Enchilada Pie

1 lb. ground beef
2 tsp cumin
1 3/4 C salsa
1 C chopped tomatoes
1 (4-oz) can chopped green chilies
1 C frozen corn (I use canned corn.)
3 flour tortillas
1 (8-oz) pkg 4-cheese mexican blend (I use mozzarella and cheddar mixed when I don't have the other on hand.)
Top With: sour cream and chopped tomato

Brown beef with cumin. Stir in salsa, corn, chilies, and tomato. Bring to a simmer and cook 10 min. Preheat oven to 350. Coat a 9-in. deep dish pie plate or a round 2 1/2 - 3 quart casserole dish with nonstick cooking spray.
Put tortilla in prepared pie plate. Spread with 1/2 of meat mixture, then sprinkle with 1/3 of cheese. Repeat layers using 1/2 remaining cheese. Top with remaining tortilla; cover with foil. Bake for 30 min. Uncover, sprinkle with remaining cheese and bake 10 min. Let cool 5-10 min. before cutting into wedges.
Serve with toppings.

Kids JCPenney Photos

Well, aren't we on top of things... we actually got the kids together just before our Thanksgiving trip for their own pictures. Here are a few individual teasers from the Smiles by Wire pictures we ordered...

We will be sending pictures to family in the upcoming weeks.