It’s always satisfying when an improvised meal turns out to be not only edible, but tasty as well. Tonight, I created an enchilada casserole that was well liked.
First, I chopped half an onion, half a bell pepper, and a clove of garlic and threw it into a skillet. After letting it cook for a few moments, I added a pound of ground beef, and a dash of salt and pepper. When that was browned, I drained the grease and then added about a cup of frozen corn and probably a cup and a half of enchilada sauce, then let it simmer.
Then, I ground about two pieces of leftover cornbread into crumbs. There was probably about a cup and a half worth of crumbs afterward. I then moistened this with enchilada sauce into an almost paste-like texture and pressed it into a buttered baking dish.
I then poured in the filling and topped with cheese and olives and a few jalapeños. I then baked it for about fifteen minutes, until it was bubbly and delicious. I was told it ought to have been a little saucier, but I thought it was just fine.