Events last week turned my small world upside down. My little two-year-old Beagle pup was badly mauled by another dog. She survived and is home requiring supervision until her wounds heal. Now a week later, I’m confident she will recover. However, life goes on and dinner must be made. I whipped up a simple enchilada casserole because it’s very quick and is a great leftover for those evenings when I don’t feel like cooking.

Simple Enchilada Casserole
1 lb. ground beef
1 onion, chopped
3 Tbsp. pan grease or vegetable oil
3 cloves garlic, minced
1 4.5-oz. can green chilies, chopped
3 Tbsp. flour
1 28-oz. can enchiladas sauce
2 15-oz. cans ranch-style beans
20 corn tortillas
12 oz. shredded cheese

Cook the ground meat until done and remove from pan to drain on a paper towel-lined plate. Discard all but 3 Tbsp. of the grease from the pan. Sauté onions in the grease until tender. Add garlic and chilies continuing to cook for a few more minutes.

Add flour to the pan and stir to make a roux. Cook until it is light brown – about the color of peanut butter. Add the enchilada sauce, ranch-style beans and ground beef to the pan and stir. The mixture should thicken and look like rich chili.

Grease a 9×13″ baking dish. Tear the tortillas into quarters and layer half on the bottom of the dish. Spread half the chili mixture and sprinkle half the cheese. Repeat.
Cook the casserole in a 350-degree oven for 35-40 minutes. Serve with a dollop of sour cream or Greek yogurt. Garnish with avocados, green onions, black olives or cilantro. Adding fresh elements enhances the meal.