Today is National Curry Chicken Day and (oh yeah!) National Glazed Donut Day. So what do Beefy Enchilada Cups have to do with either of these National Days? Absolutely nothing. Not even in my wandering mind.
While I like Curry, I made the mistake of making Curry Chicken early on in my married life. Huge, huge mistake. Hubby hates curry. Hate isn’t even strong enough a word. So curry isn’t even a spice we have in the spice cupboard. Let me tell you, when you see the spices we do have (and use on a regular basis), that’s saying a lot.
So Curry Chicken was not happening, unless I wanted to eat alone. Now Glazed Donuts is another story. Who doesn’t like Glazed Donuts? I suppose we could make our own – all hot and sweet and oh so delicious. But then again, less than a mile from our house is Mr. T’s Donuts, always open – as in 24-7. Let me tell you, Mr. T’s is one of the top donut shops in the country. They have everything you can imagine – donuts for every holiday theme. Bacon Donuts, Guava Jam Donuts, and one of my favorites – the Cronut. My feeling is, why make my own when I can get the best right down the street.
Guess that just leaves us with Tuesday. And as you all know, Tuesday is Tijuana Tuesday in our house. Something delicious inspired by Mexican Cuisine that can be served with a giant pitcher of Margaritas. These amazing spicy little cups of seasoned meats were a big, big hit. Yum! All the goodness of an Enchilada that you can hold in your hand.
Beefy Enchilada Cups
1 lb Ground Beef
1/4 lb Chorizo
2 tablespoons Taco Seasoning
1 cup Hot Red Enchilada Sauce
1 (8 oz) can Crescent Dough Sheets
1 cup Sour Cream
2 Roma Tomatoes
1/2 Red Onion
Heat oven to 375 degrees. Spray 8 regular-size muffin cups with cooking spray. Set aside.
On large cutting board, unroll dough and cut into 8 squares with sharp knife or pizza cutter. Line the prepared muffin cups by pressing 1 dough square in bottom and up side of cup. Set aside.
In large cast-iron skillet, cook beef with chorizo over medium-high heat for about 10 minutes, stirring frequently, until no longer pink; drain. Return to skillet; stir in 1/2 cup of the enchilada sauce and the taco seasoning mix; cook 2 to 3 minutes or until sauce is slightly thickened. Remove from heat; cool 5 minutes.
Divide beef mixture evenly among dough-lined cups, about 1/4 cup in each.
Bake 12 to 15 minutes or until dough is deep golden brown and filling is heated through. Cool in pan 5 minutes; using metal spatula, run around edge of each muffin cup to remove from pan.
In a small bowl, mix remaining 1/4 cup enchilada sauce with the sour cream. Dice tomatoes, red onions and avocados.
Arrange cups on a serving platter. Top with a dollop of sour cream, tomatoes, and onions as desired.
Great with Frijoles Negros Refritos (Refried Black Beans) and margaritas.