Hubby and I love Mexican food, so I decided to try this recipe from PureWow: www.purewow.com/recipes/
. I knew immediately that it would be too rich, so I used 2% milk and 2% cheese instead of the whole milk versions.
Here's the link to my modifications: recipes.sparkpeo
We think this needs a little more tweaking to make it a viable recipe for us. Now we have portions frozen; I'll probably eat one a week for lunch until it's gone, and then we'll try again with the modifications listed below:
Here's the blow-by-blow of our impressions
Things that we would change:
1. After discovering Chef Meg's Taco Seasoning (salt free!), we don't buy the commercial stuff anymore. I discovered that most store-bought packages of taco seasoning are 1 or 1.25 ounces. I had only 20 grams of home-made, but it looked like a lot, so I used all of it. I didn't realize that the batch I had was made with the full amount of red pepper flakes, so the resulting pie was quite hot. I made the next batch of taco seasoning with only 1 sixth of the red pepper flakes called for:). Next time, I think I'll try 14 grams of seasoning. Without the salt in there, you just don't need as much as in the commercial packages.
2. There's no reason to cook the onion in a tablespoon of olive oil. Next time I'll use cooking spray and eliminate that fat from the recipe.
3. We didn't see 14 ounce cans of enchilada sauce, so I bought 2 cans and weighed out 14 ounces. Even after cooking the chili mixture an extra 5 minutes, it was still quite loose. In the future, I'd use a single 10 ounce can. The problem with that is the prepared enchilada sauce is very salty. The next time we make this, we'll use a 10 oz. can of Ro-tel diced tomatoes, and cook until most of the liquid is gone, so the base of the pie is less liquidy. This should also reduce the sodium content of the recipe.
4. The corn bread part is 2/3 white flour and 1/3 corn meal. Next time, I'll use equal parts of each for more corn flavor. After trying that, I might even try using white whole wheat flour instead of all-purpose.
5. The corn bread doesn't need 2 tablespoons of olive oil. I'll reduce this to 1 tablespoon the next time around.
6. I don't think the corn bread needs 2% milk either. I usually have skim on hand, so will probably just use skim the next time.
Now for the good:
7. Adding the green chiles to the corn bread mixture is brilliant - delicious!
8. I thought using a whole 8 ounces of cheese would be too much, but it was actually the perfect amount in the large cast iron skillet. Because we used 90% lean ground beef, it didn't taste greasy at all. You could probably even use 93% lean beef in this recipe because the flavors are so intense.