The Race for Hope 5k was a great success! My team, put together in memory of my mom, raised over $3,200! A big group of us got together on race day and had a good time walking or running the 3.1 miles. One of the guys on our team finished really well- number 43 out of thousands of people- we watched him run towards the finish line while those of us who walked were still about 2 blocks from the start line. Insane.
Some of my team, posing together after the race.
After the 5k, the team came over to my place for enchiladas and margaritas (because it was Cinco de Mayo, after all!) I thought I had probably gotten myself in over my head with inviting 30 people over for food and drinks, but it ended up going without a hitch!
A peek into how crowded my studio apartment was…
I thought I’d post here just in case you find yourself needing to feed an obscene number of people- this recipe comes together easily, you can do almost all the steps in advance, and it’s cheap (which is nice when you’re feeding such a big crowd!). In terms of drinks, we got by quite nicely with two bottles of tequila, margarita mix, some limeade concentrate, and a big case of Yuengling for after people got their margarita fill.
On to the enchilada recipe- here’s what you’ll need for 60 enchiladas:
60 burrito-sized tortillas (I used flour)
4.5 pounds of low-fat ground beef
4 packets of taco seasoning
2 onions, chopped
3 cups of white rice, cooked
4 cans of refried beans (I used a can that had both black and pinto)
1 large jar picante salsa
2 cans Rotel
2 small cans chopped green chilis
6 cans red enchilada sauce
Lots of shredded mexican cheese
1) Combine salsa with 2 cans rotel and 2 cans green chilis, set aside
2) Brown ground beef and onions in the same pan (I did this a pound at a time). When the meat is brown, mix in the taco seasoning following package directions. Set meat mixture aside.
3) Now you’re prepared to assemble the tortillas: I took one tortilla, spread some refried beans in a line down the middle, added a small amount of rice, a spoonful of the salsa mixture, and then the ground beef/onion mixture.
4) Roll the enchilada (it will be open on both ends).
5) Arrange the enchiladas- I fit 10 in each 9x13 casserole pan, but they were a little cramped.
6) Once the enchiladas are at this step, you can put them in the fridge until you’re ready to cook them.
7) To cook the enchiladas, cover each 9x13 dish of them with a can of enchilada sauce, and then sprinkle liberally with cheese.
8) Bake in a 350 degree oven for 15-20 minutes (because everything is cooked, this step is just to make them hot and melty).
Yum- everyone seemed to like these. They are a little spicy, so if you’re sensitive to heat, just omit the canned green chilis. Best of all, they fed a crowd without costing too much, and they allowed me to be part of the party, since most of the prep work can be done the day before.