UPDATE: It is with great sadness that I can no longer endorse the company producing and marketing the NuWave PIC. I LOVE, seriously LOVE the product, but the manner in which they charge for shipping is, in my opinion, not ethical. The product is worth far more than the $99 being charged for it; and it would seem more honest to me to simply charge what the product is actually worth, rather than saying it is only $99 and then charging inflated prices for the shipping and handling. Should those practices ever change, Busy-at-Home would be glad, once again, to endorse not only a great product, but the company who produces it. Thank you for understanding.
The recipe for Fiesta Bake can be prepared on any stove top, so don’t miss out! Read on!
Okay, tell the truth. You thought I was NEVER posting another recipe, again. Right? Me, TOO! 🙂 No, actually, believe it or not I have still been cooking up a storm, all this time. (My people like to eat.) There have just been so many amazing projects and giveaways to share with you lately, that between completing them and writing about them, and once in awhile homeschooling and doing a load of laundry or going way out on a limb and getting in 2 or 3 hours of sleep, the recipes just haven’t been getting posted. So, get ready. There will probably be a whole slew of them coming at once! -lol- It’s feast or famine around here, Baby. Tonight though, we’re going to feast. And this dish will be a keeper. You may actually want to pull it together for your family dinner on Sunday. They’ll love it!
I was wandering through the boards on Pinterest, last week, and I found a pin that looked wonderful and it led me to Let’s Dish and the recipe for Cheesy Enchilada Casserole. Danelle’s site is gorgeous. Her food photography skills are over the top. I could have spent hours just looking at all her pictures, except for the fact that I was now determined to make that recipe — sort of. You already know this story. Some of the ingredients, I didn’t have. Some of them, my family didn’t care for. And I had an idea or two to make this gorgeous dish with our own family flair. So, here is our interpretation with many thanks to Danelle, for inspiring us to add what is a new family favorite to our meal rotation. (On a side note, I think this dish would freeze amazingly well, too.)
As it turns out, the timing to give this a shot was perfect! I had just received a NuWave Precision Induction Cooktop, from Hearthware, to review; and so I was able to prepare the filling for this yummy dish, right in the middle of my kitchen counter! (You’ll see why that’s a big deal, in just a minute.) Those of you who’ve been around Busy-at-Home for awhile, no that I cook on a Samsung Induction Range. I absolutely adore induction cooking and would be hard-pressed to ever go back.
To pare things down to the bare facts for you, induction cooking uses an electromagnet to generate heat in the cooking vessel, not in the cooktop, itself. Under the glass of the cooktop there is a copper coil, that produces a gentle electromagnetic field when electricity passes through it. This starts the molecules of your pan vibrating, which creates heat. The pan is heating up, not the cooktop. Totally cool, right? Your cookware needs to be stainless steel or cast iron (magnetic) in order for the range to work. I can boil a saucepot of water in about 90 seconds on my stovetop. The glass top doesn’t heat up (though it DOES get warm under the pot, where heat from the pot is transferred to the cook top), because all the energy goes directly into the cookware. It’s a much more even and consistent way of cooking and I don’t have any of the issues that come with typical glass top stoves. For instance, spills don’t bake on. Sprinkling sugar onto most hot glass-tops, results in a lifelong, baked on crunch or even small pits burned in. Induction cooktops don’t have enough heat to melt the sugar, mush less burn it on. Love, love, love that! My grandbabies have stood on their tippy-toes and reached over the top edge of the stove and unless they directly touched the pot, I didn’t have to worry about a burn. The moment that truly sold me was a demonstration where a skillet had been cut in half and then placed on the range. The rep cracked an egg, half onto the skillet, and half onto the “burner” of the cooktop. In a mere moment, the side of the egg sitting in the skillet was cooked through, while the half sitting on the burner was as raw as the moment he had placed it there. Amazing! Okay, so enough with my love fest for my induction range. Now that you get how amazing it is and how it works, I want to tell you that there is one thing about it that annoys me profusely. It only has one large burner. The other three are terribly small. In this family, that’s a problem. We don’t cook small. Hmmph! A bothersome raincloud on my kitchen parade.
I’ve also told you, many times, that I am amazed at the way that God provides; and how I never cease to be delighted at the way He takes interest in and cares about even the small, everyday things in our lives. In a strange twist of events, He provided me with a “big burner” through my association with Hearthware, the company that brought us that fabulous NuWave oven! The NuWave PIC (Precision Induction Cooktop) is one of their new products and what a blessing! I was fortunate enough to be asked to test it out and share my thoughts with you. A girl never gets tired of “having her dreams come true”. 🙂 This was over-the-top perfect! I am officially in “big burner” heaven! – lol
So, here’s how my first cooking session with this excellent Portable Induction Cooktop from NuWave went down, and the tasty recipe I created with its help! As things sometimes go, my kitchen sink backed up on Tuesday (You thought this was going to be a smooth, dreamy kind of story, didn’t you?) and we weren’t able to get a plumber until Thursday afternoon. I did the essential dishes by hand, carrying them down the stairs to the laundry room, but I have to confess that most of them were left sitting on the counter, (next to the sink and my range). Maybe you aren’t as weird as me, but I can’t cook if my counters are covered in dirty dishes or even in close proximity to the stove. It just grosses me out and I have to stop to do dishes before I cook. Since I couldn’t use the kitchen sink or the dishwasher, this produced somewhat of a dilemma. NuWave PIC to the rescue! I set the gorgeous “big burner” of the Precision Induction Cooktop on the bar, on the opposite side of my kitchen (with my back to the dirty dishes), and made this delectable supper for my hungry crew. God is good!
- 2 lbs. lean ground beef
- 1 large onion, minced
- 4 cloves garlic, minced
- 4 cups Picante Sauce
- 2 cups red or black beans, rinsed and drained
- ¼ cup taco seasoning
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ cup fresh cilantro, chopped
- 1 cup frozen corn
- 1 cup sour cream
- 12 (6 inch) corn tortillas
- 5 cups Mexican cheese blend
- 1 head iceburg lettuce
- 2 - 3 roma tomatoes, diced
- sour cream for topping
- cilantro for garnish
- I don't know about your family, but mine loves onion flavor. The problem is, they don't know it. -lol- If I tell them onion is in a dish or they can see big chunks of it, they pick them out. I've learned to mince them very fine and they don't even notice. So, you prep your onion the way your family likes best. Mine were what I would call small dice (or large mince).
- This was a CRAZY head of garlic with two giant cloves (look at that monster!) and several very small. I sliced the two ginormous ones in half, so they would fit in my garlic press and considered them to be 4 average-sized cloves, all together. If you don't have a garlic press you can just crush or mince the garlic until it is very fine.
- In a large skillet, (I used my big 12" cast iron and it was a perfect fit on the NuWave PIC!), brown the hamburger, along with the diced onions and garlic.
- Drain any fat and then add the picante sauce, beans, taco seasoning, chili powder, cumin, cilantro, corn and sour cream to the skillet. Mix thoroughly and continue to heat, until the filling is warmed through.
- Spray a 9x13 baking pan lightly with your oil of choice to help prevent sticking.
- Layer ⅓ of the meat mixture into the bottom of the pan and then sprinkle with 1½ cups of the grated cheese.
- Layer 6 corn tortillas over the cheese. They will overlap.
- Repeat the layers, once again -- ⅓ of meat, 1½ cups cheese, 6 corn tortillas.
- For the final layer, spread the last ⅓ of meat mixture over the tortillas and then sprinkle with the remaining 2 cups of cheese.
- Bake at 350 degrees for 30 - 40 minutes, until it is heated through and bubbly.
- Allow the casserole to cool for 5-10 minutes, before you cut it. That will allow it to set up, a little, and be easier to serve.
- Serve on a bed of iceberg lettuce.
- Top with a dollop of sour cream, diced fresh tomatoes and chopped, fresh cilantro. If your family doesn't care for cilantro, chopped green onions would be gorgeous and tasty, as well.
Needless to say, I’m as thrilled with the NuWave Precision Induction Cooktop as I was with the NuWave Oven. You can bank on the fact that I am officially a hardcore Hearthware products fan and baby this is a TWO big-burner kitchen, now!
What’s your family’s favorite winter-time comfort food — the one that’s so delish and they get excited about when they hear that’s what’s for dinner? Did you change up a tried and true recipe and make it all your own? I hope you’ll share it in a comment, below!
I received a NuWave PIC in order to test it in my own kitchen and conduct this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my own personal experience with the product.