Now, as life starts to slowly get back to “normal”– whatever that looks like. For many families, weeknights are busy or, even without all the activity. Sometimes, you just may not feel like doing a lot of cooking. However, an easy night doesn’t have to mean take out or boxed pizza. If the kiddos at K-land are a fair representation of kids everywhere, you can never go wrong with Mexican inspired, like enchiladas followed by ice cream.
Prep: 7 minutes
Cook: 29 minutes
1 lb ground chuck
1 small onion
1 (10 3/4- ounce) can of tomator soup, undiluted
1 (10-ounce) can mild enchilada sauce
8 (7-in or 8-in) flour tortillas
2 cups shredded Cheddar Cheese, divided
Sour cream (optional)
Sliced ripe olives (optional)
Cook beef and onion in a large skillet over medium high heat until meat is browned, stirring until it crumbles, drain and return to skillet.
Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup of meat mixture onto each tortilla; sprinkle each tortilla evenly with 1 cup of cheese. Roll up tortillas and place, seam side down, in a greased 13×9-inch baking dish. Pour remaining meat mixture over tortillas.
Cover and bake at 350-degrees for 20 minutes. Uncover and sprinkle with remaining 1 cup of cheese. Bake until cheese melts. Serve with sour cream and olives.
Serve with refried beans and Mexican rice.
Super easy guac
1 tablespoon mayonnaise
Salt and pepper to taste
Scoop out avacado meat, and smash with a fork or potato smasher. Add mayo, squeeze lime and add salt and pepper.
Prep: 9 minutes
1 quart vanilla ice cream
4 (1 1/4-ounce) English toffee candy bars, coarsely crushed
1/4 cup coffee liqueur
Spoon ice cream and crushed toffee bars evenly into 4 parfait glasses or dessert dishes. Jusst before serving, top each with 1 tablespoon liqueur.
PREFER SOMETHING CHOCOLATE? READ HERE.
Recipes adapted from Southern Living Quick and Easy Weeknight Favorites, 2001, Oxmoor House.