Thursday, October 8, 2015

Multicultural Enchiladas? What!?!

So it has been a busy week. I've been working on some new designs, juggling a few too many PHDs (projects half done), and a variety of other mom/wife/life things. I haven't been able to actually complete a post, though my "draft" list is growing. However, I just had to take a moment to share my crazy moment of the day!

Lately we have been on a kick to eat more "fresh" food ... fruits, vegetables, meats, etc. In the meantime, I also have been trying to use up groceries that have been in the pantry.One thing I do is write the expiration date for foods on their container with a black Sharpie so that I can be sure to use it before it expires. 

Well, in complete honesty, I was sewing earlier today and forgot to save time to go to the grocery store and since Lil Monkey gets out of school so late in the day (near 4 p.m.), I don't like to go anywhere once I pick him up because he's already had a long day. Before I headed to get him, I grabbed a pack of ground beef out of the freezer to defrost and thought once I got home I'd figure out what to make.

Once I got home I threw the ground beef into a pot and started to scrounge for elements to add. I soon realized I didn't have all the veggie elements to make Hobo Stew (ground beef, brown gravy, carrots, corn, and peas served over rice). I had a variety of pastas, but I didn't have an spaghetti sauce. Then I saw a can of red enchilada sauce. That was something I could work with ...

While I cooked the ground beef, I pulled out the tortillas, chopped onions and minced garlic. Then I scrounged around in the pantry and didn't find any refried beans or tomatoes. However, I did find a can of creamed Cajun-seasoned red beans and remembered that I had Italian diced tomatoes in the freezer. It'll do!

I threw the onions, garlic and tomatoes in the pan with the cooked ground beef and added enough enchilada sauce to make it wet. Then I layered the beans and meat mixture in tortillas and placed them in a baking dish, then covered them in more enchilada sauce and shredded cheese. I placed them in the oven at 400 degrees for about 15 minutes until the cheese was melted and the sauce was bubbling.

I have to say, it was super yummy. I guess I took a little #CreativeInspired from quilting with this dinner. Instead of a scrap quilt, I got scrappy with the food in my pantry!

Until our next cup of tea ...

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