enchilada lasagna w/ thousand island sour cream

fresh from the oven

ground beef (ground round this time) browned then simmered slowly with cumin, black pepper, cayenne, bay leaf, ginger, thyme, and roasted garlic. browned in a little oil, then water added with beef bullion to make it extra beefy. simmered till really tender then put on low heat.
caramelized onion, two medium yellow onion chopped then caramelized in a nonstick pan with oil till sticky and sweet. diced potato browned in oil in a nonstick skillet per ina garten the barefoot contessas charge, my husband grew up with potato in his enchiladas so his sweet momma (mama) could stretch the meal in a home with 3 men. sweet roma jean. i grew up with pinto beans in mine...same concept. okay back to business. the business of food. left over corn tortillas that need a purpose in the fridge, coupled with shredded mexican blend cheese and canned enchilada sauce. you can roll it up like enchiladas which is beautiful and loverly, but it tasted just the same all torn up and layered like lasagna. that's what i did cause it was easier. topped off with lots o cheese and put in a 375 Fahrenheit oven for 45 min covered with foil (8X8 glass pan), then foil off for 15 mins to brown...should be deeeeeelicious. scott grew up with thousand island dressing drizzled on top, so i made one with sour cream, ketchup, sweet relish, s & p, garlic powder, onion powder, squeeze of lemon... its just kicked up sour cream:)

thousand island sour cream

fall is starting to arrive as i smell the aroma of the enchiladas in the oven...the green grass glows in stripes of sunlight and the new wind chimes ping with the wind left over from hurricane...or storm Gustave... what a pretty view and wonderful hope of fall with all the beauty, green and bloom of spring and summer. my 'pumpkin' candle holders swing with the tapping of my typing, hoping for a glimmer of candle light with sunset. the timer just went off...time to eat.