Friday, June 4, 2010

Salsa Tortilla Bake

It's been an entire month, and I was so hoping my kitchen would be done by now, but apparently there are a lot of players involved and getting them all in the right place and the right time takes some coordinating. For example, the countertop has to be ordered from a separate company. They can't take measurements until the cabinets are in. Once they take their measurements, it will take 1-2 weeks to order the material and cut it to size. Only once the counter top (and sink) have been installed, can the gas fitter/plumber come in to do his job.
That's where I am right now. Waiting for the countertop people to show up, and then the plumber can't make it until next Wednesday. Pft.

Anyway, I apologize for my absence. Just because I can't cook doesn't mean I can't share kitchen stories with you. In an attempt to make it up to you, I offer you this image, taken on Day 2 of the renovations.

Scary, no?

I will also share with you a very precious recipe that I admit to holding back from you for some time now. Infact, I first tried the recipe in highschool (that's almost a decade ago, for those keeping track) and have tweaked it so much that it doesn't even resemble the original anymore but it tastes delicious.

Enjoy!

Salsa Tortilla Bake
(download PDF)

Ingredient List
cheddar cheese (200 g)
frozen chopped spinach (300 g/1 pkg)
lean ground beef (675 g/1.5 lb)
taco seasoning (2 tbsp/1 pkg)
mayonnaise (½ cup)
AP flour (½ cup)
whole/3.25% milk (3 cups)
salsa (½ cup)
large flour tortillas (10-12)

Directions
Shred 200 g cheddar cheese (makes approximately 2 cups after shredding). Thaw and drain 300 g frozen chopped spinach. Set both aside.

Brown 675 g lean ground beef in a skillet over medium-high heat. Drain the ground beef and add 2 tbsp taco seasoning (or to taste) and ¼ cup water. Stir until the seasoning is evenly distributed, and simmer on high until all of the water has evaporated. Set aside.

In a large saucepan over medium heat, whisk together ½ cup mayonnaise and ½ cup AP flour. Gradually add 3 cups whole milk and whisk continuously until the sauce comes to a boil and thickens. Stir in half of the shredded cheese until melted.

Reserve 1 cup of the sauce in a bowl and cover with plastic wrap to prevent a film from forming on the surface.

To the remaining sauce, add the ground beef, ½ cup salsa, and the spinach. Stir mixture until uniformly combined.

Preheat the oven to 375°F.

Spoon ¼ - ⅓ cup of the mixture into the center of a large flour tortilla and roll up. Repeat until no more filling remains. Arrange the tortillas side by side on a baking sheet so that they are tightly together and there are no gaps in between. Top them evenly with the reserved sauce and sprinkle over the remaining shredded cheese.

Bake for 25-35 minutes, until the cheese begins to brown.

Makes 10-12 wraps.

Notes
“Tex mex” pre-shredded cheese can be substituted for the cheddar cheese. Cubed, boneless or ground chicken breasts can be substituted for the ground beef. Use taco seasoning and salsa to personal taste preferences. Additional Tabasco sauce can be added for more heat.

Nutrition (per wrap)
Calories 321
Total fat 15 g
Saturated fat 7 g
Cholesterol 76 mg
Sodium 311 mg
Carbohydrate 21 g
Dietary fibre 2 g
Sugars 5 g
Protein 25 g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 22 %DV
Iron 15 %DV

Original source: Kraft Canada - Our Perfect Zesty Chicken Tortilla Bake

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