The most common meal on the farm consisted of meat, potatoes, gravy, bread, and a vegetable side. But over time, Grandma did add an occasional hotdish to the rotation. (That's what central Minnesotans call a casserole.) The one my dad remembers best is a macaroni and ground beef version with a red sauce. This taco hotdish, on the other hand, likely fell within the realm of exotic for Grandma and her children at one time. But for my kids, who generally like Tex-Mex flavors, I predicted it would be well-received.
The recipe seemed like too much for our family of four, none of whom have a farmer's appetite, so I halved it for our weekend lunch. Here was my ingredient list:
1 small chopped onion
1/2 tablespoon canola oil
1 pound lean ground beef
dash of salt
1 clove minced garlic
1 1/2 teaspoons chili powder
8 ounce can tomato sauce
1 tablespoon vinegar
5.5 ounces corn chips
1 cup shredded cheddar cheese
2 green onions (optional, for garnish)
Saute onion in oil, then add ground beef and brown it, stirring frequently. Add salt, garlic, chili powder, tomato sauce, and vinegar. Cook till heated through. Place corn chips in 9 x 9-inch baking dish. Pour ground beef- tomato mixture over and stir. Sprinkle with shredded cheese and bake at 375 degrees for about 20 minutes, till cheese is slightly browned. Garnish with sliced green onions and serve with your favorite salsa or hot sauce.
Though it wasn't in the recipe - and doesn't typically suit the typical Midwestern palate - I also added a diced jalapeno. Next time I might add two, plus a cup or so of cooked black beans - and probably a half teaspoon of cumin. I cut down on added salt since corn chips, tomato sauce, and cheddar all have plenty, and we didn't miss it. Additional garnishes I'd recommend include sliced avocado, black olives, and/or diced tomatoes.
We ate it with a green salad. Everyone liked it well enough to have seconds - and the skinny teen had thirds - so it's quite likely I'll make it again. We're hanging on to this old envelope on which Grandma wrote the recipe:
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