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Friday, December 12, 2014

Enchilada Casserole

My husband is not really fond of Mexican food.  He likes Nachos and Soft taco's on occasion.  But as much as I LOVE Mexican we don't eat it very often.  Today I had a craving for Mexican food.  As long as its not too spicy and has plenty of cheese my sweet man will eat it.
I make a Enchilada casserole that is easy, and fairly inexpensive.  It makes about 6 to 8 servings depending on how hungry you are.

4 soft taco's- (Cut into quarters).44 cents
1 pound ground beef or turkey- 3.28
1 can Mild red enchilada sauce-1.50
2 Tbs dry chopped onion.-05 cents
1 cup water- free for me
2 1/2 cups shredded Mexican cheese-3.25
1 can of olives chopped- .98 cents
(optional if needed)1 TBS corn starch and 2 TBS cold water- .05 cents
total 9.55  6 servings- 1.59 a serving

Heat oven to 375 F.  Spray a 8x8 casserole with cooking spray. Brown hamburger on stove.  Add 1 cup water and the dry onion. Cook until most of the water is gone and onions are reconstituted.  Add Enchilada sauce, reserving about 3 TBS of sauce.  My sauce seemed a little thin to me, so I tightened it up with a slurry of cornstarch and water. 
Add 3 TBS of reserved Enchilada sauce to bottom of casserole.  Lay 4 to 5 pieces of tortilla on sauce, kind of filling in gaps like a puzzle.  Top with 1/3 of the meat and sauce mixture.  Top with 1/3 cheese and 1/3 of the olives.  Repeat, ending with cheese and olives.   Bake for 25 minutes.  Let set for 10 minutes on top of stove to set up.
Serving with a jello parfait with pineapple and whipped cream, about 1.00 per person.  and canned corn with butter .24 cents a serving
total for whole meal- 13.27 with leftovers- about 2.83 per person.

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