I saw this easy 7-Layer Mexican Dip Burrito recipe on Pinterest the other day. I pinned it to make at a future point as it looked really good. The recipe comes from a page called Sweet Peas Kitchen, and it is a winner.
Not only did it look very easy to make, but I loved that it had an abundance of fresh and simple ingredients. I also loved that it appeared to be quite adaptable to whatever you like and enjoy in a layered Mexican Dip.
I have made several versions of that on here. When I was in the U.K. I made a Spooky version for the Missionaries at a Missionary Get-together we were having one year. Complete with black olive spiders, etc.
I also used to make a pretty standard version to take to Potlucks and such in the U.K. It always went down a real treat.
- 1(15.5 oz./454g) can refried beans
- 1 cup (120g) grated cheddar cheese
- 1/2 cup (60g) dairy sour cream
- 1/2 cup (about 20g) shredded lettuce
- 1/4 cup (45g) sliced black olives
- 1 large tomato, diced
- 1/2 cup (120g) guacamole, homemade or storebought
- 4 large flour tortillas
- chopped spring onions, or red onions
- diced peppers, jalapenos etc.
- your favorite tomato salsa
- Try adding a layer of cooked spicy meat, chicken or beef, even pork would be nice. They would be a tasty way to use up leftover cooked meats. Shred or chop really fine.
- Rather than using refried beans, why not add some cooked black beans or pinto beans.
- You could add some cooked spicy rice and make these even heartier. If you buy the precooked pouches of cooked rice, they make a really great Mexican one.
- Fresh pico de gallo is also a great addition. You can use as mild or as spicy as you wish!
Easy 7-Layer Mexican Dip Burritos
Ingredients
- 1(15.5 oz./454g) can refried beans
- 1 cup (120g) grated cheddar cheese
- 1/2 cup (60g) dairy sour cream
- 1/2 cup (about 20g) shredded lettuce
- 1/4 cup (45g) sliced black olives
- 1 large tomato, diced
- 1/2 cup (120g) guacamole, homemade or storebought
- 4 large flour tortillas
- chopped spring onions, or red onions
- diced peppers, jalapenos etc.
- your favorite tomato salsa
Instructions
- Prepare all of your ingredients so that they are ready to go. Chop the vegetables, grate the cheese, etc.
- Heat the refried beans according to the instructions on the tin. (I heated mine in the microwave on high for two minutes, stirring them halfway through the heating time.)
- Lay out your flour tortillas in one layer on a flat surface.
- Working from one side to the other, apply lines of your ingredients next to each other in a row, dividing them equally amongst the tortillas.
- Roll up the tortilla to encase the fillings, tucking in the ends.
- Cut in half and serve on a place with your favorite salsa for dipping or spooning over top.
Did you make this recipe?
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- 6 TBS (86g) butter, at room temperature
- 3/4 cup (144g) granulated sugar
- 1 large egg
- 1 1/2 cups (187g) plain all-purpose flour, unsifted
- 2 tsp baking powder
- 1/2 cup (120ml) whole milk
- 1 - 2 fresh apples, peeled, cored and cut into thin wedges (I used red fleshed sweet tart apples)
- 1 TBS sugar mixed together with 1 tsp ground cinnamon
- 4 cups (950ml) whole milk
- 4 large egg yolks (or 5 medium)
- 2/3 cup (125g) caster sugar
- 1/4 cup + 3/4 TBS (57g) cornstarch (corn flour)
- 1/4 tsp vanilla extract
"French Laundry's" Apple Kuchen with Custard Sauce
Ingredients
- 6 TBS (86g) butter, at room temperature
- 3/4 cup (144g) granulated sugar
- 1 large egg
- 1 1/2 cups (187g) plain all-purpose flour, unsifted
- 2 tsp baking powder
- 1/2 cup (120ml) whole milk
- 1 - 2 fresh apples, peeled, cored and cut into thin wedges (I used red fleshed sweet tart apples)
- 1 TBS sugar mixed together with 1 tsp ground cinnamon
- 4 cups (950ml) whole milk
- 4 large egg yolks (or 5 medium)
- 2/3 cup (125g) caster sugar
- 1/4 cup + 3/4 TBS (57g) cornstarch (corn flour)
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9-inch round springform pan and dust lightly with flour, tapping out any excess flour.
- Cream the butter and sugar together until light and fluffy with an electric mixer. Beat in the egg until creamy.
- Sift the flour, baking powder and salt together. Add this mixture to the creamed mixture alternately with the milk, making three dry and two wet additions.
- Spoon the batter into your prepared pan, smoothing over the top evenly. Arrange the apple slices in the top of the cake, spoke fashion, beginning at the center of the cake.
- Sprinkle the cinnamon sugar evenly over top of the cake.
- Bake in the preheated oven for 40 to 45 minutes, or until well risen, golden brown and a toothpick inserted in the center comes out clean. (Mine took an additional 10 minutes.)
- Make the custard while the cake is baking. Whisk the egg yolks, sugar and cornstarch together in a medium sized saucepan until it is smooth, thick and yellow.
- Heat the milk in the microwave just until bubbles appear around the edges. Do not let it boil.
- Slowly whisk the milk into the egg/sugar/cornstarch mixture, whisking constantly, until all of the milk has been added.
- Place over medium high heat and cook, stirring constantly, with a whisk until the custard has simmered for a few minutes and thickened up to the desired consistency. It should coat the back of a metal spoon. Place a piece of plastic cling film over the top to help prevent a skin from forming.
- Serve the cake slightly warm and cut into wedges with the warm custard for pouring over top. (I did dust the top of my cake with icing sugar for presentation purposes.)
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
This past weekend was the Canadian Thanksgiving Holiday. Well, it is actually today (Monday) but most people cook their dinners on the Sunday. That gives everyone a day for travelling back home on Monday if they have had to travel any distance.
When I was a child it was always one of my favorite holidays. I loved Thanksgiving. My mother always cooked a large turkey dinner with all of the fixings. I loved my mother's stuffing. She used a delicious mix of bread and potatoes, along with herbs seasonings and onions. the stuffing was always my favorite part of the meal and I could have been perfectly happy to sit down to just a plate of that and nothing else!
We had planned to celebrate Thanksgiving at my sister's this year with fried chicken rather than turkey, but unfortunately everyone but myself came down with Covid on Thursday. As I write this, I am still waiting. No symptoms as of yet. (Fingers crossed I don't get it!)
I had a small turkey breast in my freezer and so I decided to take it out and cook myself a small Thanksgiving dinner with all of the trimmings. (See photo above)
- 1 cup (125g) cooked turkey, cut into bite sized pieces
- 1/2 cup (120ml) leftover gravy
- 1/4 cup (62g) cranberry sauce
- 1/2 cup (75g) cooked green beans
- 1 cup (100g) prepared stuffing
- salt and black pepper to taste
- butter to dot (about 1/2 TBS)
If you don't have any leftover gravy, you can always use my how to make Perfect Gravy From Scratch recipe. It enables you to make as much or as little gravy as you wish from simple store cupboard ingredients.
I used stove stop stuffing. In the U.K. you could use Paxo.
Everything really is pretty self-explanatory. You can use any leftover vegetable you might have, rather than the green beans. You could also use this recipe to use up leftover roast chicken, or even pork.
Leftover Turkey Stuffing Casserole
Ingredients
- 1 cup (125g) cooked turkey, cut into bite sized pieces
- 1/2 cup (120ml) leftover gravy
- 1/4 cup (62g) cranberry sauce
- 1/2 cup (75g) cooked green beans
- 1 cup (100g) prepared stuffing
- salt and black pepper to taste
- butter to dot (about 1/2 TBS)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 2 cup (1/2 liter) casserole or pie dish.
- Lay the pieces of turkey in a single layer in the bottom of the dish. Season to taste with salt and pepper. Spread the gravy over top of the turkey evenly.
- Sprinkle the green beans over top of the gravy and then dot with the cranberry sauce, spreading it out evenly over top of the casserole.
- Crumble the leftover stuffing over top of everything and spread it out to cover. Dot with butter.
- Cover with a lid or a buttered piece of aluminum foil.
- Bake in the preheated oven for 20 minutes covered. Uncover and bake for an additional 10 to 15 minutes until everything is hot and bubbling and the stuffing is golden brown.
- Serve hot with your favorite sides.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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