Enchilada's and Cardboard Boxes

We have this big mattress box sitting in our living room, waiting to be cut up and taken down to the garbage. Jesse likes to play near it. Yesterday, I was sitting on the couch and the box was flopping all around and Jesse started to make his frustrated cry. So I got up to rescue him from being stuck in the box (so I thought). I came over and low & behold he wasn't stuck, but was just trying to fit his big ball inside. It made me laugh, so I took a picture. He even managed to get the ball back out later.

Tonight we decided to try a new recipe, Enchilada Pie. It was delicious. We were supposed to have it when John and Brenda were visiting...sorry you missed out! Even Jesse liked it, and of course we took a picture of him eating his first enchilada's - our little Texas boy!

Here's the recipe for those who like to cook (or those who need an idea for supper):

Enchilada Pie
(Serves 6; Prep time: 20 min/Total: 1.5 hr)

1 Tbsp olive oil
1 cup chopped green or red pepper
1 lb ground turkey (or beef)
2 tsp ground cumin
1 can (15 oz) diced tomatoes with garlic & onion
1/2 cup enchilada sauce
1 can (4 oz) chopped green chilies
1 cup corn
3/4 cup black olives
4 flour tortillas (6-8 inch)
1 bag (8 oz) cheese (preferably 4 cheese Mexican blend)
Toppings: sour cream, chopped tomato, onion, and scallion

1. Heat oil in a large nonstick skillet over medium heat. Add pepper and saute 3-4 minutes. Add meat; cook, breaking up chunks, until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chiles.
2. Bring to a simmer and cook 10 minutes to develop flavours. Stir in corn and olives.
3. Heat oven to 350 F
4. Assemble: Line bottom of 3 qt baking dish with 2 tortillas. Top with 1/2 the meat mixture, then about 1/3 of the cheese. Top with a tortilla, the remaining meat filling, 1/2 the remaining cheese, then remaining tortilla. Cover with foil.
5. Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filling bubbles. Cool 5-10 minutes before cutting. Serve with toppings.

(Okay, I modified slightly from this recipe...here's what I did different. I used rotel tomatoes instead of the regular tomatoes plus a can of chilies. I also didn't have a bag of cheese, so just grated what I thought would work...I think by the end it was about 1 lb. And I used a whole can of enchilada sauce - 10 oz)