Enchilada Casserole

Someone needs to let my dogs know that it is 100 degrees outside.

Oh wait, it was only 98 yesterday.  I think they are sick of the air conditioning.  They go out and just lay in the sun. Crazy girls!

I started the day at Title Boxing.

Whoa Momma, it was a doozy!

I wanted to come home and lay on the floor for three days.  Not gonna happen in this house.  Justin was headed out to get an early start on the golf course, so I was on my own getting everyone up and ready for the day. (He gave me the morning off today for doing that!)

I grabbed a quick  meal before getting to work.  Chobani apple cinnamon with Udi’s gluten free granola.

Once everyone was gone, I melted into a chair and zoned out until my tummy let me know it was time to move again.

Meal #2: Egg whites with canadian bacon and gluten free toast with butter.

Besides letting the dogs in and out every five minutes, I didn’t do a whole lot yesterday.  I read a couple of books on my Nook and made an enchilada casserole.

It’s super easy to  make.  I make a large pan because there are five of us, so you might have to adjust the quantity of your ingredients.

• 2 or 3 lbs of ground beef (or turkey or chicken) with taco seasoning
• 1 large can of refried beans
• 1 can of refried black beans
• picante sauce
• cheddar cheese
• 2 cans of enchilada sauce
• corn tortillas

Brown the the meat, drain the fat if necessary, and add your seasonings.

In a large bowl, mix the two refried beans together and add some picante sauce to it.

Pour some enchilada sauce on the bottom of the pan.

Then start layering:

• 6 corn tortillas
• refried beans mixture
• meat
• cheese
• enchilada sauce

I make three layers.

Bake at 350 for 35 minutes or until the cheese is bubbly.

You can make it much healthier than I did by using lean meat, making your own refried beans, your own enchilada sauce and fat free cheese.  I make it quick and easy.

It’s a crowd pleaser!