What to do with Baked Potatoes?

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This is a recipe for Gordita filling.  My husband loves Mexican food.  Gorditas are really easy to make and they're a neat treat for your family.  To make the gordita shell, you'll need to buy Corn Masa Mix from your grocery store.  I found it at Aldi's, but you can find it at almost any store.  Follow the directions on the bag for gordita or tortilla shells.   In case there aren't directions, you're going to want to mix equal parts of water and mix to make a dough.  Heat up a skillet with oil.  Make dough into balls and flatten out.  Fry dough in your pan until both sides are golden brown.  Fresh gorditas are the best!  You'll never want to go back to Taco Bell :)

Here's a recipe for a potato filling to top your shells with.  This recipe makes enough for 6 to 8 people.  This is a mild filling, spice it up with red pepper flakes and jalepenos if your family likes spicy.  Enjoy!

Potato Gordita Filling
Ingredients:
5 to 6 Baked Potatoes
1 Lb Ground Turkey
1& 1/2 TBSP Dried Cilantro
1 TBSP Cumin
1 TSP Onion Powder
1/2 Cup Water
1/4 Cup Olive Oil
1/2 Cup Monterey Jack Cheese
Salt and Pepper to taste.

1. Chop up potatoes into small chunks.  Brown ground turkey in a large frying pan.  When brown, add olive oil and potatoes. (I leave some of the skin on the potatoes.)
2. Add spices, water and cheese.  Cook until turkey is completely finished, cheese is melted and potatoes have become soft.  Add water while cooking if your filling becomes to dry!
3. Spread filling on Gordita shells and top with lettuce, tomatoes and salsa. 

What to do with leftover Enchiladas?

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We had some awesome enchiladas at the birthday party we went to this past weekend.  Our host, Kimberly, sent us home with some, but they're never as good reheated as they are originally.  Instead, I made them into a really creamy casserole.  Your family won't even know that this dish has leftovers in it, if you don't tell them!

Enchilada Casserole
Ingredients:
4 Large Enchiladas
1 Can Beans, drained (I used black eye peas, but any kind of beans would work)
1/2 Cup Mexican Rice
1/2 Cup Salsa
1/3 Cup Cream Cheese
1 Egg
1 Can Cream of Mushroom Soup
1 and 1/2 TBSP Taco Seasoning
1/4 Cup Mayonnaise
3 to 4 Roma Tomatoes
1/4 Cup Chopped Onion
1/2 to 1 Cup Cheddar Cheese
Lettuce
Fresh Cilantro
Diced Tomatoes

1. Preheat oven to 35o degrees.  Spray a square (8x8 or 9x9) glass baking pan with non-stick spray.
2. Cut enchiladas into 1/2" circles.  Place circles on bottom of baking pan, touching each other.
3. In separate bowl, mix together beans, rice, salsa, cream cheese, egg, cream of mushroom soup, taco seasoning and mayo.  When finished, pour on top of enchilada circles. 
4. Cut tomatoes into thin slices.  Sprinkle onions on top of casserole.  Put tomato slices on top of onions. 
5. Chop up some lettuce, cilantro and tomatoes.  Mix together and set aside. 
6. Bake in the oven for 30 minutes.  After 30 minutes, pour a layer of cheese on top and broil for 5 minutes.  Let sit for 5-10 minutes.  Top individual servings with lettuce mixture.  Serves 4 to 6 people.