Real Quick

Real quick I'm going to post pictures from Lola's program before I forget and share with you our latest favorite recipe (thank you Paula Deen - again).

 

 This may be my all time favorte Christmas dress.  Of course, Maryanna wore it also.

 This is Lola & Lola : )

Baked Chimichangas

1 lb ground chuck
1 cup chopped onion
1 4 oz can chopped green chiles, drained
1 8 oz can tomato sauce
1/2 cup water
1 package taco seasoning
1 15 oz can refried beans
7 burrito size flour tortillas (or 10 taco sized)
1 8 oz package Mexican four cheese blend (I used half a block of monterey jack and half a block of cheddar and, of course, shredded it myself)
1 16 oz jar salsa verde, divided
1 T vegetable oil

In a large skillet, combine ground chuck, onion, and chiles.  Brown and drain.  Add tomato sauce, 1/2 cup water, and taco seasoning to pan.  Bring to a boil over medium heat and simmer stirring frequently for 8 to 10 minutes or until mixture is very thick.  Stir in refried beans.

Preheat oven to 450.  Line a rimmed baking sheet with parchment paper.  Spoon about 1/2 cup meat mixture into center of tortillas.  Top with 3 T shredded cheese and 1 T salsa verde.  Fold like a burrito/envelope and flip so seams are down.  Brush with oil.

Bake for 15 to 20 minutes or until golden brown.  Top with remaining cheese, salsa, guacamole, and sour cream, if desired.

*I made this in the morning and just slipped it into the fridge, covered, before adding the oil.  Remember to remove and allow to come to room temperature before adding oil and slipping into the oven (otherwise adjust your baking time).