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