I admit that actually meal and menu planning is not one of my strong suits. But what I CAN do is get dinner on the table from things in the pantry and usually it turns into a family favorite meal. This Beef and Bean Enchilada Bake with Red Gold Tomatoes and Chilies is one of those recipes.
So, here I am and it’s 5:05 and I get the message, “On my way home!” It’s a good hour drive so he tries to give me some warning, that and by the time he gets home he is normally ready to attack whatever I’ve cooked. I was fighting, I mean working with the girls on their homework to jump up and say, “Oh no! What’s for dinner?” At least I had taken ground beef out of the freezer that morning so I knew it would be something with beef.
Rummaging around in the pantry and fridge I find these items . . .
And so dinner is born. No I didn’t have a recipe – so I’m just going to share it with you step by step. (If I was smart I would have just visited the Red Gold recipe site)
- Brown 1lb ground beef and season as you would for tacos. In my case it was a .49 seasoning packet from the grocery store but you can do it yourself with some chili powder, ground cumin, dash of garlic and yes, a small sprinkle of cinnamon and add water.
- Warm refried beans on the stove – I did this because it makes them easier to spread in the tortilla.
- Then make your sauce. I used Velvetta Cheese and the Red Gold Tomatoes and Green Chilies. Warm almost 1/3 of the large block of cheese slowly and add about 3/4 of the can of Red Gold. Stir frequently. I let this melt while I’m assembling the enchilada’s.
- Fill one tortilla with 1 heaping tablespoon refried beans. Spread it along the inside. Top with another heaping tablespoon of ground beef mixture. This helps it all stay together in the oven. Wrap and place seamed side down in a lightly greased baking dish.
- Now, pour the cheese sauce mixture over top of the enchilada’s and back in 375 oven for about 10 minutes.
While it’s baking I simply warm up the corn (it’s something I know the kids will eat) and toss a small Mexican salad of lettuce, the rest of the Red Gold tomatoes and chili’s and then add a little taco seasoning to the sour cream. And, dinner is done!
How long does it take. About 30 minutes. How much did it cost? About $7.00 for the whole meal and we made 12 enchiladas. I had some the next day for lunch!
No salad pictured . . . someone grabbed their plates too fast for me! Do you know how hard it is to take pictures of your dinner?