Mexican Stroganof

Mexican Stroganoff

I had no idea what to call this dish.  It came about because I didn’t read a recipe all the way through.  Have you ever done that?  It happened to both me and my son yesterday. When I started to make dinner using a recipe that I had clipped out of a Taste of Home magazine years ago, my momentum stalled when I came to the line that said stir such and such ingredients in a bowl.  Wait, how was this supposed to get hot?  Reading on I realized I had picked a baked dish and  I was in this for a quick skillet meal!  I had already spent my usual dinner prep time at the dentist with one of my children and we all had somewhere to be later in the evening.  With time being of the essence, I decided to punt.  This is the result and it was good enough to enter our regular rotation AND it lends itself to variations (see recipe).

Mexican Stroganoff

The Musician often makes cookies using my blog while over at friends’ homes.  Yesterday, he came running into the house looking for spices to make gingerbread men.  He started taking all of the contents of my spice cupboard out (not a great thing for me, but I digress) looking for ground cloves.  I kept telling him that I didn’t think I had any.  When he had the entire cupboard almost empty, he yelled “aha!” and turned to me with a bottle of whole cloves.  I suggested that he not make gingerbread men, but he had already started.    He had left a bowl full of unflavored dough in a mixing bowl just down the street.  So, a bit unwillingly, I let him get out my spice mill (aka electric coffee grinder).  He ground up what he wanted and then left me with a very clove smelling mill.  I threw in a slice of bread and whirled it around to pick up all of the brown specks of cloves, but that did little to get rid of the smell.  I was getting a little desperate that everything I ground in the future would be tainted with cloves when I saw the little plate of kumquats I had picked up a few days ago.  Granted it was a little messy, but that little guy saved my grinder.  I wiped out all of the pulverized bits and was pleased to have no cloves left.

Mexican Stroganof
 
Ingredients
  • 1 pound cubed chicken, pork or ground beef
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup salsa
  • 3 ounces cream cheese
  • 8 ounces shredded Cheddar cheese
  • pasta, rice or baked potato
Instructions
  1. Cook meat in a large skillet.
  2. If cooking chicken or pork, use 2 Tbsp olive oil.
  3. If cooking ground beef, drain when cooked.
  4. Keeping the heat on medium low, add the remaining ingredients and stir until all of the cheeses are melted and incorporated.
  5. Serve over carbs of your choice: (rice, potatoes, noodles, etc)

 

 

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