Winter, Little Helper, and Ground Beef Enchilada Casserole

I'm just a little over Winter and there is a lot to go.  I'm dreaming of leaves on the Japanese Maple. 

And warm sunny afternoons in my own little piece of paradise.

And no jokes today.  Nothing seems funny.

But get over it.  Here is Papa at work in his office.  And Brilliant Baby is a big help at Autocad.  Doesn't he look like he'll grow up to be a mechanical engineer?  Or maybe he could get a degree in business and help on my end.  Either way, your choice, Baby.  I see in your soul every day.   I'm thinking you'll be a man who builds things. Step Grand Daughter can be our Operations Manager in about 20 years.  One can hope. Or Dream.

After work, we come home and are tired.  It's late and we need a fast dinner.  Tonight we are having Ground Beef Enchilada Casserole and Guacamole.  

1 lb ground beef

2 t. minced dried onion 

1 t. salt

1T. Chili Powder

1/4 t. garlic powder

1/2 c. water

4 10 " Don Pauncho corn tortillas, cut into strips like lasagna noodles

1 1/4 c. salsa

1 1/2 c. Tillamook sour cream 

1 can Santiam corn, drained

1 1/2 c. medium Tillamook cheddar cheese, grated. 

Brown the meat in a skillet and drain out any remain liquid.  Add the next 5 ingredients.  Stir and simmer briefly.

Did you know Don Pancho is an Oregon company and is manufactured in Salem?  Look for them in a store near you. Cut them into strips like lasagna noodles.

The casserole is assembled in layers.  Start with the meat, a scoop in the bottom of the dish.

Approximately 1/4 or 1/5 of each ingredient is layered into the casserole then repeat until all ingredients are added.

A layer of the tortilla strips, then start over. 

Fill the casserole dish with all ingredients alternating layers as you wish. 

Bake it at 350 for about 25 minute or until it is hot and bubbly. 

Oh, and the guacamole was good, too.  More about that tomorrow. And I seem to be feeling a little better.  Hope you are too.