Enchilada Caserole

One of the funniest people I've ever seen is the guy with the 'Mexican Astronaut' bit, you know him, "I Jose Jiminez. I want to be astronaut." Remember, he used to do the Sullivan show all the time. That was a funny motherfucker.

Well, he represented my closest encounter with someone of the Hispanish persuasion until being forced to work with some of these fuckers the Cheer Captain brought out of Texas. Of a dimwitted lot, perhaps Speedy Gonzalez is the biggest dullard. Not funny at all, no sense of humor, a fucking dishrag. I tried to get him to do 'Jose Jiminez' in every staff meeting, but he just gave me that goofy grin. His popularity would have soared if he'd just gone out in front of the cameras last week and done the entire 'Mexican Astronaut' bit. Trust me, my political instincts are never wrong.

Well, now it looks like we're losing him. Certainly not a big loss; he had no place in the coming Dick Administration, but you hate to see the cocksuckers who oppose me and this country get away with something like this.

They will pay. That's all I'll say.

Today's recipe comes from my evening meal at the Gonzalez home back a few years ago.

It was much more normal than you would think.

None of them were wearing sombreros or ponchos like in the movies.

They did have a Chihuahua, however; a little rat fucker named Pepe.

So, the evening turned out to be as dull as dish water, but Old Lady Gonzalez served this Mexican caserole that was a keeper. I asked for and received this recipe. Now, as our failed 'Mexican Astronaut' makes his way into the history pages of the shamed, I give you his Mexican caserole.

Enjoy the fucking beef.

Alberto Gonzalez' Mexican Caserole

INGREDIENTS
1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
Cover and bake in preheated oven for 20 minutes.
Remove from oven and let sit for 5 minutes before serving.