It’s weird being married to a teacher, with kids of our own. The first day of school is a big change for everyone else in my family, but not really for me. Sure, summers are more relaxed as a whole and the beginning of school is a readjustment for everyone, but for the most part, it’s business as usual for me.
I’m starting out this new year hoping to make some changes that will make everything easier for us all. As a family, we eat out way, way, way more often than we should. Starting last week, we are making a concerted effort to eat at home more often. We planned to eat at least 5 of 7 meals at home last week and were mostly successful, eating 4 of 7 at home. This morning we bought ingredients for 4 meals and I think we’ll not have a problem making that goal.
My other goal, and for me this is a big one, is to keep the kitchen in ready-to-cook order. I am terrible about cooking and then not cleaning up after myself. I will admit that my thinking is “I cooked, someone else should clean.” However, I will also admit that in my situation, married to a teacher, with 2 teenagers in the house, my evenings are much less busy than anyone else’s, so it’s only fair that I do a little more in the housekeeping arena. One of the biggest factors in our eating out so often is that often the dishes haven’t been done and when I get home I don’t want to do the dishes then cook. That’s just a domino effect – since Jimmy & I run later in the evenings, if we go out, or I have to clean before cooking, it’s so late when we’re done that it’s easy to use that as an excuse to not run.
So. Night 1. I made an improvised enchilada casserole, pulling from long ago memories of making this, pre-kids. It was yummy, especially with the copycat Chipotle cilantro-lime rice we had alongside.
Corn tortillas (about 12 or so)
1 1/2 cans enchilada sauce
About 1 to 1 1/2 cups shredded Colby-Jack cheese
About a pound of ground beef
1 can refried beans
Brown the beef and season for tacos (you can use a packet or homemade seasoning – I always use homemade). Mix in the refried beans.
Cover the bottom of a 9×13 baking dish with enchilada sauce – probably about a 1/2 can’s worth (I used a full can and it was a bit too saucy). Place a layer of corn tortillas over the sauce. Sprinkle with cheese. Spread the beef/bean mixture over the cheese. Sprinkle a little more cheese over the beef, if you want. Place another layer of tortillas on top. Pour a can of enchilada sauce over the top and sprinkle generously with cheese. Bake at 350 F for 25 minutes.
I used this recipe for cilantro-lime rice and it was delicious. Due to time constraints, I didn’t soak the rice first and next time I think I will take the extra time to do that.