random amusements

I enjoy sitting in one of the brown living room chairs by the open window and reading a book...

Apparently, so does Thumper.

This is what typically happens when you get up to grab a cup of coffee: you lose your spot.

Notice how he has his front paws crossed in front of him, and he looks too cute to disturb?

You can *almost* see the outline of how I was lying kinda sideways a little bit in the chair, right where he is now! LOL!

When I'm there and I have the foot rest up (the chair is actually a recliner), he will sometimes sit by my feet and keep me company.

This time, he snuck in and took my seat while I was in the kitchen.

Enchilada Casserole II

The recipe is actually a repost, but I took photos this time, plus I made it big enough to share and took it over to the neighbors for dinner. We all had seconds, I think!!! It was awesome.

Enchilada Casserole II
This casserole can be assembled the night before, and allowed to set in the fridge overnight, which actually makes it better, I think!

1 large package corn tortillas (make sure they are corn and not flour)
3 lbs. lean ground turkey
6 cloves garlic, pressed/minced
1 medium onion, diced
2 pkgs. taco seasoning
1 large (28 oz.) can diced tomatoes
1 large (28 oz.) can enchilada sauce
1 small (6 oz.) can tomato paste
1 (16 oz.) can refried beans
1 c. water
4 cups low-fat shredded cheddar cheese

1. Brown ground turkey in large skillet with onions and garlic. Drain and reserve liquid—the majority of which will be broth/water, and not fat. Add taco seasoning packets to the meat; stir to blend, adding the reserved liquid back in as needed.
2. Heat oven to 400º.
3. Cut corn tortillas into quarters, or tear into random pieces.
4. In LARGE casserole dish or baking pan (I used my big lasagna pan this time), spread a thin layer of the tomato sauce mixture. Set aside 1 cup of sauce, which will go on the very top of the casserole, later.
5. Place a layer of tortilla pieces, haphazardly, overlapping 2 or 3 pieces deep, to make a base for the casserole.
6. Top with half of the meat; then sprinkle with cheese.
7. Cover this with the tomato sauce mixture; layer with tortillas again.
8. Repeat layers: meat/cheese/sauce.
9. Top with tortillas and reserved sauce.
10. Bake for 45 minutes, or until you see it bubbling along the sides—this will ensure it is heated through. Top with shredded cheese and allow it to melt in the oven.
11. Serve with chips, sour cream, hot sauce, guacamole, and whatever else you typically want involved in your Mexican food dinner!

NOTE:
The layers should go like this:

1. sauce (just a little bit, on the bottom)
2. tortillas
3. meat
4. cheese
5. sauce
6. tortillas
7. meat
8. cheese
9. sauce
10. tortillas
11. sauce
12. cheese on very top.
    

Original post:
Enchilada Casserole