Envy Mama's Enchiladas! ($.91 per serving)

Oh yes... who doesn't like rich, decadent Mexican food? My kids... BUT us adults love them! So while the kids crunch on homemade tacos we'll be savoring ooey gooey cheesy enchiladas! Give my recipe a try!

You'll need:

1 lb ground beef ($2.99)
1 tbsp onion powder ($.04)
1 tsp minced garlic ($.05)
6 ounce can tomato paste ($.33)
8 oz water (free)
1.5 tbsp worcestershire sauce ($.08)
1/2 tbsp paprika ($.03)
1/2 tbsp oregano ($.03)
1 1/2 tsp chili powder ($.03)
1/2 tsp cumin ($.04)
1/2 tsp salt (penny)
1/2 tsp pepper (penny)
2 cups shredded cheese (I use mexican blend) ($1.67 on sale)
10 oz can red enchilada sauce ($1.18)
8 flour tortillas (8 inch)  (approx. $.80)

In a large skillet, brown ground beef with onion powder and minced garlic. While that is cooking, put the following ingredients in a mason jar (or a bowl... I just like mixing in jars!): tomato paste, water, worcestershire sauce, paprika, oregano, chili powder, cumin, salt and pepper. Mix well then add to ground beef. Bring to a simmer and cook covered, stirring occasionally, for about 5 minutes. Remove from heat. Prepare one 9x13 pan by pouring a dollop of enchilada sauce and swirling around to cover the bottom. Warm tortillas slightly (so they are rolled easily) and fill each with a small scoop of meat mixture and a couple tablespoons worth of shredded cheese. Add to pan and continue until all tortillas are used. Pour remaining enchilada sauce (and meat mixture - if any is left!) over all enchilada rolls and top with shredded cheese. Bake at 350 degrees for 20-25 minutes uncovered.

$7.29 or $.91 per serving!

** I like to split this into two 9x6 foil pans (putting 4 enchiladas in each pan). Four enchiladas works for our family since we usually have tacos too because the kiddos don't care too much for enchiladas! I know... blasphemy! You can serve one pan the day you make them and seal the other to put in the freezer for another day. Simply thaw and bake!