Apparently, I forgot
take a picture of
these done. Picture them
covered
in sauce and cheese.

Meal: beef and potato enchiladas
Active preparation time: 45 minutes
Approximate cost per serving: $1 (five servings total)
Leftovers: three servings
Local ingredients: beef, cheese, potatoes, milk
Organic ingredients: flour

Dinner Wednesday night was beef and potato enchiladas. The first step, of course, was to make tortillas. I deliberately made these a little thicker than our taco tortillas, because I was afraid the thinner ones would fall apart in the baking. I got nine 6 inch tortillas out of the batch, which was a half batch from what I made on taco night.

Meanwhile, I cooked about a half a pound of beef and microwaved a couple of medium potatoes (I didn’t feel like beef last night. Luckily, with just a little work, enchiladas are a very flexible meal.) Once the meat was cooked, I mixed it with a bit of a cheat - a little jarred enchilada sauce. I mashed the potatoes with a bit of garlic powder and a little milk. I also shredded 8 ounces of cheese. Once the tortillas were cooked, it was simply a matter of putting a little filling in the middle of each tortilla, rolling it up, and once each pan was done, dousing each pan with cheese and sauce and throwing the whole thing in the oven at 350 for about 15 minutes (until the cheese was melting and was starting to brown a bit.) I spent about 45 minutes in the kitchen, but that netted dinner for two, lunch for Jeff yesterday, and lunch for me yesterday and today, and I’d count that as 45 minutes well spent.