On Wed 28 Sep 2005 11:27:00a, zxcvbob wrote in rec.food.cooking:

> I bought a 6.6 pound can of nacho cheese flavored sauce. It contain a
> significant percentage of real cheddar cheese, and has a mild jalapeno
> flavor.
>
> What are some good ways to use it in cooking as a base ingredient rather
> than as a sauce? Like maybe adding it to some sauteed onion and celery,
> and thin with a little beer or chicken stock to make cheese soup?
>
> It's kind of like Iron Chef. ;-)
>
> One thing I'm planning to do is make a stacked (as opposed to rolled)
> enchilada hotdish. I just made this up:
>
> Brown a pound of very lean hamburger or ground turkey with a chopped
> yellow onion and a twist of black pepper. Add a heaping tablespoon of
> hot Chimayo chile pepper and a little chicken or pork stock, and simmer
> until almost dry. Do not add any salt because other ingredients later
> are salty. Set aside.
>
> Pour a 10 ounce can of red enchilada sauce in a 9x13" lasagna pan. Cut
> a package of yellow corn torillas in half so they will stack better.
> Thickly spread refried bean on enough tortilla halves to put down a
> layer in the pan. Top with a layer of tortilla halves spread with
> cheeze sauce. Then spoon on a layer of meat. Repeat. Top with a can
> of hot enchilada sauce and grated real cheese. Bake at 325 degrees for
> about 30 to 45 minutes.
>
> Best regards,
> Bob
>

I think it would make a great Baked Macaroni and Cheese.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974