You would think that I would have my act together since school has only been in session for about 3 weeks, but I can’t seem to get into a rhythm in the afternoons. The other day I picked my son up from practice at 5:30pm and the first thing out of his mouth was, “what’s for dinner”? Uh……I said. I had NO idea what was for dinner. I know, I know I needed my weekly calendar, but that weekend had been crazy busy and I did not have time to plan ahead.

As I was driving home from practice I swung by the grocery store and ran around like a chicken with my head off cut buying the ingredients for this recipe, Enchilada Casserole. It was really good and my kids ate it all. Home run in my book!

Enchilada Casserole

Makes about 6 servings

1 lb. ground beef

1 small can green chilies

1 packet taco seasoning

1/2 cup water

1 (16oz) can refried beans

18 corn tortillas

1 (12oz) can enchilada sauce

2 cups shredded cheese (Mexican blend or cheddar)

Preheat oven to 350Â°

In a large skillet, over medium high heat, brown beef. Add green chilies, taco seasoning and water. Let reduce, about 3 minutes.

Spray a large casserole dish (9x13") with cooking spray.

Pour about 1/4 cup enchilada sauce in bottom of baking dish. Lay 6 tortillas over the sauce. Spread a 1/3 of the refried beans over tortillas and 1/3 of the beef mixture over beans. Top with a handful of cheese. Repeat the process (1/4 cup enchilada sauce, tortillas, beans, beef, cheese). End with cheese on the top layer.

Bake covered with foil for 20 minutes. Remove foil and bake another 10 minutes or until cheese on top is melted.

Serve with sour cream, salsa, avocado...

Notes:

* Do not use too much enchilada sauce. If the dish looks too "soupy" back off on the amount of sauce used.

* If you don't have corn tortillas then use flour

* Use ground turkey, ground chicken, pulled chicken in place of beef if you prefer