Happy Friday Fellow Foodies! It’s been an insane week for me between school orientations, carpool schedules and a massive catering order that has had me decorating hundreds of cupcakes and baking just as many cake pops for a large wedding this weekend. What on earth do I feed my family in the midst of the madness?
Thankfully, a carefully planned trip to the grocery store set me up for success. I purposely picked meals that would be easy to prepare…marinated steaks on the grill, chef salads, cheeseburgers and beef enchiladas. I’ll highlight the enchiladas, as they are fabulous to fix and throw in your freezer for ‘one of those days’ when it’s just not happening unless it’s coming from the freezer or Chick-fil-a. We’ve all been there!
1.5 pounds ground beef
1 packet taco seasoning
1 can refried beans
1/2 cup salsa
1 package of 20 flour tortillas
2-3 cups shredded cheddar cheese
Optional for garnish and extra tastiness: sour cream and salsa
Start by browning your ground beef in a skillet. Drain off any excess fat and stir in your taco seasoning, refried beans and salsa. You’re almost done! Grab those tortillas (I choose flour over corn as they hold up better in baking and freezing). Sprinkle cheddar cheese down the middle of the tortilla and spoon a few dollops of the meat mixture on top. Roll it up and set it SEAM SIDE DOWN on a greased pyrex dish. This prevents them for spilling open when baking.
Once you use up all of your taco meat tastiness, you should have approximately 12-14 enchiladas that you can either bake at 350 for 25 minutes and have dinner on the table, or omit the baking and cover in plastic wrap or foil and freeze for a night of madness when you have no time on your hands. In which case, you don’t even have to unthaw them – just unwrap and bake at 350 for 30 minutes.
I personally enjoy a large dollop of sour cream and salsa to serve them. Ole!
Have a marvelous day, don’t forget to go to church on Sunday and wish me luck on these cake pops…just 100 to go!