Don’t know how he learned to argue like that
Kathy Cooke

Whew! What a whirlwind week-end we just had and now this week is half over. I am waiting on that Geico Camel to pop in any minute.

I don’t watch many TV commercials. When commercials come on, that’s the time to go get the laundry out of the dryer or go get something to eat in the kitchen.

But I love that camel!

Speaking of whirlwind weekends, there is a lot going on this Saturday.

This Saturday is the 5th annual Special Needs Family Fun Day at Rockdale Fair Park from 2-5 p.m.

This is a fun time for families and friends of kids with special needs to come together and have some fun. Everything is free and there will be clowns, a zoo show, bounce house, ice cream floats and more!

Then Saturday night is the Milano Opry at MHS with doors opening at 6 p.m. and music starting at 7.

Besides the awesome house band, guests will include Chick Herrin, Jeremy Wade and Mossimo Gerrosa. Come see a Big Show in a Small Town!


After church Sunday, we ate lunch at Mom and Dad’s and celebrated nephew Kevin’s first place win in a big debate tournament.

He and his debate partner, Josh Jones, are on the Thorndale High School Debate Team and are doing really well.

They have another huge tournament near Dallas next weekend with 500 teams competing.

Good Luck Kevin and Josh!

I can’t imagine where he learned to argue, I mean debate, like that!

Now on to the food portion (you had to know I was going there.)

Mom made this casserole, along with a big crock-pot of black beans and man, was it ever good!

Enchilada Casserole

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, finely diced
  • 1 dozen corn tortillas
  • 1 can chopped black olives (optional)
  • 1 can diced green chiles
  • 1 (10 oz.) can cream of chicken soup
  • 1 (10 oz.) can cream of mushroom soup (or two cans either soup)
  • 1 pound shredded cheddar cheese or a mixture of Mexican cheeses shredded
  • 1 (10 oz.) can enchilada sauce
  • 1 envelope taco seasoning
  • sour cream, guacamole, sliced jalapenos or salsa for garnish

Cook beef with onion and garlic until done. Stir in pepper and a little salt to taste. Mix in soup, sauce, taco mix, olives, chiles and cheese.

Add hot salsa if you like it spicy. Can stop here and refrigerate overnight until ready to serve the next day.

Cut tortillas into strips and add to mix when ready to bake. Stir tortillas into all until well mixed.

Put all in 9x13-inch pan and bake for 45-60 minutes at 350.

Sprinkle more cheese on top and garnish with salsa, guacamole, sour cream or whatever you like or let your guests garnish as desired. Makes about 10-12 servings. (or 5-6 Cookesize servings!)

Click here for digital edition
2013-09-19 digital edition

Copyright 2009-2017 Rockdale Reporter, All Rights Reserved.

Special Sections

Special Sections