheese sauce

100g butter

1/2 cup flour

3 1/2 cups milk, warmed

1 cup cheddar cheese, grated plus extra for topping

1 tablespoon Dijon mustard

Preheat the oven to 180 degrees C conventional bake

Mince: In your largest frying pan, heat a little oil over a high heat. When the pan is hot, add half the mince, breaking up the big lumps quickly with a wooden spoon. Leave the mince to sizzle until the underside is browned, then stir and brown the other side. Set aside and repeat with the remaining mince.

Discard any excess fat from the pan, replace over a medium heat and add a dash of oil. Add the onions, garlic, carrot and celery, and cook, stirring for about 10 minutes until soft. Add the mince back into the pan with the tomato paste, stock, wine, tomatoes, oregano, sugar, anchovies (if using) and balsamic vinegar. Simmer gently for 25-30 minutes or until reduced to a thick sauce. Add the spinach with 5 minutes to go. Season to taste.

Cheese sauce: Melt butter in a large saucepan over a medium-low heat. Add flour and cook, stirring, for 3-5 minutes (don’t let it brown). Remove from heat and slowly add all the warmed milk in a thin stream, whisking all the time, until smooth. Return to heat and cook, stirring, until thickened. Add the cheese and mustard, stirring until smooth. Season to taste and remove from heat.

To assemble: Grease your largest baking dish (or two small). Add a layer of lasagne sheets to the bottom and spread over a third of the meat sauce followed by a third of the cheese sauce. Repeat until ingredients are used up, finishing with a layer of cheese sauce. Sprinkle with extra cheese.

Cover with tinfoil with a couple of steam holes, and bake for 35 minutes. Remove the foil and cook a further 10 mins or until the top is golden brown and bubbling (you can grill it at the end to help it along). Transfer to a wooden board and rest for at least 10 minutes before you cut and serve it.

Look how much is left!

 

Nachos

I have made this version of Nachos for as long as I can remember. It must be 20 years old!

Serves 4 (not always around our house though LOL)

Ingredients:

500g mince

1 onion

2 cloves garlic

can of Kidney beans (I use hot mexican beans)

fresh or canned tomatoes (Watties Mexican spiced are nice)

1/2 -1 tsp cumin or coriander

1/2 tsp chilli powder

sour cream

corn chips

grated cheese

green pepper (optional – I don’t usually put this in)

courgettes (optional – I don’t usually put this in)

Instructions:

Fry mince and onion until browned.

Add garlic, cumin and chilli powder.

Mix in kidney beans and tomatoes.

Add green pepper and courgettes (if using).

Stir over a moderate heat for about 10 minutes.

Mash with fork (or potato masher) until thick enough to pile up.

Keep warm over a low heat.

Spread plates (or platter) with corn chips.

Pile grated cheese on top.

Microwave for 45 seconds (longer for platter) until cheese melts.

Pile nachos mix on top.

Serve with sour cream.

 

 

 

 

Sticky hot chocolate pudding

My 19 year old recipe!

This pudding is very easy to make, doesn’t cost much and tastes absolutely devine!

We call it the $2 pudding.  This is because the first time I made it for my son’s friend, he asked me where I bought it from.  When I told him I actually made it, he asked how much it cost. I quickly worked it out and replied $1 (it’s since gone up with inflation!).

I still have the original recipe, from a 1995 Woman’s Day magazine! The topping on it forms a delicious thick chocolate sauce (a lot like a self saucing pudding).

Serves 6

3/4 cup milk

2 tablespoons oil

1 cup flour

2 teaspoons baking powder (I don’t worry about this as I use self raising flour)

1/2 cup sugar

3 tablespoons cocoa

TOPPING

3/4 cup brown sugar

1/4cup cocoa

400ml hot water

milk or cream to serve

icing sugar to sprinkle

1. Preheat oven to 180 degrees.  Grease a 20cm baking dish.  Place milk, golden syrup and oil in a small saucepan.  Stir over a low heat until golden syrup is just melted and ingredients are combined.

2. In a mixing bowl, combine flour, baking powder, sugar and cocoa.  Stir in milk mixture, mixing until just combined.  Spoon into prepred baking dish, spread evenly.

3. To make the topping, combine brown sugar and cocoa in a small mixing bowl.  Sprinkle evenly over pudding .  Carefully pour hot water over pudding.

4. Bake for 45 minutes (may take less depending on your oven). Sprinkle with icing sugar, and serve hot or warm with milk or cream.