Mary Costa-Pearson
Occasionally I get the Kraft Food and Family magazines. They are always filled with lots of easy recipes that are friendly on the budget. Last week when I got them I gave them to my husband and asked him to mark each one that looked good to him. That way I could make a few new things and then if he didn't like them, it wasn't my fault since I didn't choose which ones to try lol. Tonight I made the Enchilada Casserole. It was really fast and easy. All the ingredients listed of course are kraft products but you don't have to use the brands listed. I wish I had used a different salsa though since what I used was a bit spicy. They younger 2 kids still ate it but even Peyton said it was spicy and out of the 3 she likes spicy the most.
The rice recipe I tried was so so. It was super easy but there was just something missing. Couldn't quite put my finger on it. I used whole wheat rice, maybe that was it. If you try them let me know what you think.

Layered Enchilada Bake
what you need:
1 lb ground beef
1 large onion (I only used half and chopped it finely in the food processor)
2 Cups Taco Bell home originals thick and chunky salsa
1 can of black beans rinsed and drained 
1/4 cup zesty italian dressing
2 tbsp taco bell taco seasoning mix
6 flour tortillias
1 cup sour cream
1 8oz pkg of mexican four cheese shredded cheese

How to make it:
Heat oven to 400 degrees, Brown meat with onions in large skillet (I also added 2 cloves of garlic while I was chopping the onion) on medium high heat, drain- stir in salsa, beans dressing and seasoning mix
Arrange 3 tortillas on bottom of a 13x9 baking dish; cover with layers of half each meat mixture, sour cream and cheese repeat layers and cover with foil. ( I spread the sour cream over the tortillas before the meat mixture it seemed to work better) 
Bake for 40 min or until casserole is heated through and cheese is melted, uncovering after 30min. Let stand 5 minutes before cutting to serve.
Special extra: garnish with shredded lettuce chopped tomatoes and cilantro if desired.

Easy Spanish Rice
For every 2 cups of cooked instant rice stir in 1/2 up of shredded cheddar cheese, 1/4 cup of thick and chunky salsa and 2 tbsp sour cream. heat through
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