So, you get stuck at home for a day because you have a Sick Diva. Let’s just say.
You realize the following:
1. You’ve known it was coming for awhile. It’s been building. The sore throat, the stuffy nose, the cough. It’s always the same progression.
2. You’ve been in denial.
3. You’re lucky to have made it to mid-February without her getting sick so far this winter.
4. You need something to do to keep yourself from going crazy. You could do laundry, but you still have a few pair of clean underwear, so it’s not necessary. You could clean the house, but the cleaning fumes might upset Sick Diva’s sickness. Yeah, that’s it. You could do doctoral work, but nothing’s due for two more days. It’s not nearly time for that. You work better under pressure.
5. Remembering you’re back on the wagon, you decide to cook yourself silly, so you’ll have appropriate food in the house. Away with the Cheez Doodles and the Oreos! On to the good stuff.
6. You start with two pans of muffins in chocolate and carrot cake. That takes up an hour or so.
7. You look around and wonder what else you can make. You find the ingredients for fudge in the pantry/fridge. You make that. There goes another 30 minutes.
8. You tap your teeth with your newly attached, plastic fingernails. They’re not really plastic, sort of, but you wouldn’t expose them to open flame. They’re cute but not fire retardant. “Oh!” you say to yourself. “I can make that yummy Tortilla Casserole that I love but the Diva doesn’t because she doesn’t feel like eating today anyway!” (She doesn’t like it because it’s sprinkled with fresh cilantro, and she’s just sure that’s something good for her because it’s green. She wants no part of that nonsense.)
And off you go…
You gather up the ingredients: taco seasoning, six corn tortillas, a can of kidney beans, a can of diced tomatoes, a can of chopped green chiles (yet another offense to the Diva), a cup of fat free sour cream, a pound of extra lean ground beef, 3 oz. or so of cheddar cheese (you can use the already-grated stuff…this is what I had), and some fresh cilantro.
You also get a big skillet, a 9×13 pan, and some butter-flavored CFC spray because, if you’re going to ruin the ozone, it might as well taste good.
First, you preheat the oven to 350. Then, you brown the ground beef.
You’ve got the supporting actors (beans, tomatoes, chiles, and taco seasoning) ready on the side because you’re that prepared. You drain the beef, return it to the skillet, add the supporting actors…
…stir ‘em up, reduce the heat to medium, and simmer for five minutes or so.
While that’s happening, you get the pan ready. You’re sure to coat it in plenty of butter-flavored CFC’s so your stuff won’t stick. Then, you cut the tortillas in half.
And put six halves in the pan, overlapping as necessary. You’re about to build a lasagna-type thing.
While the meat stuff is still simmering, you also chop the cilantro…
…and grate the cheese.
While you’re grating the cheese, you may or may not skin the end of one of your plastic fingernails, and you may or may not get bummed. The bumming may or may not be temporary, as you realize that this gives you an excuse to visit the nice people at the nail shop for a touch-up. You perk up.
After five minutes of simmering, the meat stuff looks like this:
You take it off the heat and spread half of it over the tortilla halves.
Then, you cover that with the sour cream.
More tortilla halves.
More meat stuff.
Now bake. 25 minutes. When it comes out of the oven, sprinkle the cheese on top…
…and cover with aluminum foil. You’re very careful because you know the pan’s hot, and you may or may not have previously burned yourself putting aluminum foil on a hot pan. You let the cheese get melty good for a few minutes. Then, you remove the foil and sprinkle the cilantro on top.
You cut the thing into six, equal portions because each one has about 300 calories, or 6 WW Points. You could serve it alongside a portion of fat free refried beans with cheese sprinkled on top, or you could eat it just like this.