Wow, blogging is hard during the summer months. First of all, my kids are home and I want to spend time with them. Second of all, it is so hot I have a hard time motivating myself to do much of anything. Third of all, I don’t feel like cooking. Because it is so darn hot. To bad humans can’t live long on fresh fruit, popsicles, and ice cream. Fourth of all, I am in the middle of a bathroom re-model. It is taking soooo much of my time. My medicine cabinet is drying in the garage as we speak. In a few hours, it will be ready for it’s second coat of paint. Then it’s time to start re-finishing the rest of the cabinets. Just thinking about it makes me want to have a nap.
So, since I haven’t had the time or energy for cooking lately, I’m sharing a recipe I’ve had stored away for a few months. This was one of my very favorite meals when I was a kid. I have no idea who Elena is, but I’ve been calling it Elena’s chili casserole since I was about 3 years old, so I just can’t change it. It is a really easy recipe. Both of my oldest boys know how to make it, so I know it is no fail! I love the crunchy chips and cheese on the top. So yummy!!
1 onion, chopped
1 packet chili seasoning mix
8oz tomato sauce
1/2 cup water
2 cans pinto beans, drained
1 4 1/2oz can sliced olives
1 1/2-2 cups grated cheddar cheese
1 cup Fritos corn chips
Brown and drain hamburger. Add onion, chili seasoning, tomato sauce, and water. Simmer, uncovered, for 10 minutes. In a 2 qt casserole dish, layer half of the meat, beans, olives, and cheese. Repeat layers, ending with chips and cheese. Cover and bake at 350 for 25 minutes. Remove cover and bake for 5 minutes or till crispy on top.