This week has been full of making memories with my girls in Oklahoma.
We have made good use of our short time. There has been some sightseeing, a little shopping, cooking of good food, and talking, talking, talking. It has been so much fun.
Up until just a couple of years ago, my daughters all lived near us. We did a lot of life together. But the need to find work relocated two of them, along with their husbands and our grandchildren. I miss the days when we could just drop by and spend time together. Now we must be intentional with the time we set aside for visiting and make the most of each occasion.
I often wonder why we are not more like this in all our relationships.
I suppose it is because we think we’ll have time to get together as soon as things calm down. Most of us know that a slower life is a joke. The truth is, we will be waiting for a long time for that to happen. And when things actually do get slower, our neglected friendships will be long dead and buried.
So, I propose we take this matter to heart. Let us not allow our friendships grow cold. Let’s be intention with gathering together and making memories. In years to come, it will be good to have a treasure trove of stories that always begin with “Remember when. . .”
“We do not remember days, we remember moments.”
Are you wondering what good things we cooked while we were visiting?
Lots of great stuff, but one thing that usually shows up on the table when we get together is Beef Enchiladas. I learned this easy recipe when the church we attended would sell these enchiladas to raise funds for an outreach to Mexico. We liked them so much we have continued to enjoy them all these years later. They also bring back the memory of doing something pretty special with a group of people who wanted to do good in the world by serving others. Ever since then, I have had an ongoing love affair with serving the people of Mexico. See Hope Under Construction and For Goodness Sake to find out more of what I’m up to and the ministry I serve with there.
- 1 ½ pounds lean ground beef
- 1 medium onion, chopped
- 1 large can of red enchilada sauce or 1 recipe of homemade
- 10 6-inch flour tortillas
- 1 ½ cups shredded cheddar cheese
- Sliced black olives
- Toppings—sour cream, sliced green onions, etc.
- Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce to season meat mixture.
- Spread additional 1/2 cup of the enchilada sauce evenly in baking dish. Spoon about 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese and sliced olives.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
This is an excellent dish to make for a someone who needs a little pick-me-up and a visit from a friend.