Mexican Ensemble

I learned this recipe from my friend, Brian. We used to have random dinner nights where he would come over and cook dinner for me. His way of making sure I eat during exam time.  I used to forget to eating, sleeping, friends, family, pets...when I had an exam; engineering student, you can understand the pressure.

He learned this recipe from his neighbor’s mother in law. I love making this recipe every time I crave spicy Mexican food, last night was one of those cases. An awesome dish equipped with all my favorite: beans, corn, salsa, peppers, and flour tortillas.  Here is recipe with a bit of my own changes added*.

Ingredients:

2 tbsp. oil (olive, canola, or vegetable)

1-1.5 lbs. ground meat (turkey, chicken, or beef)

1 packet taco seasoning (my recommendation Old El Paso in original, milk, or hot & spicy)

1 cup cooked light red kidney beans (14 oz. canned beans can be used, if desired)

1 cup tomato (diced) 

2 tbsp. jalapeno peppers

2 hot green chili pepper* (skip if you prefer mild taste) 

1/2 cup cooked corn* ( canned corn can be used, if desired)

14 oz. bottle of salsa ( my recommendation chi chi’s Hot salsa, be careful with it)

1 cup shredded Mexican cheese

4 medium flour tortilla's

1 cup shredded lettuce*

Salt to taste

Red pepper to taste *

Optional: sour cream, jalapeno hot sauce, tortilla chips

Directions:

1. Heat a large pan with 2 tbsp. oil over medium heat
2. Using a masher, mash your choice of ground meat and add it to the pan.
3. Cook the ground meat until all of the water has evaporated out of the pan.
4. Using a strainer, drain the excess oil out of the ground meat.
5. Add the ground meat back to the pan and stir in the taco seasoning.
6. Now add the diced tomato and pepper to the pan, cook until the tomatoes soften.
7. If your using canned ingredients, open all of them up and using a strainer wash them thoroughly under hot water
8. Now add the light kidney beans, corn and jalapeno peppers to the pan. stir until all the ingredients are mixed together equally.
9. When you see there is little no water left in the pan, add the salsa slowly. This means add it in increments so that you don't go crazy and make the dish super spicy! I suggest 1/3 cup should be the max salsa you add . 
10. And Mexican cheese to the pan. Stir again and cover the pan.
11. Turn the pan heat to low and cook for 2-3 minutes. 
12. Meanwhile, cut the flour tortilla into 2x1 rectangles. after 2-3 minutes open the cover
13. Stop: Taste the mixture for salt and spiciness, here is when you add salt and/or red peppers to suite your taste, if needed. Stir the mixture   
14. Make a single layer on top of the mixture with the rectangles, cover the pan and turn the heat off. Let it stay covered for 3-4 minutes.
15. Uncover the pan and add another layer of the lettuce of top of the rectangles.
16. Yup! Its ready...Serve hot with sour cream, jalapeno sauce or tortilla chips if desired

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