What a beautiful sunny day!! It was about 34° and the boys were outside at what was their ice rink before three or four snow storms.
It looked like they had a pile of ice. I decided they were going to make an igloo. That wasn’t what they had in mind. They were ice harvesting and Aust wanted to sell some to the local Amish. Ash planned to build a jump for snowmobiling.
Pae was cutting switch box outlet and I was taking a picture of M taking a picture.
A meeting of the minds, a quick check of the plans and hall wall up.
For today’s menu I made something a little different, Enchiladas and Spanish Rice. For dessert, Banana Cake. It’s been years since I’ve made enchiladas, probably since my teaching days and ‘Foods Around The World’ units. I may have made them when I hosted exchange students too. Either way, it’s been a long time. I googled and found this Easy Enchiladas recipe.
Aust watching something on the phone.
John 13:34-35 A new commandment I give to you, that you love one another, even as I have loved you, that you also love one another. By this all men will know that you are My disciples, if you have love for one another.”
Measuring and putting in backers for the kitchen cabinets.
Grammie stopped by and Aust bartered another box of sawdust for some more eggs. She gave him some loose change and some of it was dirty so he started a money laundering business.
Building another short wall, basically a six foot ladder and a friend helping put it up.
Pae using the milking stool that Aust helped him build at one of the last visits and drilling holes for electrical wiring.
Mae cleaning up.
A triangular wall built and up.
Time to make some space.
Easy Beef Enchiladas
Ingredients
- 2 pounds ground beef
- ¼ cup chopped onion
- 2 cups shredded Cheddar cheese, divided
- ½ cup sour cream
- 1 tablespoon taco seasoning
- 1 pinch salt and ground black pepper to taste
- 2 ½ cups red enchilada sauce
- 1 ½ teaspoons chili powder
- cooking spray
- 1 (10 ounce) package flour tortillas
- 1 (15 ounce) can black beans, rinsed and drained (Optional)
- 1 (6 ounce) can sliced black olives, drained (Optional)
Directions
- Step 1 Preheat the oven to 350°. Spray a 9×13-inch casserole dish with cooking spray. (*or crockpot)
- Step 2 Cook and stir ground beef and onion in a skillet until beef is browned and crumbly. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
- Step 3 Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
- Step 4 Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
*I’ve had to adjust some of my cooking to fit crockpot cookery. I prepared the enchiladas in the crockpot and then baked them in the oven to brown and melt the cheese, then put the casserole dish into the crockpot. Other recipes I’ve done in the crockpot, I also ‘precook’ then add to the crockpot because I don’t think they would be cooked thoroughly in time for lunch.
I kept them mild just in case they’d be too spicy.
M got a great picture of this team the other day.
Had to move the flag again.
Coronavirus updates.
Time to catch up on missed blogs? Find them here.
COPYRIGHT © Jeanne Bugbee and The Lord Supplies, The Nose Bump Blog, 2017 to date. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jeanne Bugbee, The Lord Supplies and The Nose Bump Blog. The Nose Bump blog with appropriate and specific direction to the original content.
The Nose Bump 