Green Chili Tortilla Stack

If you've read here much, you know that everything for me goes back to my parents.  I'm not sure that everyone was so deeply affected by their childhood, but I was.  I still dream consistently of my father.  I talk to him in my head when things go wrong.  Some times it seems that he is talking back to me.  Giving me bits of encouragement.  "Kid, hold your head up and don't let it bother you."  "Kid, you are fine." "Kid, dig in and fight."

One night I needed to produce a meal and didn't have a plan.  Actually some extra eaters used the meal I had for that night for lunch earlier in the day.  I needed to come up with something.  To my freezer and pantry.  My mother made a stack of tortillas with seasoned meat and cheese.  Hers had onions, which we do not eat.  She added diced tomatoes and lettuce or top and didn't use the olives.  This recipe is completely original to me but is reminiscent of those nights when her version came steaming hot out of the oven. 

Green Chili Tortilla Stack

1 lb ground beef
1 pkg taco seasoning, or home made taco seasoning
1 can mild green chili enchilada sauce, (we like La Victoria Mild green chili enchilada sauce)
4 flour tortillas

1 cup pre-shredded Mexican blend cheese

2.25 oz can sliced black olives

First, know your microwave.  Most modern microwaves will do a good job of defrosting frozen ground beef.  Experiment until you find the setting that works best and the number of minutes.  That way, you'll be prepared for those nights when it is necessary 

Next, I rarely buy those taco seasoning packets.  Here is what I do.  It works for burrito meat, as well

Homemade taco seasoning.

2 t. dry minced onion

1. t. salt.

1 t. chili powder

1/2 dried minced garlic

1/2 t. dried ground cumin

1/4 t. dried oregano

Brown hamburger with taco seasoning.  In a pyrex pie plate or casserole dish large enough to accommodate one tortilla lieing flat, place 1/4 cup of the meat mixture and 1 T. of the enchilada sauce and spread it out.  Place a tortilla over.  Layer another 1/2 cup meat, 2 T. enchilada sauce, 1/4 cheese.  Start layering again with another tortilla.  Continue with these layers until you run out of engredients.  Top with sliced olives.  Cook in overn preheated to 350 for 20 minutes or until heated throughout.  Slice into wedges like a pie.  Serve with a vegetable.

The leftovers can be packaged for lunch.  I've done the same thing with black beans for a vegetarian option. 

Remember to pile it high.

Beef and Vegetable Stirfry

As I have mentioned, my husband and I own and operate a small contruction company.  We do commercial HVAC.  (that's heating ventilating and air conditioning, if you don't know)  So when you are in an office and you look up at the grilles in the ceiling with conditioned air coming out of it, or you go shopping at the mall on a hot day and it's nice and cool in the stores, that's the work we do.. 


I work as the estimator.  I look at plans which were prepared by a mechanical engineer and add up all the costs associated with the work, including materials, equipment, rentals, subcontracted work and our own labor and come up with a bid for the work.  If I'm the low bidder, we get the job.  At that point, my husband and step-son take over and manage with work with the help of our crew of installers.


That's what I do.  My work can be rewarding and scary and satisfying and stressful.  When I come home at night, I'm tired and ready to be happy and feel good with my family. 

So, although I love to cook, I often don't want to.  Like every cook, I have ways to make my life easier.  Here is a recipe my husband likes a lot and goes together easily.

Beef Stir Fry Supper

4 cube steaks or approximately 1 1/4 lbs of cube steak cut into bite size pieces
2 t. olive oil
1/2 red bell pepper, cut into 1 inch strips

1 lb mushroom, cleaned and quartered
3/4 c. frozen peas
.
Sauce: 1/4 t. minced fresh ginger, 3 T. soy sauce, 1/4 c. white wine, 1 C. water or beef broth, 1 1/2 t. hoisen sauce. 1 1/2 t. cornstarch

Heat oil in a skillet and add the cube steak.   Cook meat moving it around in a skillet until it is no longer pink.  Remove meat to a pie plate.  If there is more than 1 T. of liquid in the pan, drain off all but 1 T.   Add vegetables and cook they soften slightly but are still firm  Add sauce and bring to a boil.  The sauce will thicken because of the cornstarch once it comes to a full boil.  Serve immediately over cooked rice.

I bought this meat for $2.29 per pound.   This easily makes 5 or 6 servings so you have a frugal meal here.  Buy a piece of ginger and keep it frozen.  Take whatever you need each time and put it back in the freezer so you get every bit.  A little ginger goes a long way. 

On Cooking Rice

Some people have trouble cooking rice, but it is really very simple.  2 cups water.  Bring it to a full boil.  1/2 t. salt into the water.  Measure out 1 cup of rice.  Add it to the pot.  Stir just enough to get all the rice wet.  Bring it back to a full rolling boil and immediately put on the lid and turn the heat to low.  Do those two things together.  Don't open the lid to check.  Don't touch it.  Come back in 20 minutes and you've got rice.

Remember to relax.