Thank you to the soldier, the wife or husband left at home and the children who may not understand why Mommy or Daddy is not there to tuck them in at night.
THANK YOU.
Thank you to the soldier, the wife or husband left at home and the children who may not understand why Mommy or Daddy is not there to tuck them in at night.
THANK YOU.
My Beef Enchilada Casserole:
1 1/2 lb. hamburger, browned
1/2 c. onion, chopped
2 packets taco seasoning
1 can refried beans
1 box Rice-a-roni cheesy rice mix
1 can enchilada sauce
1 pkg. corn tortillas
2 c. monterey-jack cheese
Preheat oven to 350 degrees F.
Brown hamburger and onion in lg. skillet. Drain grease and add taco seasoning, 1/2 c. water, and refried beans. Mix and put aside.
In a pot, prepare rice mix according to directions. (I like the cheesy rice mix, but almost any type of boxed rice will work. The cheesy just makes it more Mexican to me)
Take a 9 x 11 glass casserole dish and pour a little of the enchilada sauce on the bottom until it covers (or you can spray with Oil). Tear 3-4 corn tortillas into bite size pieces and layer on bottom. On top of tortillas, spread rice mix out evenly. The hamburger/bean mixture is layered on top of that and then another layer of torn tortillas. Pour the rest of the enchilada sauce on top of the tortillas (you can put several layers of tortillas down, just make sure you pour enchilada sauce over each layer). Top with cheese.
Bake 30-35 minutes in 350 degree oven. Serve.
We really enjoy our Tex-Mex food in this house and I had enough left that we can have left-overs on Friday (T-ball game night), which I will probably serve with a salad. Yumm-O (to quote Rachel Ray).