Tuesday, May 4, 2010

A Little Cinco de Mayo Grub

In honor of Cinco de Mayo, I thought I would share one of our favorite Mexican dishes.    Though it certainly isn’t authentic Mexican.    Only in North Carolina could there be a way to put Cream of Mushroom soup in a Mexican dish… but I digress. 

Stay with me… ignore the fact that you ever read about C.O.M.S. and I promise this will knock your socks off

I was given this recipe by my Mother in Law in a fabulous cook book with all sorts of family recipes.  So… if for some reason this post disappears in the next few hours,  it is because I probably found out it was a top secret recipe that I wasn’t supposed to share with the whole world.  

But here goes.

Hombres  (literal translation ---man)
Really, they are enchiladas.  But Hombres sounds way better.

1 1/2 lb of ground beef
8 oz sour cream
1 can cream of mushroom soup
Monterey jack and cheddar cheese (I usually just use cheddar)
Package of flour tortillas (large)
1 1/2 Tbs of chili powder
onion (I used about 1/2 cup max..maybe less)


1- Sauté the ground beef and chopped onion
2- Add in 1 1/2 Table Spoons of Chili Powder


3- Drain the grease out of meat mixture

4- Spray/grease a large glass baking dish

5- Pull out your Tortillas—begin filling them with the mixture


6- And roll them up…then place them in the glass dish


You must make sure you don’t fill them too full, and hold them together as you are rolling.


And you will end up with a beautiful tray of Hombres
like the one above.


Next comes the fun part of pulling out the rest of the ingredients
7- Mix the Sour cream and Cream of Mushroom soup

IMG_6540Forgot to take that picture until after it was all used!
Ignore that there is Cream of Mushroom soup in the mixture
You can try just sour cream…But I promise—It won’t be as good.


8- Next, smother the whole tray with salsa,
covering the Hombres and getting into the cracks


9—Spread the creamy mixture over the Salsa.


10- Then cover with Cheese.  Lots and lots of cheese.  YUM!


You’re going to love the profile view…


Then just pop it in your fridge until you are ready to cook.  
Great for busy moms who can assemble during nap time, but cook later in the day.  Also a great new-mom meal (sans onions)


11-  Bake at 350 degrees for about 30 minutes or until sauce is all bubbly and cheese is gooey and melted.

And can you believe that I didn’t get a shot of it cooked? 
                      I am such a Pioneer Woman drop out. 
This whole recipe post/ photo play by play is not easy stuff.
But I am sure you all understand that come 6:00 the natives were restless and the last thing on my mind was grabbing my camera to capture the cheesy ooey gooey goodness. 

But trust me…. this Mexican dish will WOW you.  
Everyone always asks me for the recipe.   No one ever believes there is Cream of Mushroom soup in it.   And honestly, no one ever knows unless I tell them.  The salsa, creamy mixture and cheese blend to make the best enchilada sauce ever.   

** Serving can be a tad tricky… especially the first one.  (hint..check the side of the dish to look for the break between tortillas)  I use an extra large spatula to serve, or two spatulas


So…. Happy Cinco De Mayo! 
            Let me know if you try the Hombres!



  1. I'm going to make this ASAP!

  2. p.s. I FULLY believe in the power of Cream of Mushroom Soup! It is an integral part of MANY recipes I make! :)

  3. That looks delicious! I love Mexican food. Have a wonderful day!

  4. Thank you for this. It's in my fridge now all ready for fam cinco de mayo night!

  5. I have a similar recipe, only it uses cream of chicken soup! (My husband hates mushrooms, and can spot COMS a mile a way. Seriously.) I'll have to try this, and see if he notices!

  6. YUM...This sounds great! Thank YOU!!


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