Somewhere between the last pool days of summer and the first few weeks of school, August has a way of reminding us just how quickly life can go from relaxed to completely scheduled.
By now, backpacks have found their permanent spot by the door, homework is officially happening and sports practices, dance classes and other activities are starting to take over the calendar. We’re figuring out the new routine, even if some nights that routine still feels a little questionable.
So for the final installment of Around the Table, we’re going with Mexican-inspired comfort food and celebrating two things at once: the end of a great summer and the fact that we’re making it through the beginning of another school year.
This Cheesy Beef Enchilada Casserole has everything I want from a school-night dinner: ground beef, tortillas, enchilada sauce and lots of melted cheese. There’s no rolling individual enchiladas. Just layer everything in a casserole dish and let the oven do the rest. Add easy cilantro lime rice and a shortcut tres leches cake that begins with a boxed cake mix, and dinner is handled.
And parents, this might be the week to pull out the margarita glasses. Make your favorite margarita, add plenty of fresh lime and consider it a toast to another summer in the books—and to surviving those first chaotic weeks back at school.
Of course, there are also nights when even a “simple” recipe feels like too much. Spartanburg has us covered there, too. Los Mexicanos and Monterrey Mexican Restaurant in Hillcrest are longtime favorites when dinner needs to happen without us cooking it. Bronco Mexican Restaurant is another gem in Cedar Springs, and if you’re headed downtown, Señor Birds makes a fun night out.
Because the whole point of this series was never to make weeknight dinner another thing we have to do perfectly. Sometimes dinner is homemade. Sometimes it starts with a boxed mix and a can of enchilada sauce. And sometimes someone else makes it entirely.
As long as we find our way back around the table, I’d call it a win.
Cheesy Beef Enchilada Casserole
Serves: 6
Ingredients
• 1 pound ground beef
• 1 packet taco seasoning
• 1 can (10 ounces) red enchilada sauce
• 8 small flour tortillas
• 2 cups shredded Mexican-blend cheese
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• Sour cream, diced tomatoes and sliced green onions for serving
Directions
1. Preheat the oven to 375 degrees. Brown the ground beef in a large skillet and drain excess grease. Stir in the taco seasoning according to package directions.
2. Spread a thin layer of enchilada sauce in a greased 9-by-13-inch baking dish. Layer tortillas, seasoned beef, black beans, corn, enchilada sauce and cheese. Repeat the layers, finishing with tortillas, remaining sauce and plenty of cheese.
3. Bake for 20 to 25 minutes, until hot and bubbly. Top with sour cream, tomatoes and green onions before serving.
Easy Cilantro Lime Rice
Serves: 6
Ingredients
• 2 packages microwave jasmine or white rice
• 2 tablespoons butter
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt to taste
Directions
1. Prepare the rice according to package directions. Stir in the butter, lime juice and cilantro. Season with salt and serve warm.
Shortcut Tres Leches Cake
Serves: 12
Ingredients
• 1 box white or yellow cake mix, plus ingredients called for on the box
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1/2 cup whole milk
• 1 container whipped topping, thawed
• Ground cinnamon
Directions
1. Prepare and bake the cake in a 9-by-13-inch pan according to package directions.
2. Allow the cake to cool slightly, then use a fork or wooden skewer to poke holes all over the surface.
3. Whisk together the sweetened condensed milk, evaporated milk and whole milk. Slowly pour the mixture over the cake, allowing it to soak into the holes.
4. Refrigerate for at least two hours, or overnight. Spread whipped topping over the chilled cake and finish with a light sprinkle of cinnamon.
And with that, our three-part Around the Table series comes to an end. If there’s one thing worth carrying into the school year, it’s this: dinner doesn’t have to be impressive to be important.
Turn off the screens when you can. Ask everyone about the best part of their day. Sit together for 20 minutes, even if you’re eating takeout straight from the containers. And on those evenings when everyone makes it to the table at the same time? Pour that margarita and celebrate the little victories.
We made it through summer. We’re making it through back-to-school season. I’d say that’s worth a toast.
Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email thekitchencorrespondent87@gmail.com.
