Can't Get Enough Guacamole!

I absolutely LOVE Tex-Mex (a.k.a. Mexican food) and have been eating it since I was a toddler, from what my mother has told me.  In the 70's and 80's, we used to eat at the El Fenix Restaurant (a Dallas institution since 1918; http://elfenix.com/ ) on Northwest Highway, near NorthPark Center, in Dallas several times a month.  My mother would always offer me the guacamole-donned tostada that came with her meal, as one did not come with the children's meal.  Of course, I always gladly accepted her tostada and devoured it and the creamy guacamole in short time!  :-)

Below is a terrific guacamole recipe I have been using for awhile.  I am not sure where the recipe originated from, but it's really fresh, easy, and yummy!  Each time I make this for a gathering, it's one of the first things to get eaten up!  (Will post a pic the next time I make it!)

The recipe follows!

Can't Get Enough Guacamole

5-6 large ripe avocados

1 jalapeno pepper, seeded & chopped

1/2 medium sized red onion, finely chopped

3-4 Tbsp. fresh cilantro, finely chopped

1/2 lime, juiced

1/2 tsp. salt

Combine all of the ingredients in a bowl and mash together until smooth.  Add additional lime juice or salt to taste.

Serve with tortilla or corn chips!

Frito Salad

Here is another family favorite!  I usually serve this salad with my enchilada casserole and some jalapeno cornbread . . . it's sooooo good!  (Please refer to my blog entry dated 1/22/12 for the enchilada casserole recipe!)   


I apologize for not having a photo to post with this recipe (will post a pic the next time I make it), but trust me this is a really yummy salad!  You and yours will love it!


The recipe is below ~ dig in and enjoy!

Frito Salad

Salad Ingredients:

1 head iceberg lettuce (I use Romaine lettuce and iceberg lettuce.)
1 can chili beans, rinsed and drained
chopped green onion
tomatoes, diced
1 cup grated cheddar cheese
2 cups Original Fritos corn chips (the small ones)
Catalina salad dressing, chilled


Toss all of the ingredients in a bowl and serve!

Not My Mama's Enchilada Casserole

Sorry, not the best photo!  But rest assured, this is quite yummy!

As long as I can remember, my family has been making Enchilada Casserole.  We eat a lot of Mexican food here in Texas (a.k.a. "Tex-Mex") and this casserole is great when you feel like eating Tex-Mex at home instead of visiting your local cantina!  It's also a great dish to take to a church potluck or any type of social gathering.  I have made it for many friends and it is always well liked by everyone!

The recipe my mother has always used is a bit different from the one I now make for my own family.  For instance, my mother's recipe uses ground beef and mine uses lean ground turkey.  I also add cilantro to my recipe, which her recipe does not include.  No worries ~ whether you make it with beef, turkey, or even ground chicken it will taste GREAT!  Just remember to add a bit of olive oil or vegetable oil to the pan when you use turkey or chicken, as they are quite a bit leaner than ground beef.

My version of the recipe is below ~ enjoy!!!

PENNY'S ENCHILADA CASSEROLE

1 lb. ground turkey

1 can cream of chicken soup (I use the fat-free kind)

1 can mild enchilada sauce (the red kind, not the green stuff)
1 can chopped green chiles (do not drain)

1 pkg. corn tortillas, quartered

1 small onion, chopped

2 Tbsp. fresh cilantro, chopped

2 cups Mexican blend shredded cheese or cheddar cheese

11/2  Tbsp. olive oil

1/2 tsp. garlic powder

1/2 tsp. black pepper
1/4 tsp. salt (I prefer sea salt or kosher salt)

Preheat oven to 350 degrees.  Spray large casserole dish with cooking spray (will make clean-up much easier!).

Take a large stack of corn tortillas and slice in half.  Take those halves and slice in two.  After slicing, you should have a bunch of little tortilla triangles.

In a large skillet, sautee the chopped onion in oil for several minutes.  Add ground turkey and season it with the garlic powder, black pepper, and salt.  Cook the turkey until no longer pink.

While the turkey is cooking, place a single layer of the tortilla triangles on the bottom of the casserole dish.  (It's okay if they overlap some!)


When the turkey is cooked through, add the chopped green chiles and the chopped fresh cilantro to the skillet and cook for a couple of more minutes.  Then stir in the cream of chicken soup and enchilada sauce.  Continue to cook the mixture for a couple of minutes so the flavors meld.  Turn off the heat.


As is you were making lasagna, you will layer the enchilada casserole in the following manner . . . layer of tortillas on bottom, place 2 or 3 large spoonfuls of turkey/soup mixture over the tortillas, then sprinkle shredded cheese on top on the turkey/soup mixture. Repeat layers.  The top of the casserole should be topped with any remaining cheese.


Bake the casserole uncovered for 35 to 40 minutes until bubbly.  Let sit for 5 minutes before serving.