Sorry for the posting hiatus! Life has been busy! Mind you, I have still been cooking, eating and taking pictures like it was my job (which I really wish it was) I just haven't gotten around to putting together a few coherent sentences for you.
Now I know that Enchilada Casserole (from my mom) and Pretzels (cousin Jennifer) don't naturally go together, but it tuned out to be a pretty decent meal. I had my friend, Luke, over to be a designated eater so I didn't have to eat the leftovers of this dish for weeks to come.
• 1 pkg. yeast
• 1 ½ cups warm water
• 1 Tbsp sugar
• 4 cups flour
• 1 egg
• Coarse salt
Mix the yeast, water and sugar and then add flour. Kneed and shape into pretzels. Brush with beaten egg. Sprinkle with coarse salt and bake on greased sheet for 12 – 15 minutes at 425°F.
• 1 ½ lb ground beef
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can diced Ortega green chilies
• Picante sauce to taste
• 1 pkg. flour tortillas
• 6 oz Cheddar and Monterey Jack cheese
Brown beef, drain, add soups, chilis and picante sauce. Place tortillas in 13x9 pan, add ½ mixture, top with cheeses, add another layer of tortillas and repeat as above. Bake at 350°F, 25-30 minutes. Top with lettuce, tomatoes, etc.