Beef Enchiladas & Fruit Tart

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One of those Sunday Roasts that just seemed to come together. The kids were down visiting their Dad in Virginia Beach, VA – an approximately 5-hr drive, depending on traffic and weather.  I wanted something I could make that would either be last minute or could simmer and wait for their arrival.  It was also fairly wintery so I wanted something substantial.  My Heart suggested enchiladas but I wanted something different besides the usual chicken enchiladas that I make.  Beef & Italian Sausage were on sale and the kids could use the extra ground beef for something they were making in the coming week and I could cook up a batch of combined meat and use some for Slow Cooker Chili later in the week.
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Browned ground beef and Italian sausage, crumbled.  Added in HOT store made Pico de Gallo..

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..then sour cream and shredded Mexican cheese
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Casserole dish – poured in some medium Enchilada sauce on the bottom of the pan – corn tortillas filled with the ground meat mixture next
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These Trader Joe’s tortillas were pretty good (Gluten-free) but they still were a little dry and cracked when rolled.
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Once the casserole dish was full – covered with the remaining Enchilada sauce and more shredded cheese
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Baked in a 350-degree oven until all melty and bubbly – totally hit the spot and also really good leftover for lunches
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Dessert: Fruit pizza starting with Trader Joe’s pizza dough – in the “stuffed” crust: marshmallows and chocolate chips
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Topped with marscarpone and a drizzle of whipped cream vodka then mango, plum, pear, raspberries and blue berries…
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,,and a sprinkling of chocolate
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Baked in a 450-degree oven for 30-minutes, until the crust was crispy brown.
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Plated – served up with whipped cream.  This was a huge hit – My Heart did it again!! YUM!

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