Comments on: Brazorian Enchilada Casserole

By: DonL

DonL — Fri, 24 Apr 2009 15:59:18 +0000

Not too many people post anymore.
Either they figured it out and aren’t telling us how they did it or just gave up.
I’m still at it though.

DonL

By: Visual Echo

Visual Echo — Fri, 24 Apr 2009 15:26:37 +0000

Not at the moment. I’ll get back to it, but I have to do some other things right now. I’m hoping others make some progress as well, but everyone seems to have hit a slump.

By: DonL

DonL — Wed, 22 Apr 2009 18:11:07 +0000

Hey Man!!!

Long time no see (read) from you.

Are you still playing around with Stan Meyers reproduction circuits?

DonL

By: Visual Echo

Visual Echo — Sun, 12 Apr 2009 17:01:11 +0000

Very nice! However I am bound by the unwritten Texmex food code (kind of like pseudo-spooky Hollywood Pirate Code) that rice and beans are served on the side. Yeah, yeah, they're more like guidelines than rules, I know. If your hunger is stronger than your quest for cultural connectivity, try these (Stouffer's Chicken Enchiladas with Cheese Sauce & Rice). Nothing says "you are no longer having a bad day" like a solid 3 1/2 pound block of frozen American food industry goodness. It's so good you can practically hears a mouth harp twangin' in the breeze. Wait... Hassenpfeffer Enchiladas? I have to think about this.

By: Spike

Spike — Sun, 12 Apr 2009 11:32:40 +0000

“Use lean ground beef, buffalo, ostrich, or elk”

I actually use ground turkey (or sometimes giant rabbit) that I cook with garlic. Once it’s cooked fold in a can of spicy black re-fried beans. I also cook up some chicken flavored rice and combine that with the turkey/bean filling to make the enchilada innards.