I ♥ my toaster oven

Like most people, I hate to turn the oven on when it's this hot. We've come to rely on the toaster oven for things like frozen pizzas, fish sticks, cookies (wow, I feed my family a lot of frozen junk), but I recently started making things like breakfast casseroles and main dishes (now we're getting healthier) in it, too.

Last night I made a stacked enchilada in a springform pan, and it turned out really well. So well, in fact, that I had to take a picture of it to show you:



This is such a versatile dish, and the recipe combinations are limitless. This is what I used in mine:

4 flour tortillas
1 lb. ground beef
1 packet of taco seasoning
1 can black beans, drained & rinsed
1 can corn, drained & rinsed
Salsa (about 1 1/2 cups)
8 oz. (2 cups) shredded cheese

Brown ground beef with taco seasoning. Add beans and corn to beef. Place a flour tortilla in the bottom of a springform pan. Top with 1/4 of the meat mixture and spread a thin layer of salsa over meat. Sprinkle with 1/2 cup cheese. Repeat with remaining tortillas/meat/cheese, ending with a layer of meat and cheese. Bake for 30 minutes at 350, then let rest 10 minutes on cooling rack before removing sides of pan.

Next time I'm going to try shredded pork roast/fat free cream cheese/green chiles. So many options!

Now, on a non-toaster oven related food topic, we had a play date here this weekend and these are the sandwiches I made:

Ha! Aren't they cute?? There were turkey/cheese and PB&Js in each shape. After lunch we turned on the sprinklers, and the kids loved it! (I completely forgot to take pictures of the kids with their little friends...)