Maggie's Enchiladas

Math: measuring, timing, dividing ingredients between two pans with two layers each

Reading: recipe instructions, ingredient containers

Fine Motor Skills: cubing potatoes, pouring, scooping, spreading

Science: observing changes of state (e.g., When heated, boiling water becomes steam, raw hamburger turns from pink to brown, and raw onions become translucent.), and discussing the difference between a mixture and a chemical change (e.g., meat-potato-vegetable enchilada mixture vs. hamburger and onions that are chemically changed from raw to cooked)

2 yellow potatoes

2 lbs. ground beef (from locally raised and butchered cattle)

1/2 onion, chopped

1 tsp. garlic, minced

1/2 tsp. chili powder

1/4 tsp. salt

dash of pepper

1/2 c. frozen peas and carrots

20 corn tortillas

2 large cans enchilada sauce

shredded cheddar cheese, optional

1) Assemble ingredient, a 9x13 baking dish (for Grandma, Grandpa, and uncles) and a 9x9 casserole dish (for our family of 4). Preheat oven to 375.

2) Boil potatoes for 30 min or until tender.  Read a book while you wait.  Remove from pot and allow to cool enough to handle.  Do Step 3 while you wait.

3) Place ground beef in a large pan.  Mash and stir until completely browned.  Add onion, garlic, chili powder, salt, and pepper.

4) Slip skin from potatoes and cube.  Add potato cubes and peas and carrots to cooked meat.

5) Spread a thin layer of enchilada sauce on bottom of pans.  Cover with a layer of corn tortillas, a layer of 1/4 meat mixture, more sauce, more tortillas, more meat mixture, more sauce, and more tortillas.  Pour all extra sauce over enchiladas (corn tortillas are like enchilada sauce sponges!).  Top with cheese.

6) Cover with foil and bake for 20-30 min.  

7) Serve with homemade refried beans, chopped black olives, brown rice, salad, and, of course, tortilla chips with salsa and homemade guacamole. Say prayer.  Eat.