If you've ever been to Taco Bell, you've likely heard of the Enchurrito: a combination Enchilada & burrito. And you have to pronounce enchilada like this in your head: En-chee-laaaaaaaahhhhh-da. There, now that that's settled, let's move on. The other day Natalie, age 10, asked me if she could have an "enchalupa." "A what?" I asked. She repeated the word. I asked if she meant chalupa. Well, yes, indeed she did, but she planted the seed for our new recipe: the Enchilupa.
Chalupa shells (flat taco shells if you aren't familiar with these)
ground beef, browned
enchilada sauce (if you have Celiac Disease, look for Rosarita brand, or check the label because they like to put wheat in this, as you probably already guessed---if you are brave, make your own!)
Optional: onions, lettuce
Spread beans on chalupa shells. Place on ovenproof baking tray (cookie sheet, baking stone, etc.). Top with ground beef (or turkey or chicken), onions if desired (we sprinkled on onion powder), and enchilada sauce. Sprinkle cheese on liberally (or conservatively, depending on which party you feel like celebrating that day!). Put in oven at about 350F for 5 minutes or until cheese melts. If desired, top with lettuce. I was the only family member who tried this healthy addition in our house.
YUMMO! And WAY faster than a 30 minute meal, thank you very much. This is kid friendly to make. Natalie actually helped with draining the fat off the meat, sprinkling on meat, and topping with cheese. She decided she suddenly didn't like spreading beans (though she does it quite well when I'm not there to help!). Get your kids into the kitchen. YES they will make a mess. YES it will take twice as long to get things ready. In a few years, though, when they are fully capable of making a meal you will be richly rewarded!
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