Baby Tending and a recipe

Today one of my old wards needed to be babysat. Harper (4 years old) and Anderson, her 7 month old brother, came today since the middle school daughter of the current babysitter came down with shingles (ever heard anyone that young getting shingles? Amazing.

But anyway, I had a fun day with these 2 kiddies....but I'm glad it was only 2 and for only one day. I am old.

So tonight had to be a quickie recipe 1) because the kids were here and 2) because Robert has a meeting and has to out of the house fast. So I skimmed my recipes and this is what I came up with. It was fast and easy....and oh so good. Normally I don't post many recipes but I think this is worth it.

If you like a thin crust pizza then this is for you! Also makes a great appetizer when made on small tortillas. 1 Tbs vegetable oil 3/4 lb fresh boneless, skinless chicken breasts, sliced 1 package Ortega® Taco Seasoning Mix 3 Tbs cayenne pepper 5 Tbs Ortega® Medium Taco Sauce 2 12-inch flour tortillas 8 oz Ortega® Refried Beans 1/4 cup Ortega® Medium Taco Sauce 1/4 cup Monterey Jack cheese, grated 1/4 cup cheddar cheese, grated 2 cups lettuce, shredded 2 avocados, seeded, peeled and mashed 1 tomato, diced 1 Add oil to a large heated skillet; stir in chicken, taco seasoning mix and cayenne pepper and cook until browned. Stir in first amount of taco sauce and remove from the heat. 2 On a large plate, place flour tortillas; divide and spread with refried beans, being sure to cover the entire tortilla. Add the chicken mixture over the beans and sprinkle remaining taco sauce, grated Monterey Jack cheese, and grated Cheddar cheese on top. 3 Bake in a 375°F; oven until the cheese is bubbly, about 10 minutes. Remove and cut into wedges. Serve with shredded lettuce, mashed avocados, and diced tomato. Servings: 4