Hola mis amigos, happy Friday!

Today's tip: always read a recipe all the way through before starting, that way you'll always be prepared for the next step!

Today's recipe is a fantastico way to use leftover taco meat.  You can also season chopped rotisserie chicken from the store for a quick variation, just add the meat last and stir to coat.

Taco meat:
Extra virgin olive oil
1 large sweet onion, chopped
1-2 jalapeno peppers, seeded and minced
4-5 cloves garlic, minced
2 lbs lean ground beef, turkey or chicken
1 1/2 tbsp ground cumin seed
2 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp mexican oregano (optional)
Coarse sea salt or Kosher salt & fresh ground black pepper to taste

Coat bottom of large saute pan (preferably with high sides) with thin layer of olive oil.  Heat pan on medium heat and add onion, stirring to coat onion with oil.  Saute onion until translucent.  Add jalapenos and saute until soft, a minute or two.  Add garlic and saute another minute, stirring occasionally.  I call these three aromatics the "Mexican Trinity," because most of my borderlicious recipes start with these three fresh ingredients.

Add meat to the pan and turn heat up to medium-high.  Brown meat, stirring frequently to break up chunks.  Do not drain the meat if you started with lean meat - fat is flavor!

Once meat is cooked through, add spices to taste and stir to thoroughly coat the meat.  If the meat is not saucy, add water 1/4 cup at a time and simmer until saucy.  Taste the meat and sauce and add seasonings if necessary.  I always end up adding a bit more seasoning!

I use half of this meat for tacos, tostadas or taco salads with all the trimmings - beans, cheese, lettuce, tomatoes, guacamole, sour cream and hot sauce!  Then a few nights later, make the Burrito Casserole with the leftover meat.  Or you can freeze the meat for later use in the casserole.

Burrito Casserole:
Extra virgin olive oil
1 pkg flour tortillas, taco size
1-2 cups taco meat
1 can refried beans (I prefer frijoles refritos negros, or refried black beans), or use black beans, rinsed
2 small cans fire-roasted diced green chiles
1 can no salt added corn, drained
1 14-oz can green or red enchilada sauce
2 cups sharp cheddar cheese, shredded

Preheat oven to 425 degrees.  Spread thin layer of olive oil on bottom of 9.5X13.5 inch glass baking dish.  Coat three tortillas in olive oil, then set aside for last layer.  Layer fresh tortillas to just cover bottom of dish, cutting them to fit the shape of the dish.  Mix taco meat, beans, chiles and corn in medium bowl.  Spread half of meat mixture over tortillas.  Pour half of enchilada sauce evenly over meat mixture.  Sprinkle half of cheese over sauce and top with another layer of tortillas, pressing down a bit to squeeze out any air pockets.

Layer rest of meat mixture over tortillas, drizzle with enchilada sauce, then top with the oil-coated tortillas you set aside earlier and spread the remaining cheese evenly on top of the tortillas.  This will give the casserole a very crunchy, crisp top crust.  Bake on center oven rack for 15-20 minutes or until cheese is lightly browned and crunchy.  Remove from oven and let rest for ten minutes before cutting with sharp, serrated knife and serving in large bowls with a wide spatula.  Serve with hot sauce and a dollop of sour cream.  Don't forget a frosty cold mug of cerveza with a lime wedge!  Ole!

Makes six large servings or eight smaller servings.