Spicy and Savory

My husband rarely makes a request for me to cook something specific for dinner. He is definitely a trooper when it comes to eating what I cook (even if it doesn't turn out quite as well as I'd hoped). About a year or two ago ago he asked me to make lasagna. I was so stoked! I had never made lasagna before and couldn't wait to try.

I went to the store and purchased all of the ingredients. It was super expensive because we didn't have anything on hand. I get home and settle into cooking. I have everything in the oven by the time he comes home. He comments on how good it smells but has a funny look on his face. I shake it off and so does he. 30 minutes later (yeah... lasagna takes forever to cook!) I bring dinner to the table and he goes... "That's not what I asked for!" Um... yeah, it is. I just spent how long buying all the ingredients and making this for you??? It is not the wrong dish. He just got two dishes confused.

What did he really want? Enchiladas. Go figure.

Source: Me



Beef & Olive Enchiladas
  • 5 whole wheat tortillas
  • 1/2 can enchilada sauce (I used medium)
  • 1 bag shredded Mexican cheese blend
  • 1/2 pound ground beef
  • 1/2 onion, chopped (I used 1 whole onion and reserved 1/2 for Mexican rice)
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili
  • 1/4 teaspoon cumin
  • 1/4 cup sliced black olives
Preheat oven to 375 degrees. Heat up 1 teaspoon olive oil in a skillet and add onion and garlic. Cook until onion is translucent. Remove 1/2 of onion/garlic mixture and set aside. Add beef to skillet and brown. Add salt and pepper, chili and cumin. Once browned add olives.

Place some cheese on a tortilla and cover with 1/6th of the meat mixture. Add some more cheese on top of the meat mixture. Wrap up and place in oven-safe dish (I used a square 9X9 glass pan). Repeat until all tortillas are used. If there's left over meat mixture give it to your husband to polish off :)

Cover tortillas with sauce and top liberally with cheese. Place in oven and cook until cheese is melted and slightly brown (about 20 minutes).

Mexican Rice
(to be prepared while enchiladas are cooking)
  • 1 cup long grain white rice
  • 1 cup chicken broth
  • 3 tablespoons tomato paste
  • Sprinkle of salt
  • diced tomatoes (optional, I didn't use this time)
  • diced green chilies (optional, I didn't use this time)
Place all ingredients in a rice cooker and set to cook. The rice is usually finished when the enchiladas are coming out of the oven. Once done, mix, fluff and enjoy alongside the enchiladas!
1/2 cup onion/garlic mixture

I apologize but there is no WW information on this recipe because I did not skimp out on anything for the hubby's sake. Sorry :(

3 comments:

ratmammy said...

i cannot BELIEVE he got the two confused...............!!! big difference!!! haha!

Alanna said...

Ha ha ha!!! That is an awesome story. I love it! :) It's hard to go wrong with either choice though...definitely two of my faves! :)

Katie said...

I LOOVE olives so this sounds amazing. Hilarious story too. :)

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