On Jul 10, 9:46*pm, sf > wrote:
> On Sun, 10 Jul 2011 18:03:03 -0700 (PDT), Bryan
>
> > wrote:
> > I agree that the "coarsely chopped onions" added after the beef has
> > been cooked are much better than the sauteed (IMO, overcooked) onions
> > are better,
>
> Yes, add them at the end of cooking the beef and cook a minute or two.
> The point of a casserole is to combine cooked items and "heat" it up:
> The End.
>
Good to know that tip about the onions.
>
>
> > and that canned "regular red enchilada sauce" can be quite
> > good, and is certainly better than the Ro-Tel type "chopped tomatoes
> > with green chiles" called for in the OP's recipe. *
>
> Ro-Tel is not a "go to" in my book and I just used exactly what the
> recipe called for (not the same as ro-tel) last week and it worked for
> me.
>
>
Some people really rave about Ro-Tel and keep their pantry stocked but
I've never been impressed with the stuff so of course I don't keep it
on hand.
>
>
> As far as cilantro in general, I've already said that I didn't like it
> immediately... well, I liked it enough to try it again... and again...
> and again. *
>
>
It has a distinct not so much musty taste as an overpowering one that
I can't put my finger on. Not soapy as others have described, but a
very dominating unpleasant one that drowns out other flavors for me.