“If you buy chocolate with loose change the calories don’t count.” ― Janet Evanovich, Ten Big Ones

I love a rainy Monday! Good day to stay in and do some cleaning. I’m still working on getting settled in so I’m always looking for the right place for everything. No matter what I do there never seems to be enough space. (Maybe I just have too much junk)

Example being – loose change. It adds up (which is a good and bad thing). What do you do with yours?  Back in my apartment (and then it moved with me to my old house) I had cleaned out one of those huge popcorn tubs (a Shrek one, none the less) from the movie theater and used it for years.  I eventually filled it and plan on cashing it in but I guess I want to upgrade a bit from the cardboard Shrek bowl.

This morning, I cleaned out the junk drawer (which was consumed with change) and without any better ideas, I washed out a fairly attractive plastic pot from which the plant had been transplanted. It will work for now. I’ll just hide it in a corner.

Whatcha think?

So last week I made enchiladas – which were awesome! So how do you improve on that???

Make an enchilada casserole!!! We southerners love us some casseroles!!! It’s creamy comfort in a pyrex dish! The peanut gallery should all appreciate this – well, almost – the DH dislikes anything that has the word “creamy or cheesy” in the title. But that’s just a mind thing because once he tastes it – that all goes out the window!! Gotta love him!

I adapted this recipe from Get off Your Butt and…..Bake. Love that name!

Cheesy Enchilada Casserole

  • 1 pound lean ground beef ( lean)

  • 1 large onion, chopped

  • 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

  • 1 pack of Taco seasoning

  • 6 flour or corn tortillas (8 inches)

  • 1 small can of mexicorn, drained

  • 3/4 cup sour cream

  • 2 cups shredded Mexican cheese blend or your favorite cheese

  • 1 cup shredded lettuce

  • 1 medium tomato, chopped

  • 1/4 cup minced fresh cilantro

    You start by browning you meat and onion, drain.

    Next mix in your beans, corn, salsa, dressing, seasoning.

    Then stir in your sour cream.

    In a 2 quart baking dish, put a thin layer of the meat mixture down, so there will not be any sticking.

    Place a flower tortilla on the bottom and layer with 1/3 meat mixture and cheese.

    Repeat 2 more times, topping off with a generous amount of cheese.

    Bake at 350º for 30 minutes or until hot and bubbly.

    Serve with shredded lettuce, tomatoes and cilantro. (I’ll add a dollop of sour cream too!)

    Mexican cornbread will go great with this and just so you know (although, I’m sure you already did) things in my kitchen do not always turn out right.  So why not show you that too. 🙂

    Here’s my mexican cornbread – not to mention, I burned the snockers out of my finger when this fell apart! Oh well!!

    One good thing about ugly cornbread is that I didn’t mind cutting (scooping) myself a piece while it was still hot. Couldn’t look any worse!

    ’till next time folks!