Enchilada Casserole

I can be changed by what happens to me. I refuse to be reduced by it.

MAYA ANGELOU

Fatigue has been my excuse to let some things fall between the cracks. I mean this literally, like in my floors that haven’t been swept all week. After letting dishes and grime pile up in my sink, I decided it was time to take action. I started by coating the sink in baking soda.

Then simply poured boiling water in it.

After a quick wipe, it was nice and shiny again.

I love simple cleaning techniques that allow me to start on my next mess…

Enchilada Casserole

Ingredients:

½ package MorningStar Grillers Recipe Crumbles (substitute ½ pound ground beef, if desired)

1 packet taco seasoning

4-6 small corn tortillas

½ can fat-free refried beans

1 cup cheddar cheese, shredded

sour cream, lettuce, and tomato to garnish

Directions:

1. Preheat oven to 350 degrees. Pour meat crumbles into skillet and mix in taco seasoning as directed.

2. In a small, round baking dish, start by layering meat crumbles.

3. Spread beans over tortilla and lay on top.

4. I used two tortillas per layer to completely cover.

5. Top with more meat crumbles.

6. Sprinkle cheese on top. Continue with layering until dish is full. Then bake for 25-30 minutes.

7. Enjoy!

Spicy, melt-in-your-mouth perfection at its best! I savor eat bite with a little bit of cool tomatoes and sour cream.

I like to keep it simple these days, and this dish is definitely simple. When Mexican sounds good, it’s an easy option to turn to.

Since I am currently cooking for just two, this is the perfect sized dish to avoid crazy leftovers.

Have you tried substituting MorningStar Grillers Recipe Crumbles for ground beef?