Skip to main content

Enchiladas with Pork Sauce

Score!  Went to the store with a wide open menu plan as I never know what is going to be available and low and behold they had ground pork and it was only $0.99 a pound.  A pound of pork has not cost less than $2 since I was in college a hundred years ago.  Less than a dollar I don't think has ever existed in my life.  With limitations on meat purchases to two, I bought two.

Standing in the store wondering what I wanted to cook with pork then became the problem.  Here I am standing with my basket staring at my package of pork.  People must have thought I was off.  Hey, these are trying times.  Chill.  Already had Porky Rice - a budget friendly meat stretching meal, Pork Burritos - not a meat stretching meal nor very good, Pork Potstickers - don't have wonton wrappers, and Pork Burgers - not meat stretching but very yummy.

Glancing over from the meat isle to the cheese isle, dinner plans formed.  Cheese enchiladas with pork meat gravy.  Pork gravy served a couple of purposes, 1) cheese enchiladas, a house favorite, will be served again as a dinner, 2) using meat in the gravy will allow the meat to be used sparingly and if stingy on the gravy could make close to a weeks worth of enchiladas (breakfast here we come) and 3) a new recipe will be created.  Hopefully the pork gravy will fare better than the Pork Fideo.

Enchiladas with Pork Sauce was a combination of Cheese Enchiladas for the filling along with Beef Enchiladas for the taco meat.  Instead of the taco meat being used as the filling for the enchiladas, the meat is added to the gravy in a two to one ratio.  For example, the red gravy makes about three cups of gravy so it is mixed with about one and half cups of meat.  The rest of the meat is saved for additional meal usage later or additional gravy mix as the gravy freezes and reheats fabulously.

Scaled for Likability: Good
What can I say, I like plain cheese enchiladas.  If I was not biased to plain cheese enchiladas, these like the beef enchiladas would have been great.  In fact, I liked the taco meat gravy more than the taco meat filling.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake  using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd.  Have made several versions and this is by far the easiest.   Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer.  Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better.  Bread was served cold and would have been great with a drizzle of lemon