Today is catch up day. We had Spring Break a couple of weeks ago. That put me behind in laundry, budget, grocery shopping, and blogging! Sorry, but blogging got pushed to the bottom of the list, along with mopping!

Spring Break started out with a trip to Dallas. My Sweet Adeline chorus, Top of the Rock, made the annual pilgrimage to regional competition. This year we had a Western theme.

Our group stayed in the Hyatt. What a treat we had! We shared the hotel with the folks who were there for the longhorn auction! These were not just your regular run-of-the-mill longhorns. These were, for lack of a better word, collector longhorns. Some of these creatures would end up selling for $80,000+.

We had to make time to visit the animals.

Oh, wait, those are the guys who were in charge of the auction. They were very nice to us “city girls”.

We came in 2nd place in the contest. Congratulations to Talk of Tulsa Show Chorus. Good luck in Hawaii!

After spending the weekend around cowboy lingo, I figured I’d come home and make some cowboy chow!

This is a recipe I have wanted to make for a long time! It came from a Woman’s Day magazine. (May 11, 1999!)

Chuck Wagon Tortillas

1 pound lean ground beef

1 Tbsp minced garlic

1 1/2 Tbsp chili powder

1 1/2 tsp ground cumin

1 jar (18 oz.) baked beans

1 can (14 1/2 oz) stewed tomatoes

1 can (11 oz) vacuum-packed corn

1 can (4 oz) chopped green chilies

1/4 cup bottled barbecue sauce

4 burrito-size flour tortillas

1 1/2 cups shredded pepperjack cheese (6 oz)

Cook beef and garlic in a large nonstick skillet over medium-high heat until no longer pink. (You will need a skillet that is at least 2 inches deep and 10 inches across the bottom.)

Note: For some reason my post automatically posted. I was not finished with it yet. Sorry. Here is the rest of the post.

Stir in chili powder and cumin.

Cook 1 minute longer.

Stir in beans, tomatoes, corn and chilies and barbecue sauce.


Heat 2-3 minutes, then pour into a bowl.

Remove skillet from heat, wipe clean with a paper towel, then lightly coat with cooking spray.

Lay 1 tortilla in skillet.

Spread evenly with 1 1/2 cups beef mixture.

Sprinkle with 1/2 cup of cheese.

Repeat layers 3 times, ending with 1/2 cup of cheese.

Cover and cook over low heat 15 minutes, or until cheese melts and stack is hot in center.

Cut into wedges to serve.

While we were at the table, I suggested that this recipe should have been called “Cowboy Stack”. Others had to give their ideas as well.

It was yummy!

Critics’ Corner

Chip: It’s like cowboy food — except better.

Megan: This dish is a testament that I do not only eat bland food. It was so spicy that it warrants the name “The Chuck Wagon Dragon”!

Katie: It’s a combination of two things that I LOVE, LOVE, LOVE…it’s messy and delicious! Although, since it is so spicy, I would have renamed it “The Chili Pepper Chuck Wagon”.