Easy Skillet Enchiladas

Southern Living is one of my favorite places to find recipes.  This recipe for Skillet Chicken Enchiladas in last month's magazine looked quick and easy.  I have a chicken enchilada recipe that I love, and this looked similar except - no rolling the tortillas!  And it's all done in one pan from stove to oven. 

This quick skillet dinner was so delicious!  It's also one of those dishes that tastes even better as leftovers.  If you've ever had King Ranch Casserole, this is similar but much faster.  Give it a try!

Beef and Bean Burrito's

Another recipe from Pioneer Woman's Food from my Frontier Cookbook!  This was a quick and easy weeknight meal.  Again, this is a recipe that you can easily customize for the different tastes in your family.  Grace chose to eat her meal as a taco salad without the tortilla.  Jack ate his without the sauce on top, more like a soft taco.

And please excuse my mid-meal photo above.  I only remembered to take a picture when I was halfway through dinner.  You can find the full recipe here on PW's website.

(The recipe below is cut in half from PW's recipe so we wouldn't have so many leftovers.)

1 pound Ground Beef
1/2 Medium Onion, diced
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
1/4 t cumin
1/8 t oregano
1/8 t chili powder
1 can (15 oz?) Refried Beans
1/2 cup Grated Cheddar Cheese
6 whole Burrito-sized Flour Tortillas

Brown ground beef with onion and season to taste. Add spices. Pour in sauce and simmer over low
heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan or microwave. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat and shredded cheese. Fold over ends, then roll up.

Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and
sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted
and burritos are very hot. Serve immediately.