I hope you didn’t bury your big casserole dish at the bottom of the cupboard during that spate of that beautiful April-like weather we had over the weekend.
It looks like we’re pretty much done with the 50-degree weather for the foreseeable future: 40s and raining this week until what might be a snowy weekend.
This calls for a reliable warmer-upper, such as Prosciutto-Stuffed Chicken Bake.
This baked yumminess seems like it’d be good enough to have a celebration of its own.
It’ll feed 8, and might be a nice one to break out if you’re having friends for dinner. Or if you’re just really, really hungry.

What intrigued me about this Beef Tortilla Casserole is not only its comfy-ness — a surefire remedy for this bone-chilling rain and cold — but that you get most of the ingredients from an enchilada kit.
This requires no running around the whole grocery store, no annoying leftover raw ingredients taking up space in your fridge.
You might have some finished casserole leftover, depending on the size of your crowd. But that’s easily dispensed with in tomorrow’s lunchbox.
In the interest of full disclosure, the recipe does hail from Betty Crocker, parent company of Old El Paso, maker of the enchilada kits.
But there’s no skin off my nose if you choose to use a different kit. It just has to include enchilada sauce, seasoning mix and tortillas. You’ll also need ground beef, a small onion, a can of chopped green chilies (near the enchilada kits), and toppings.
Mucho-easy-o.