I don’t know what it is about eating Halloween candy that makes me crave Mexican food but it does. Something about the sweet and salty combination. My self control with the Halloween candy around here has actually been pretty good until the last couple of days. The leftover candy is sitting by our front door so every time I go to preschool, get the mail, or get something out of my car I grab one or two pieces.
Austin was a Star Wars Jedi for Halloween. Every time he scored some chocolate while trick or treating he would run over to me and say. “MOM, I GOT YOU SOME MORE CHOCOLATE!”
Sigh, I’ve trained him well. Proud mama right here.
I’m starting to wonder if he is my child though. He doesn’t like chocolate or candy. Sure he’ll eat it every once in a while but he will have it on his dresser for months without touching it. If he didn’t have John’s apple bottomed booty and the same dimple in his chin as I do, I would have to get a DNA test.
This casserole is quick and has a ton of flavor especially for how easy it is. It’s a great weeknight meal that can be made ahead of time. I thought it might be too spicy for the kids but the sour cream balances it all out and they loved it.