TGIF!!! It’s been a loong week! I’m glad to say goodbye to it (though I wish I could say goodbye to tomorrow too, going to be a busy one.) But it wasn’t all that bad. I received a wonderful review for Yesterday’s Tomorrow at the Long and Short Review site. Starting tomorrow it’ll be up for Book of the Month for March as well.
I hate figuring out what to feed everyone for dinner. I have 1 21 year old, 2 teens and 1 preteen and it’s a rare occasion that they can agree on anything. One recipe I’ve discovered they’ll all eat is
THE WHOLE ENCHILADA PIE
1 lb hamburger 2 garlic cloves chopped or pressed 1 med onion chopped 1/3 cup bottled picante sauce 1 16oz can refried beans 1 10 oz can enchilada sauce 1/2 cup sliced, pitted black olives (totally optional. I’m not a fan so I tend to leave them out or cut way back on them) 1 tsp salt 6 cups crushed corn chips 3 cups grated cheddar cheese (or mix it up with a Mexican blend)
Preheat oven to 375. Grease a 9×13″ glass pan. In large fry pan, brown burger with onion and garlic until onions are soft and burger is brown. Lower heat and add picante sauce, beans, enchilada sauce, olives and salt. Stir & cook until bubbly. Remove from heat. Place 1 cup of chips in bottom of glass pan. Put 1/2 of burger mixture on top. Top with another cup of chips and 1 1/2 cup cheese. Put rest of mean, then rest of chips cover with rest of cheese. Bake for 30-40 minutes until hot and bubbly.