
To begin, I know I have been MIA lately. Work and life have been CRAZY! The tornados hit our area directly and it has been a mess. We were so fortunate and blessed that it missed our small town, but it hit all the towns surrounding us. I personally know how much a struggle the next few years will be for the people who were directly hit, and my heart absolutely breaks and goes out to them. We spent this past weekend working in a small town called Phil Cambell, in which there is total devastation. We talked with the coroner while we were down there, and the stories are just horrid. Lots of prayers are needed for these areas. Also, the hospital was crazy after all the storms had calmed with victims. I have gotten my fair share of overtime the past week. Ryan's work has also been closed due to lack of power, he has been using his time doing tornado clean up with some of the members of our church. My mother in law took pictures one day while we were down there, I will upload some next time, and even then pictures don't do it justice. Please continue to keep those affected in your prayers, as they have a long road of recovery ahead.
On a happier note, yesterday was cinco de mayo! In lieu of cinco de mayo, we had family over for dinner and had a great time. Mexican is my favorite, and I kid you not I could eat it every day. So yesterday I made enchilada casserole, mexican rice, cheese dip, and lime margarita cupcakes with lime cream cheese frosting. My vote is everyday should be cinco de mayo!
Enchilada Casserole:
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cups mild picante salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1/4 cup reduced-fat Italian salad dressing
- 2 tablespoons taco seasoning
- 6 flour tortillas (8 inches)
- 3/4 cup Sour Cream
- 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

1. Cook beef and onion in a large skillet, drain.
2.Add salsa, black beans, italian dressin and taco seasoning. Mix.
3. Place 2 tortillas down on a 9x 13 baking dish. Pour half of meat mix on top of tortillas, top with 1/2 of sour cream mixture and cheese. Place 2 more tortillas down, rest of meat mix, sour cream and cheese. Place last 2 tortillas on top and sprinkle with remaining cheese.
4. Bake @ 400 for 20 minutes, or until bubbly.
-Serve with tomatoes, lettuce, and sour cream for toppings
*Note: I double my recipe and make 2 dishes, so I can freeze one to bake another day.
Mexican Cheese Dip
-1 block of Jalepeno Mexican cheese dip (at Walmart in the hispanic cheese section)
-8 oz cream cheese
-3/ 4 cup of milk
1. Crumble cheese dip block into small pieces with milk and cook in microwave for 30 seconds at a time until almost creamy.
2. Add cream cheese and place into crockpot on warm, until serving.
3. Add straw, and drink cheese dip because it will be that amazing. just kidding, ..well..maybe not :) .
Hope everyone had a great Cinco de Mayo!