Who doesn't like some spicy food on a cold winter night? These tacos were a pleasant change from our regular Mexican dishes. I froze the tacos directly in the pan and kept the enchilada sauce separate until it was time to bake. Shredded lettuce and sour cream were a cool compliment to complete this meal.
I found it best to make a large batch and split it into two meals- one for now and one for later.
Prep Time: 20 minutes
Bake Time: 30 minutes
Servings: 18 (2 meals)
Cost: Approx. $11.00 or $5.50/meal
2 pounds ground beef ($4.00)
1 cup diced onion ($.25)
1 tsp. ground chili powder
1 tsp. ground cumin
3 cup shredded cheddar cheese ($3.00)
18 flour tortillas ($2.00)
2 cans enchilada sauce ($2.00)
1/4 cup butter
1/4 cup flour
1 1/2 tsp chicken bouillon granules
2 cups warmed milk
Brown meat and onions. Meanwhile, make white sauce by melting butter in a small sauce pan. Whisk in flour and bouillon granules to form a paste. Slowly add warmed milk and continuing whisking until smooth sauce has formed.
Combine white sauce, enchilada sauce, cumin, chili powder, and 2 cups of cheese. Warm until cheese has melted.
Add about 3/4 cup of sauce to meat and mix well.
Place about 1/4 cup of meat in the center of tortilla along with refried beans, black beans, corn.... or anything else you desire. Fold and place in aluminum pan. Top with remaining cheese and sauce.
Bake covered at 350 degrees for 30 minutes.
**To freeze: Place tacos in pan and cover will with foil and freeze. Place sauce and cheese in zip lock bags and freeze. To serve, thaw completely and bake as directed above.**
Please note, this recipe was adapted from 30 Day Gourmet's Big Book of Freezer Cooking.