South Of The Border Sirloin For Two Recipes

QUICK SOUTH OF THE BORDER CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 2 1/2 quart or 9x13" casserole dish with nonstick spray; Set aside.
• 2. Heat large skillet on medium high and add oil; Add ground beef, salt, garlic powder and dried onion. Stir and cook until beef is cooked, about 5 minutes.
• 3. Don't drain meat; Add the enchilada sauce, beans and chiles (or jalapeno peppers for a hotter dish); Stir and cook 2 minutes on medium low, then remove from heat and set aside.
• 4. In a medium bowl, mix cottage cheese and 1 cup of cheddar cheese.
• 5. Layer 1/3 of the meat mixture to the bottom of the casserole; Top with half of the cheese mixture and half of the crushed chips.
• 6. Repeat this one more time, ending with the last third of the meat mixture. Top with the remaining 1 cup cheddar cheese.
• 7. Bake uncovered 30 minutes. Serves 8

S.O.B. (SOUTH OF THE BORDER) CASSEROLE

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

CHICKEN FRIED SOUTH OF THE BORDER SIRLOIN STEAKS

Steps:

• In large flat pan, pour milk, add steaks.
• Preheat oil in large frying pan.
• Turn over the steaks so both sides are coated with milk. Then drain.
• In large flat pan or plate, add flour, salt, cumin and chili pepper. Stir to mix.
• Coat each steak with flour mixture both sides.
• Fry medium high heat until coating is medium to yellow brown. Turn once until both sides are nice and brown.
• You may have to add more oil depending on the size of the steaks.
• Note: You can use the soaking milk and the balance of the flour mixture to make a gravy if you wish, just add more milk, flour, other seasonings as you wish; and wisk until bubbling.

SOUTH-OF-THE-BORDER ESSENTIALS: ENCHILADA STACKER

Steps:

• 1. PREP/PREPARE
• 2. If you are looking for a good enchilada sauce, this one is my favorite: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/amazing-mexican-enchilada-red-sauce.html?r=1
• 3. Obviously, you can choose any size tortillas that you want (you could even use a corn variety); however, the proportions of the recipe are geared to 6-inches (15cm).
• 4. For the best results, make sure your pork and sirloin are finely ground.
• 5. To keep this stacker from getting soggy, make the tortillas super crispy, and serve it as soon as it is ready. The longer you wait, the longer the tortillas have a chance to absorb the sauce and become soggy... I HATE it when that happens.
• 6. Gather your Ingredients (mise en place).
• 7. Place a rack in the middle position, and preheat the oven to 365f (185c).
• 8. Add half the butter, and oil to a sauté pan over medium heat.
• 9. When the foaming subsides, toast two of the flour tortillas, then add the remainder of the butter/oil, and toast the other two.
• 10. Chef's Note: make then as crispy as you can without burning them. You might want to have a few extra tortillas on hand, just in case you go too far.
• 11. Chef's Note: Remove them from the pan, and allow to air dry on the counter, while you are making the rest of the recipe.
• 12. In the same skillet, add the chopped onions, and sauté until soft and translucent, but not browned, about 3 - 5 minutes.
• 13. Add the garlic, and stir until fragrant, 60 seconds.
• 14. Add the ground pork, and sirloin, and cook until no longer pink, about 3 - 5 minutes.
• 15. Add the enchilada sauce, and stir to combine, 60 seconds.
• 16. Stir in the cumin, paprika, salt, and white pepper, 60 seconds.
• 17. Reduce the heat to a simmer, and cook until the sauce reduces and begins to thicken, about 15 minutes.
• 18. Chef's Note: Do not rush this process... The slow heat will remove some moisture, and that will prevent the tortillas from becoming soggy; in addition, the slow heat will help the flavors blend together.
• 19. Chef's Tip: While the sauce is simmering taste for proper seasoning and adjust. If you want the sauce hotter... GO FOR IT.
• 20. Take a baking dish, or pie plate, and brush on a bit of oil or butter.
• 21. Take one of the flour tortillas, apply a layer of refried beans, and then place (bean side up) in the dish.
• 22. Add a layer of the sauce/meat mixture, and sprinkle on some cheese, and a few olives.
• 23. Take another one of the tortillas, and add some beans, and place in the dish, bean-side down. Then, add some sauce/meat mixture, cheese, and olives.
• 24. For the third tortilla, repeat steps 22 and 23.
• 25. For the forth, and last tortilla, add some beans, and press lightly into the top, bean-side down.
• 26. Add a light layer of beans, and cheese.
• 27. Cover and bake in the preheated oven until the cheese is nice and bubbly, and beginning to brown in spots, about 20 - 25 minutes.
• 28. PLATE/PRESENT
• 29. Serve while still nice and hot, and top with some Mexican cheese, black olives, jalapenos... whatever suits your fancy. Do not forget to serve with some some extra (meatless) enchilada sauce on the side, and a few cold beers. Enjoy.
• 30. Keep the faith, and keep cooking.

SOUTH OF THE BORDER CASSEROLE

Steps:

• Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
• Brown meat and drain.
• Add onion and jalapeno (if using) and cook with meat until tender.
• Stir in tomato sauce and seasonings.
• Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
• Bake at 325 for 20 minutes.
• Note: Corn tortillas will soften and absorb the sauce.
• These are recommended.
• Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.