On the prowl for simple, hearty meals you can make for your family? Look no further. Here, Sunny Anderson, host of "Cooking for Real" on the Food Network, shares easy recipes for an enchilada casserole and flank steak fajitas.
Recipe: Easy beefy cheesy enchilada casserole (on this page) Recipe: Flank steak fajitas (on this page)Preheat the oven to 350 degrees.
For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Sauté until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the garlic, cumin and thyme. Stir to blend and cook until fragrant, and then add the crushed tomatoes and beef broth. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more.
For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Season with a pinch of salt and sauté until the onions and peppers are tender, about 5 minutes. Add the garlic and cook until tender, about 4 minutes more. Add the beef, onion powder, cumin, thyme, Spanish seasoning, tomatoes and broth, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over-season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes.
To assemble the casserole: Toss the shredded cheeses together to blend; set aside. Add 1 cup of the red sauce to a baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding 1/2 of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses, and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly, and finish with the remaining shredded cheese. Bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. Serve hot.
Yield: 8 to 10 servings
To make the chimichurri marinade and the fajitas:
In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth. Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
Preheat grill to medium-high.
Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
To make the drunken peppers:
In a large sauté pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and sauté until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
Yield: 6 servings
© 2013 NBCNews
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