So I love mexican food…burritos, enchiladas, chips and salsa, Taco Bell…  Whatever, Taco Bell is cheap and easy.   So after spending all the time mentioned in the previous post planning our dinners right away I wanted something I hadn’t planned on.   A serious mexican food craving came over me.  So I got to searching on the internet for some yummy enchilada recipes.  I wanted something a little different.  I was pretty dang excited when I found this casserole recipe.  My mouth immediately started to water.  So I wiped up the drool on my desk and got to cooking.  Now I was lacking a main ingredient for this recipe so I changed it up a bit.  Sorry I don’t have pictures.  If I’d known how dang tasty this was going to be I definitely would have broke out the camera.  Oh and hubby took leftovers of this to work today and shared some with his mom.  She texted me and asked me to bring it to Thanksgiving…yeah, it’s that good!  Ok, so here’s the recipe:

• 1 pound ground beef (if can you get get ground sirloin do it!)
• 1 medium yellow onion, diced
• 2 cloves garlic, chopped
• 1 medium jalapeno, diced
• 1 (10-ounce) can diced tomatoes
• 1 (10-ounce) can reduced fat cream of mushroom soup
• 3/4 (10-ounce) can reduced fat cream of chicken soup
• 1 (10-ounce) can mild enchilada sauce
• 2 tablespoons Essence, recipe follows
• 1/2 package corn tortillas
• 2 cups mexican blend cheese
• Slice black olives
• salsa
• low fat sour cream
• shredded lettuce

Emeril’s Essence

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme