Last week, my friend Kali (an oboe performance major) shot me a text saying that she, her friends, and her family made the Pasta Primavera recipe I posted and LOVED it. Not gonna lie… that seriously made my day/week/life. I’m really picky about what makes it to this blog because I live in fear that someone will go out and spend money and time on a recipe that will flop on them; I shudder just thinking about the amount of guilt I would have! Yikes. (But for real if a recipe flops, please let me know so I can figure out how to fix it!)
ANYWAY. Kali then said that her mom thought I should post a recipe that involves ground beef, which got me thinking… it’s been literally ages since I cooked with ground beef. I think it’s because up until the start of this year, cooking chicken terrified me (You’ve got to admit, raw chicken = disgusting) and now I’m over compensating for all that time lost. So Kali, this recipe goes out to you and your family.
Without further ado, here is a meal that my roommate, Chelsea, introduced me to a while back. It’s unique (ish), customizable, and easy, which are two of my favorite words when it comes to food. It’s also good enough that I didn’t share any of it with her… despite using all of her Mexican cheese! (Sorry…)
Let me know if you guys add or take away anything! I added the tomato to the recipe and loved it, but I feel like the possibilities are endless (sweet chili peppers anyone?).
- 1 lb ground beef
- ½ chopped onion
- meat seasoning (salt and pepper, taco, etc)
- 1 cup of kernel corn
- 1 tomato, diced (optional)
- 1 (4-oz) can of diced green chilies
- 1 (10.5-oz) can cream of mushroom soup
- 8-12 corn tortillas
- 1 cup shredded Mexican cheese
- Preheat oven to 350F.
- Brown meat and onion. Add whichever seasoning you choose to use.
- Add the corn, tomato, green chilies, and the mushroom soup to the skillet and mix well.
- In a greased casserole dish, create a layer of tortillas, meat mixture, and cheese. Repeat.
- Bake for 20 minutes, until brown and bubbly.
Poco a poco
Grease the casserole dish and lay down the tortillas…
…followed by the meat mixture and cheese. Repeat. I only had two layers, but if you used a smaller dish or doubled it, you’ll have more. Just make sure to end with cheese!
Ok, I admit, this has nothing to do with the food. BUT, as Kali is an oboist and was the cause of this recipe, I really wanted to include a piece that featured an Oboe. I chose this one because it so beautifully and simply illustrates how a composer can tell a story. This is actually the first orchestral piece of music I remember hearing–every time I hear it I think back to the day in elementary school that we listened to it during our general music time.