Burrito Bake & Sauteed Corn

Dinner tonight was simple and a long time friend to our home. In fact, I first made Burrito Bake twenty-two years ago.  It was the first time I cooked for my husband of twenty-one years and he burned the roof of his mouth on the gooey goodness of cheese topping.  It is so simple that once you make it you will not even need a recipe.  Begin by cooking 1.5 lbs ground beef (breaking into small bits).  Add a small chopped onion about halfway through.  Once the meat is done and the onion soft, drain.  Add about 1 cup salsa and half of large can enchilada sauce. Mix well.  Evenly separate the mix into burrito shells. Fold each one burrito style and place in a baking dish. Pour remaining enchilada sauce over burritos and top with cheddar cheese.  Bake at 350° until cheese is melted and yummy.  Top with lettuce, tomato and sour cream, if desired.

As a side, I chop a small onion and half of a red pepper. Sauteed them in about 2 tablespoons butter. When  they start to soften, add frozen corn.  Season with salt and pepper. This golden goodness finishes off any meal perfectly.