I've been trying to expand my cooking skills. I like to test new recipes on my husband to see what will work for when we start a family. This Bean Enchilada Casserole was a hit, and I will probably add it to my regular meal list.
What I love about this meal is it's easy to make, meatless (protein is expensive!), and VERY frugal.
Bean Enchilada Casserole (Makes 8 servings)
Ingredients:
1 can (10 oz) Enchilada Sauce - $.69 (Kroger)
1 can (14.75 oz) Whole Kernel Corn - $.49 (Aldi)
1 can (16 oz) Refried Beans - $.79 (Aldi)
12 Soft Corn Tortillas - $1.49 for 30 (Aldi) = ~$.60
1 can (15 oz) Whole Black Beans - $.79 (Aldi)
2 cups (16 oz) Shredded Sharp Cheddar Cheese - $3.49 (Aldi) *You don't have to use all 16 oz of Cheese if you don't want to. I only used about 10 oz.*
Sour Cream (optional)
Directions:
1) Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
2) Spread half of enchilada sauce in bottom of dish.
3) Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, on sauce in dish, overlapping to fit.
4) Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of mixture over tortillas in dish. Sprinkle with 1 cup cheese.
5) Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese. **This is like a Mexican Lasagna**
6) Bake 35 to 40 minutes or until hot and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
Total: $7.44, or $.93 per serving!
This makes 8 servings, and they were very plentiful. Brian and I only ate 2 servings, so we have 3 meals-worth remaining. If we can get 4 meals out of this recipe, each dinner would be ($7.44 / 4) = $1.86. Not bad for 1 meal!
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