Foodie Friday - What's for Dinner?

Jodi, I've been spying on Janine's blog and love her idea for "Foodie Friday." Here's what we had for dinner tonight. If you've spent much time around Josh & I, or my parents, you've probably had this dish - it's one of our favorites.

Stacked Enchiladas
2 small cans (or 1 big) of Enchilada Sauce - I like Medium Spice. I always forget what brand I like best, but I think it's the Old El Paso (they all work though).
1 medium sized package hamburger
Pinto Beans - you can use canned beans, but making your own is simple and yummy (see recipe below)
Shredded Cheese
Yellow Corn Tortillas
Tomatoes
Lettuce
Onion
Olives
Sour Cream

Brown your meat and salt and pepper to taste. Add Enchilada sauce and simmer until warm. Shred your cheese, warm your beans, chop your veggies and you're ready to assemble the enchiladas. Warm a skillet with a small amount of olive oil and fry your tortillas one at a time.

To Assemble: Place one warm tortilla on your plate. Add sauce first, then your beans, cheese, and condiments. Add another tortilla and repeat the process (minus the beans).

This is a quick but great mexican meal. It looks pretty so it's good for company as well (and inexpensive for a crowd).

Recipe for Pinto Beans
1 bag pinto beans soaked overnight
Onion
Garlic
Cooked Bacon
Kosher Salt and Pepper

After rinsing your soaked beans, place them back in the pot and cover with fresh water. Add chopped onion (I prefer red), a few cloves of garlic, salt & pepper to taste, and a few pieces of cooked bacon. Bring to a boil while uncovered. Once boiling, turn burner to low and cover partially. They take a few hours, but are also great to simmer the day away.

*Note - I will usually do beans every few months and then freeze them which works great. You can also do beans faster in a pressure cooker. The beans are great in chili, with rice, or alone. Sydney is addicted and asks for rice and beans EVERY night (literally).