Week 28 - Because Kevin Demanded It

This week was a cool opportunity to cook for my family because Kevin and the fam were coming out from Boston and he strongly suggested that I should make dinner for everyone. It was actually a great opportunity to use my awesome Red Rock Ranch Cookbook because it's got great, easy meals for groups of people.

In choosing the recipe I was working under 2 important facts: 1) Kevin loves Mexican food and doesn't get good Mexican in Boston; and 2) my grandma's house has a reasonable supply of spices, etc, but is not somewhere that I want to leave left over ingredients like milk or fresh veggies cause nobodies there to eat them! So I went with a Mexican-ish recipe that would be easy to shop for and leave few leftover ingredients.

Everyone seemed really happy with this casserole - even Grandma AND Timmy - so I was very happy about that. And, depending on your group, it would be an easy one to throw in a few more spices, especially some cayenne or something else to give it more kick. I suppose you could also use hot instead of mild enchilada sauce, too... But overall it was simple and satisfying and a will be a great addition to my potluck arsenal.

ENCHILADA SQUARE

Source: The Red Rock Ranch Cookbook

1 lb. ground beef - 1/4 c. onions, chopped - 4 eggs - 1 8-oz. tomato sauce - 1 5 1/2-oz. evaporated milk - 1 C. enchilada sauce - 1/3 C. sliced ripe olives - 2 C. corn chips - 1 C. shredded cheese

Cook ground beef and onions together. Spread into a 10x6x2 dish. Beat eggs, tomato sauce, milk and enchilada sauce together. Pour mixture over the meat. Sprinkle with olives and cheese and chips. Bake at 350 for 25-30 minutes. Sprinkle with more cheese and serve.