It is a source of pride for me that I am the proud owner of not one, not two but three 1970’s cookbooks. Being a benevolent and generous lady of culture, I have decided to share some of these recipes with you—roughly once a month, actually.
This week, I will be blessing you with enchilada pie, written in a 1975 International Recipes of St Brendan’s Mother’s Club by a lovely lady named Carol. To imagine Enchilada Pie, imagine a lasagna made with tortillas instead of pasta.
1lb (500g) of ground beef
1 onion, chopped
2 tsp salt
¼ tsp chili powder
Up to 225 tomato sauce
6 tortillas, spread with butter
113 g olives
About a bowl full of cheese
Preheat oven to 200°c. Brown the beef and the onions. Add the seasonings (salt, pepper and chili powder) and tomato sauce. In a casserole alternate layers of buttered tortillas, meat sauce, olives and cheese.
Add some water, for steaming, then cover with foil. Bake for 20 minutes. Cut into wedges. Serves six.
I found this to be a relatively simple recipe, which also tasted pretty decent. I did make it with Quorn as my friends are vegetarian, but it will definitely be just as good with real beef! It has good reheat value and it does reliably serve six hungry uni students.
Let me know if you try this and like it!