Menu Plan Monday

Lately it’s been the “shoot-it’s-5-and-Dan-will-be-home-in-
45-minutes-what-will-we-eat?” dilemma Hopefully this will help me to be more organized in my menu planning. This week is crazy because we move Saturday so the kitchen will be packed possibly by Wednesday or Thursday night.
Monday: Ginger Steak Stirfry
Tuesday: Tamale Pie
Wednesday: Chicken Cacciatore with Rice (slow cooker & rice cooker)
Thursday: Enchilada Lasagne (will make ahead on Wednesday)
Friday: I hear a friend is bringing us dinner
Saturday: Moving day!! Something from the frozen section. . .

For more recipes see I’m an Organizing Junkie

Enchilada Lasagne

adapted from the Pillsbury Old El Paso Cookbook

*1 large can (28 oz) Red Enchilada sauce (for gluten free (GF)—use Walmart brand)

*1-2 cups shredded cheese (we like it cheesy, you can reduce)

*1 large can (28 oz) corn

*28 oz of beans—I use black or a mix of black and kidney

*1 pound ground beef, browned (if you like it spicier, season with taco seasoning) You could also use a 1 pound of chicken, browned and shredded

*12 tortillas (GF use corn tortillas)

* 1 envelope of Boil in Bag rice

* 28 oz or so of salsa


  1. Preheat oven to 350 degrees F.
  2. Mix cooked meat, envelope of rice, ½ cheese, and 1 cup of enchilada sauce in a bowl.
  3. In a 9x 13 pan, pour ½ cup of enchilada sauce. Spread to cover the bottom of the pan.
  4. Cover sauce with a layer of tortillas. Break them or cut them to cover as much of the pan as possible.
  5. Put about a 1/3 of the meat/rice mixture to cover the tortillas.
  6. Put a 1/3 of the corn to cover the mixture.
  7. Pour a 1/3 of the salsa to cover the corn.
  8. Layer tortilla on top of salsa.
  9. Cover tortilla with ½ cup enchilada sauce.
  10. Sprinkle some cheese over enchilada sauce.
  11. Repeat steps #5-9 until you have used all ingredients and filled the pan, leaving the cheese on top off for now.
  12. Cover with aluminum foil, and put in oven for 25 min.
  13. Sprinkle cheese on top, and return to oven for 5 min. to melt cheese.
  14. Serve with sour cream and chives or guacamole, if desired.



About jaimeanne

I'm me. Graphic designer extraordinaire, urban master teacher of social studies, former adjunct professor, high school principal, and now most importantly-- Mom to the cutest little girl ever. I try to live by the quote, "Work like you don't need money, Love like you've never been hurt, And dance like no one's watching." I believe in Christ, and sometimes I'm just trying to figure out what He wants me to do. This blog chronicles that journey.
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8 Responses to Menu Plan Monday

  1. Sandra says:

    The enchilada lasagna sounds good, will have to give it a try 🙂

    Great menu you have for this week, thanks for sharing 🙂

  2. Angie says:

    I’m copying the enchilada lasagna recipe to try! Sounds Wonderful!

  3. gail says:

    The recipe looks good, thanks for sharing it! Tamale pie sounds good too…..and maybe you can share your slow cooker Chicken Cacciatore on the Slow Cooking Thursday meme!
    I’ve done that “it’s 5 and what are we gonna eat” thing so it helps me to have a plan….it doesn’t always go according to plan but it helps.

  4. Daniel says:


    A friend will also be providing us dinner for Saturday too. 🙂

  5. Laura says:

    Oh I wish I would hear that a friend was bringing me dinner…lol. Love it. Thanks for participating. Laura

  6. sherpa says:

    The meals sound good. Way to be organized!!!

  7. Stacy says:

    Wow, I’m so impressed that you are moving and even considering cooking at all! I’d pack up my pots and pans and be done with it for at least a week, hahaha! 🙂

    That lasagna recipe looks really good, thanks for sharing!

    Hope your move goes well, and you enjoy the dinners your friends are bringing over 🙂

  8. Pingback: Menu Plan Monday « The Life and Times of Daniel, Jaime, and Ava Simone

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