For the past few days we’ve been planning on having lasagna. Today I started to brown the beef and went to the cupboard to get the lasagna noodles. You know, the noodles my children said we had in the cupboard? Ya. Let’s try feeding a family of five…
With two noodles?!?!
Okay. Time for dad to improvise. Google- help me! What do you do with ground beef that is already getting browned? You make enchilada pie of course.
Taco seasoning, salsa, frozen corn, some tortillas leftover from the other day, shredded cheese, and a can of black beans (thank goodness we always have canned goods in our cupboard!) As I started making our new dinner, everyone came in asking what I was putting into the lasagna. When the new dinner was announced- smiles came to their faces.
We will be topping the enchilada pie with sour cream and avocado. We have been really enjoying those avocados lately. I have been making poached eggs on avocado toast for my wife quite a bit. But that’s for another post.
Mexican inspired food is always a favorite in our home. I love the inexpensiveness of making these meals for the family. As well as the ease of creating tasty meals. It’s amazing how ground beef and shredded cheese can be spread out significantly.
Dinner looks and smells delicious. 20 minutes of prep and 30 minutes cooking makes this a relatively easy dinner.
Here’s the link to the recipe for tonight’s last minute meal: Kraft Enchilada Pie
No, I don’t get any kickbacks from Kraft. Or any other companies. I just love to share ideas that work.