Everyday Mom's Meals: Perfect Timing, Max

Wednesday, October 19, 2016

Perfect Timing, Max

So, we are 2 months in, and our schedule is getting a tad more back to normal. Yes, it's super hard to believe Max has been with us for over 8 weeks now, and we fall in love with him a little more each day.

Anybody that has ever had a baby will tell you, your schedule is not your own. Your schedule becomes the baby's schedule. When he/she wants to nap, the house is quiet, no matter how badly you should be vacuuming, emptying the dishwasher or rearranging closets. When it is time to eat, the world stops, and revolves around a bottle or breast. So, when Max was eating right around supper time every night, things were a  little hectic around here. I mean, how was I supposed to cook and sit down to feed him at the same time?

But luckily, his schedule has shifted a tiny bit and he has started to around supper time, making it easier for me to not only cook, but try some new recipes I've been wanting to. Or, at least it seems easier!

This was our Mexican night treat a few weeks ago. It comes together in almost no time, can even be made ahead if that helps you out, and tastes great. Oh, I will put this disclaimer on it. You might look at it and say "Why isn't the cheese melted all the way?" Well, that's easy. It had 5 minutes left to cook when Max decided he was starving. So I had to decide to pull it early, or let it burn...obviously I chose the first.

Things are beginning to feel a little more "old school" around here, and I would tell you more about that, but I hear my little chipmunk from the next room...must be time to eat again!

Green Chile Mexican Pie
10 small corn tortillas
1 lb. ground beef
1 (10 3/4 oz.) can cream of mushroom soup
1 (4 oz.) can diced green chilies
1 tsp. onion powder
1 tsp. garlic powder
2 c. shredded cheddar cheese
Salt and Pepper to taste 
Dried Parsley

Preheat oven to 350. Grease a 9 inch pie plate. In a large skillet brown beef until no longer pink. Drain if necessary. Season with garlic powder, onion powder, salt and pepper. In a medium bowl whisk together soup and green chilies. In the bottom of pie plate layer half of the tortillas, overlapping them. Add half the soup mixture. Top with half the meat and then cheese. Repeat layers. Sprinkle top with dried parsley. Bake for 20-25 minutes until cheese begins to melt. 

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