I eat lots of eggs and egg dishes - whether I'm broke or not. Always a good cheap meal.
Also, anything with beans, esp. soup is economical. I make a great veggie chili - filling and yummy.
One of my favorite cheap (and super easy and fast) dishes:
Mexi-lasagne:
15oz can pinto or black beans, drained and rinsed
14oz can diced tomatoes
4oz can of chopped green chilies
2 cups frozen corn kernels, thawed
2 green onions, minced
½ tsp ground cumin
½ tsp dried oregano
8 corn tortillas
1 ½ cups greated Monterey Jack or Cheddar cheese
Preheat over to 400 degrees.
In a large mixing bowl, combine beans, tomatoes, chilies, corn, green onions, cumin and oregano; mix thoroughly.
Oil a 2 quart casserole or baking dish (I use cooking spray).
Line baking dish with 4 tortillas, overlapping if necessary.
Spread half of bean mixure in a layer over tortillas, then sprinkle with half of cheese.
Repeat.
Bake 12-15 minutes, or until cheese is bubbly. Let stand 1-2 minutes, then cut into squares to serve. (I find I need 20 minutes usually for the cheese to really melt). Highly recommend serving with sour cream and tortilla chips of course.
The packages of corn tortillas I find have 10 tortillas, so I have 2 leftover.
To make your own chips: Cut into fourths (a pizza cutter works great). Brush with olive oil and sprinkle with coarse salt. Place in a single layer on baking sheet. Bake at 375degrees for 8-10 minutes, until chips begin to color.
I have doubled this recipe and frozen with success.
I think using black beans are way better than pinto (no meat so I need the umph). You can use dry beans for added value. I freeze the rest in 16 oz increments. Less than a $1 for dry beans and I get 5-6 cups from it (with added onion, garlic, and seasoning). A 15oz can is what, $1 also?
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Also, anything with beans, esp. soup is economical. I make a great veggie chili - filling and yummy.
One of my favorite cheap (and super easy and fast) dishes:
Mexi-lasagne:
15oz can pinto or black beans, drained and rinsed
14oz can diced tomatoes
4oz can of chopped green chilies
2 cups frozen corn kernels, thawed
2 green onions, minced
½ tsp ground cumin
½ tsp dried oregano
8 corn tortillas
1 ½ cups greated Monterey Jack or Cheddar cheese
Preheat over to 400 degrees.
In a large mixing bowl, combine beans, tomatoes, chilies, corn, green onions, cumin and oregano; mix thoroughly.
Oil a 2 quart casserole or baking dish (I use cooking spray).
Line baking dish with 4 tortillas, overlapping if necessary.
Spread half of bean mixure in a layer over tortillas, then sprinkle with half of cheese.
Repeat.
Bake 12-15 minutes, or until cheese is bubbly. Let stand 1-2 minutes, then cut into squares to serve. (I find I need 20 minutes usually for the cheese to really melt). Highly recommend serving with sour cream and tortilla chips of course.
The packages of corn tortillas I find have 10 tortillas, so I have 2 leftover.
To make your own chips: Cut into fourths (a pizza cutter works great). Brush with olive oil and sprinkle with coarse salt. Place in a single layer on baking sheet. Bake at 375degrees for 8-10 minutes, until chips begin to color.
I have doubled this recipe and frozen with success.
I think using black beans are way better than pinto (no meat so I need the umph). You can use dry beans for added value. I freeze the rest in 16 oz increments. Less than a $1 for dry beans and I get 5-6 cups from it (with added onion, garlic, and seasoning). A 15oz can is what, $1 also?
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