Welcome back to the Tavern. For this installment, we have a special guest chef. Actually, we have a special guest whose forte is books and music. Andrea Thompson hosts The Bookish Babe, a website she created for her love of all things books. You can find Andrea on Facebook at her page: The Bookish Babes and on Twitter at: @BookishAndrea
Her credentials are simple. She’s a mom, which means she not only has recipes at the ready but she has recipes at the ready our kids will enjoy and won’t kill your wallet. Plus, she’s my friend and that counts even more than a culinary degree from Le Cordon Bleu.
So let’s see what Andrea has cooking for us this week in the Tavern.
Here’s my recipe, for Enchilada Chili.
This is the simplest meal to prepare. I don’t even have the recipe for it. It’s sort of the emergency plan for our family. Unexpected company for dinner? Enchilada Chili. Only 30 minutes to get it together? Enchilada Chili. Only $10 to your name? Enchilada Chili. You get the picture.
In fact, when my husband and I got married, we were poor college students. This meal allowed us to eat, and still pay the bills.
-1 lb. hamburger meat
-1/2 to 1 whole onion, diced (depends on if you want to scare the wife away!)
-2 cans kidney beans, undrained
-2 cans Old El Paso enchilada sauce (we generally use mild)
-1 8oz. bag shredded cheddar cheese
-1 12 oz. bag, corn chips, crushed
Brown the meat and onion on the stove. Once browned, place the meat and onions in a large, microwave-safe bowl. Add kidney beans (very important not to drain the beans, the dish will be too dry if you do), enchilada sauce, cheese, and corn chips, and stir together. Cook in the microwave in five minute intervals, until cheese is melted, and the chili is warmed through. You can top it (or not) with sour cream, shredded lettuce, salsa.
Then eat. And enjoy.
You can find Andrea here:
Website: The Bookish Babe
Facebook: The Bookish Babes