Monday, July 14, 2014
Cheesy Enchilada Dip
Sometimes it's acceptable to have nachos for dinner. Even if it wasn't what you intended. In fact, I walked into the kitchen expecting to make a nice meaty casserole with enchilada flavor, lots of cheese and to dish it up for a hearty meal. Problem was, it never got thick enough to keep the structure of a casserole like I wanted. No matter, Because when life hands you cheese, seasoned ground turkey and lots of Mexican flavor, add some tortilla chips and grab a margarita--it's time for nachos.
Despite my sporadic posting schedule (more on that later this week), I remain committed to Secret Recipe Club and since it's the second Monday, that means it's reveal day for Group B! What's Secret Recipe Club? Each Monday a group of bloggers post a recipe they've made from another blogger's repertoire. Nobody knows who's featuring their blog until that day and it's a fun chance to visit new blogs and try something different. Visit some of the other bloggers in my group by checking out the blog hop at the bottom of this post. To learn more about Secret Recipe Club, click here. This month I was assigned Sid's Sea Palm Cooking. You may remember the Pizza Dip I made a few months back, courtesy of Sid's recipe. As usual, settling on a recipe was tough. I debated among Garden Dip, Veggie Pizza, Roasted Red Pepper and Garlic Hummus and even Boston Cream Pie before finally deciding to make what was supposed to be Enchilada Casserole. Sid is part of a Tapas group (how fun does that sound) and has a ton of awesome sounding appetizer recipes and shares the ideas of pictures of what friends contribute to the party. If you entertain, you will love Sid's blog. Go visit and say hi!
I can only assume I did something to make it less casserole-like and more dip-like. Whatever the cause, we loved this mistake. In fact, I anticipate making it sometime (or several times) during football season. One thing that may have contributed was I left out the corn tortillas (I don't like soggy bread), so there wasn't that sort of structure to create the casserole. I used ground turkey rather than beef and I added some seasonings to bump up the flavor of the meat itself. Using the recommended 9 x 13 inch pan may have been too big for my mixture--an 8 x 8 inch pan might have compacted everything upon itself a bit better for provide a thicker consistency for casserole. But like I said, this was one delicious oops. In fact, it would make an excellent pasta dish--just mix it up with cooked pasta before you bake for a variation on chili mac. Try it for yourself and visit the other Group B recipes using the blog hop below.
Cheesy Enchilada Dip
1 pound ground turkey
1 medium onion, diced
2 Tablespoons taco seasoning
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
14 ounce can Mexicorn (yellow corn with red and green peppers)
10.5 ounces enchilada sauce
10.5 ounces cream of mushroom soup
4 ounces diced green chiles
1-2 cups shredded cheddar cheese
In a large skillet over medium-high heat, brown turkey and onions until turkey is cooked through and onions are softened. Drain off the excess liquid and return to heat, lowering to medium low.
Add taco seasoning, cumin, salt and pepper to turkey and onions and stir to combine. Cook for a minute or two until seasoning become fragrant.
Add corn, enchilada sauce, condensed soup (do not add water) and green chiles. Stir to combine and let cook for 3-5 minutes.
Lightly grease a 9 x 13 inch baking dish with cooking spray and transfer meat mixture to dish.
Top with shredded cheese distributed evenly.
Bake at 350 degrees F for 20 minutes until cheese is melted and started to brown at the edges.
Remove from oven, distribute among bowls and serve with tortilla chips.
Makes about 8 dinner-sized servings or 16 appetizer servings.
The Cookie Princess
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