The Family Food Blog


Category: Meat

Turkey Enchilada Casserole

by mukwritesbooks

Although I have been terribly busy since school started up again in late August (and shirking my blogging responsibilities, sorry N!), I have still found enough time for various cooking experiments. It’s slowly beginning to cool down for autumn, and I have found myself craving cozier (one-pot) dishes. Here’s my own version of a recent casserole recipe that I made last weekend; it turned out quite well, which is good considering that by the time I finally finish it, I would have eaten about 10 meals of it….

Ingredients for Turkey Enchilada Casserole  (approximately 10 servings)

  • 1 lb. lean ground turkey
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 oz. each) black beans, rinsed and drained (make sure there’s no excess water when you add these)
  • 1 jar (16 oz.) medium salsa (or hot if you like an extra zing!)
  • 1 can (15 oz.) tomato sauce (make sure you don’t get the Italian seasoned kind)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 12 corn tortillas (6 in. diameter)
  • 1 cup (8 oz.) shredded cheddar cheese

Sidenote: This was the first time I’d cooked ground meet like this on my own, and it was surprisingly easy! Just make sure that you take the time to check that all of the turkey meat is no longer pink, and that you turn the stove up to at least medium-high heat (otherwise you’ll be sitting there for hours waiting for the meat to cook).

1) Spray a nonstick skillet with cooking spray (or a dash of vegetable oil) and cook the turkey, green pepper, and onion over medium heat until the meat is browned. Add the garlic and cook for one minute more

2) Stir in the beans, salsa, tomato sauce, cumin, and paprika, and bring to a boil.

3) Reduce to a simmer and cook uncovered for about 10 minutes (this was about until I could smell the salsa spices from the living room 🙂 ), stirring every so often.

4) Coat a 13-in x 9-in casserole dish with butter/oil/cooking spray. Spread meat sauce (approximately 1 cup, or so that the bottom is covered with a thin layer).

5) Top with six tortillas (I broke these into halves so that I could layer them without having too many two-tortilla-thick areas of the casserole). Sprinkle 1/2 cup of cheddar cheese.

6) Layer with remaining tortillas and meat sauce.

7) Cover (I used aluminum foil) and bake at 350 degrees for 20 minutes.

8) Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer until the cheese has melted.

Okay, so my first slice wasn’t the prettiest, but it was definitely yummy!

This is a great recipe, and I haven’t minded eating more casserole than not for the past week and a half (I’ve actually frozen 4 meals’ worth and will probably be attacking that later on this week). But be warned, this does make a LOT of casserole. It’s probably ideal for a family or a potluck. At the same time, I found that once this went into the fridge, it was a lot easier to cut up and pack in various forms (tupperware for lunch at work, in the freezer, etc.). And the structure – especially with the corn tortillas – has held up surprisingly well, despite several reheats in the microwave!

Bottom line, I probably won’t be making this for myself for a few weeks at least, but it was a relatively easy, convenient (one-dish!), and cheap (all of the ingredients totaled about $14) recipe 🙂


Asian Lamb Salad

by Sanjukta Moorthy

My boyfriend and I marinated some lamb steaks last night and wanted to have it with some salad ingredients to make it Asian. We  used some ideas from Nigella Lawson as a base, but this is our own invention – a Maddox-Moorthy masterpiece, as Andrew would call it!

It involves a few very different steps – first is to marinate the lamb steaks, the second is to crisp some garlic potatoes, and the last is to assemble the whole thing.

This turned out brilliantly, the perfect mixture of flavours and textures. The lamb was tender and juicy, the potatoes were nice and crisp, the mango adds a really lovely softness and the salad itself is refreshing.

We were thrilled with it, even more so because we invented it and it ended up tasting so delicious! I hope you enjoy it – it’s sweet, sour, spicy, tangy and surprisingly light.

Serves 2


2 lamb steaks

400g potatoes

2 cloves garlic

1 red chilli

1 mango

1 head of lettuce

2 spring onions

A handful of mint

A handful of coriander (optional)

2 tbsp Chimichuri marinade (or lamb spice mix sold in the spice section of most supermarkets)

Salt and pepper

For the dressing:

2 tbsp soy sauce

2 tbsp shaoxing rice wine

2 tbsp light brown sugar

1-2 tbsp lemon or lime juice

2 tsp Chinese fermented chilli paste (optional)

Marinade the lamb in Chimichuri, lamb spice mix, salt and pepper, making sure you rub it all in thoroughly. Leave for a few hours or overnight ideally.

Next, the garlic potatoes. Slice them thinly then parboil in lightly salted water for about 10 minutes.

In the meantime, lightly saute some garlic, chilli and spring onions in a pan. Take care to do all of this on a medium heat or you’ll burn the garlic!

When it’s softened and the potatoes are parboiled, turn the heat up and add the potatoes. Add them carefully so they don’t break apart, and layer them in one layer. Leave it for a few minutes on each side so the potatoes cook and then crisp. Then turn them over and do the same thing. You may need to do this in two batches. Be really careful adding and then turning the potatoes!

Now, cook the steaks however you want. We have a sandwich toaster which we use for everything from eggs and bacon to steak – and it takes a few minutes for steak! You can cook them in a frying pan or a grill pan or however else you like.

As the steaks cook, cube the mango carefully into bite-sized pieces and add to a large serving bowl with the warm potatoes.

Chop some mint or coriander if you’re using it and add to the bowl with half the salad dressing.

Tear in the head of lettuce, and when the steaks are cooked, slice them into thin pieces and toss with the rest of the salad.

Serve immediately, with warm bread if you have it. Ideally the potatoes and steaks should be fresh out of the pan, with everything else cold – it’s a great combination of temperature and textures!