Introduction: Toss-Together Enchilada Salad
This recipe was inspired by a need for a dinner made only with what was on hand at home. As such, I have tried several different variations of this recipe. The instructions below show how to make the basic Toss-Together Enchilada Salad for 4 full servings.
- 1 large skillet
- 2 small saucepans with at least 1 lid that fits
- At least 4 bowls, sizes small or medium, to hold prepared ingredients
- A plate per serving (4 for everything)
- 1 pound of ground beef, or other preferred meat
- 2 small sweet onions
- 5 large romaine lettuce leaves
- 4 eggs
- 1 can (10 oz) of enchilada sauce
- 1 can (4 oz) of diced jalapeno peppers, or other peppers
- 1 can (16 oz) of refried beans, or other bean styles such as pinto beans
- 1 cup shredded cheddar cheese
- 1/4 cup water
- Approximately 80 saltine crackers
- Olive oil (for greasing)
Step 1: Gather the Ingredients
Ensure that the ingredients you will be cooking with are available, either as listed above or with an appropriate substitution.
Step 2: Heat the Enchilada Sauce
- Heat the enchilada sauce to a boil.
- Once the sauce starts to boil, reduce heat to a simmer and keep warm, stirring occasionally.
Step 3: Prepare the Vegetables
- Dice the sweet onions and set aside in a bowl.
- If unable to stomach raw onion, fry the onions in olive oil until translucent.
- Prepare the lettuce.
- Wash the lettuce.
- Dry the lettuce by patting down each leaf with a clean kitchen towel.
Dry lettuce is necessary as wet lettuce will cause the crackers to become soggy in step 6.
- Cut the lettuce into strips about 1/4 inch wide and 1-3 inches long.
- Set the cut lettuce aside in a bowl.
Step 4: Prepare the Refried Beans
- In a saucepan, mix the refried beans, diced jalapenos, and ¼ cup of water.
- Cover the mixture and heat on medium-low heat for 10 minutes stirring occasionally.
Step 5: Prepare the Ground Beef
- While the bean mixture is cooking, in a skillet cook the ground beef until browned through.
- Remove the cooked beef from the skillet into a bowl or directly into the bean mix. To avoid bringing excess fats with the beef, use a spoon to remove the beef from the skillet.
- Dispose of any leftover grease and fats.
Step 6: Start to Assemble the Enchilada Salad
Note: The images in these instructions use a small plate for showing serving sizes, it is highly recommended to use a large plate. Prepare as many plates as servings that are going to be eaten immediately. This dish is best when assembled directly before consumption. The following steps are for 1 serving each.
- Using about 20 saltine crackers, create a layer of lightly crushed crackers as bedding on a serving plate.
- Add 1/4 of the dried lettuce strips on top of the bed of crackers.
- Add a 1/4 of the diced onions on top of the lettuce layer.
- Add a 1/4 of the beef and a 1/4 of the bean and jalapeno mix on top of the onions.
- Sprinkle a ¼ of the shredded cheese over the whole dish. The warm bean mix will start to melt the cheese into itself.
Step 7: Cook the Eggs
- Prepare the eggs in your preferred fashion. While cooking the eggs, add as much salt and pepper as preferred, the recommended amount is a dash of each. The style of cooked eggs in this recipe is over-medium.
- For each serving, place the equivalent of 1 cooked egg on top of the prepared layers done in step 6.
Step 8: Add the Enchilada Sauce
Remove the enchilada sauce from heat. Pour a 1/4 of the warm sauce over each serving.
Step 9: Eat and Enjoy!
This dish can either be eaten as is in layers or scrambled up into a mix, however you prefer!