I’ve had a lot of great weekends lately filled with good naps, Ethan snuggles, and time with friends. This was not one of those weekends.
We did have some fun, like pool time above, but this kid was a serious fuss-master most of the weekend. I don’t know what got into him, but he’d be giggling one minute then flailing, screaming, and hitting the next. Can you have the terrible twos if your toddler isn’t two yet???
But like I said, there was some good fun and food, including a great day date with Kevin on Friday (see Thai lunch above), yummy muffins (banana blueberry muffins), and some delicious Mexican lasagna.
I admit, I didn’t take pretty pictures. In fact, I was just throwing stuff together we already had in the fridge/pantry, and I didn’t expect it to work out so well. But surprise, it did! The whole family liked it too.
- cooking spray (olive oil)
- 1 green bell pepper, diced
- ½ red bell pepper, diced
- ½ zucchini, diced
- 1 can black beans, rinsed & drained
- 1 lb lean ground beef
- 16-oz jar salsa (I used a 'medium' heat one with corn, which was great.)
- 12-15 small soft corn tortillas
- 16 oz shredded Mexican blend cheese
- Optional Garnishes: avocado slices, sour cream, jalapeno
- Preheat oven to 375 degrees. Spray large skillet with cooking spray. Spray 9x13 pan with cooking spray.
- Cook vegetables in skillet until slightly softened (5 min). Add ground beef, and continue cooking until browned and cooked throughout. Once cooked, set aside.
- Cover bottom of pan with tortillas, tearing and/or overlapping a bit as necessary. I used 5 on the bottom. Layer with ⅓ of the salsa, a hearty sprinkle of cheese, and ½ the meat mixture. Layer again with more tortillas (again, I used 5), ⅓ salsa, a hearty sprinkle of cheese, and remaining meat mixture.
- For the final layer, top with tortillas, the final ⅓ of salsa, and a layer of cheese. I was using leftover tortillas, so I only had two left for the top. That worked out fine. If you have them, you could use 5 tortillas because that would be prettier.
- Cover with foil and bake 35 minutes. Allow it to rest 5 minutes prior to serving.
- How was your weekend?