bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
OK, this isn't really an experiment at all!:biggrin: I'm just cleaning out my fridge, and I have a lot of Tex-Mex type stuff. I recalled BigMista's Enchilasagna and well, that seemed perfect for using a lot of stuff in one dish.
I started by firing up my WSM with some Pecan and Cherry.
Then I looked for a good deep casserole dish...
I gave it a quick spray of PAM, and then put a thin layer of Taco Sauce on the bottom. This is the cheapy mild stuff the kids like and I figured it would make a good sauce base for a Lasagna type dish.
Then I laid down the first tortilla...
For the meat on this layer I used my leftover Taco meat from last night which was 1/2 crumbled leftover fatty and 1/2 ground chuck.
Then I put on the cheese layer with some Cheddar...
Then gave it a little hot sauce with the kind I like on my taco's...
Then another tortilla...
I then added a layer of Jalapeno slices and Roased Red Pepper strips...
Then I spooned on some leftover Ground Brisket Chili...
For this cheese layer I used Kraft American slices:biggrin:
And then a light coating of Sour Cream...
Followed by another tortilla...
I then topped with some leftover Chicken Sausage I had made. This particular one is Jalapeno Bacon & Cream Cheese Chicken Sausage. Yum!
Then I figured I should add a little rub. After all, this is a BBQ site, right?
But then, since this is a Tex-Mex dish, I then had to add more hot sauce!:biggrin:
I then added a layer of Pepper Jack cheese, but it looks like I forgot to take a picture of that!:shock:
By now you probably know the drill...lay down another torilla...
I spread on another layer of the cheapy mild taco sauce...for moisture mostly, and the red color...maybe also for the tomatoes...
Then I added a little more cheese for good measure and a couple more jalapenos...
I cooked it for 1.5 hours in the WSM in temps from 275-300 (it was off and on drizzling and raining). Here is the finished pron from all angles for your viewing pleasure.:biggrin:
I started by firing up my WSM with some Pecan and Cherry.
Then I looked for a good deep casserole dish...
I gave it a quick spray of PAM, and then put a thin layer of Taco Sauce on the bottom. This is the cheapy mild stuff the kids like and I figured it would make a good sauce base for a Lasagna type dish.
Then I laid down the first tortilla...
For the meat on this layer I used my leftover Taco meat from last night which was 1/2 crumbled leftover fatty and 1/2 ground chuck.
Then I put on the cheese layer with some Cheddar...
Then gave it a little hot sauce with the kind I like on my taco's...
Then another tortilla...
I then added a layer of Jalapeno slices and Roased Red Pepper strips...
Then I spooned on some leftover Ground Brisket Chili...
For this cheese layer I used Kraft American slices:biggrin:
And then a light coating of Sour Cream...
Followed by another tortilla...
I then topped with some leftover Chicken Sausage I had made. This particular one is Jalapeno Bacon & Cream Cheese Chicken Sausage. Yum!
Then I figured I should add a little rub. After all, this is a BBQ site, right?
But then, since this is a Tex-Mex dish, I then had to add more hot sauce!:biggrin:
I then added a layer of Pepper Jack cheese, but it looks like I forgot to take a picture of that!:shock:
By now you probably know the drill...lay down another torilla...
I spread on another layer of the cheapy mild taco sauce...for moisture mostly, and the red color...maybe also for the tomatoes...
Then I added a little more cheese for good measure and a couple more jalapenos...
I cooked it for 1.5 hours in the WSM in temps from 275-300 (it was off and on drizzling and raining). Here is the finished pron from all angles for your viewing pleasure.:biggrin:
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