Thursday, October 11, 2012

Flash from the Past....week of October 5th

Coworkers from the present...

Coworkers of the past....

Frankenruby  :-D

Fried Mac and Cheese

My breast friends.....

Talk derby to helmet.  :D

Cheesy Enchilada Casserole

It's definitely casserole weather here in Iowa.  I found this recipe on Pinterest (weird, right).  It was very easy to make, and made my tummy smile.  

What you'll need:

  • 1 pound lean ground beef ( lean)

  • 1 large onion, chopped or season with Onion powder or minced onion

  • 2 1/2 cups salsa

  • 1 can (15 ounces) black beans or red kidney beans, rinsed and drained

  • 1/4 cup reduced-fat Italian salad dressing

  • Taco seasoning packet

  • 1/4 teaspoon ground cumin

  • 6 flour or corn tortillas (8 inches)

  • 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)

  • 3/4 cup sour cream  *Note: I used 1/2 cup

  • 2 cups shredded Mexican cheese blend or your favorite cheese

  • 1 cup shredded lettuce

  • 1 medium tomato, chopped

  • 1/4 cup minced fresh cilantro

    What you'll do:

    • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
    • Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
    • Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
    • Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
    • The last & final layer should be a healthy dose of grated cheese.
    • Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
    •  Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

  • Mr. Whoa rating:

    I think it would have been a lot better had I added more tortillas.