“Just like music, sports elevates us to new levels of achievement.” ~ Randy Castillo
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Sports and music came together at the Superbowl last weekend. John was a volunteer at two Super Bowl events at the Guthrie on Saturday and Sunday, and we experienced a packed Nicollet Mall transformed for concerts and skiing, among other things. It was fun knowing one of the dancers in the Superbowl halftime entertainment… what an experience for the high school dance teams and UMN marching band!
RECIPE OF THE WEEK
Our family is longtime fans of Mexican food, and this week’s recipe is a takeoff from a recipe for Mexican lasagna where I didn’t feel like having so much salsa. I say a good vote is when I crave it for leftovers. I did, and it is super simple. I had homemade pico de gallo on the side.
MEXICAN TORTILLA BAKE
- 1 pound ground beef
- 1-ounce package taco seasoning mix
- 14-ounce can peeled and diced tomatoes with juice
- 10 6-inch corn tortillas
- 2 cups of your favorite Mexican cheese (co-jack, colby, mexican blend)
Preheat oven to 350 degrees F.
Brown the ground beef in a large skillet over medium-high heat. Stir in the taco seasoning and tomatoes. Spray a 9 x 13 inch baking dish with cooking spray. Put a little of the meat mixture in the bottom of the pan and line with half the tortillas. Spoon about half of remaining meat mixture over the tortillas and top with some cheese. Add another layer of tortillas, top with remaining meat mixture and more cheese.
Bake for 20-30 minutes, until cheese it melted and bubbly.