I always prefer eating clean and fresh, however situations come in our lives when we only have time for a quick grab in the pantry and get a quick hot meal on the table. By keeping these 5 cans on hand, along with ground beef, tortillas and cheese you can be prepared for unexpected guests at the drop of a hat. I suggest drawing a big red X on these cans and stack them together so you know they are only used in emergencies! Keep ground beef, tortillas and cheddar cheese in the freezer so no frantic trip to the store is necessary! Now you can relax…when Cousin Eddie calls and tells you he is bringing the family to see you tonight, no biggie! Tell him you would love for them to dine with you!
Here are the five cans of food never to be without!
Brown and drain one pound of ground beef.
Combine beef with 1/2 c. chopped onion, refried beans and green chilies.
Combine soups and enchilada sauces. Take 1/4 c. of this and stir into hamburger mixture until all is blended.
Top each tortilla with 3-4 T. of meat mixture and 2 hunks of cheese. (I used a cheddar/cojack blend)
Roll-up and place seam down in greased pan. I spread a little of the sauce on the bottom of the pan. Repeat this procedure until pan is full. Pour sauce over and top with grated cheese.
I made two small pans instead of one large one. Bake for 25-35 minutes in 350 preheated oven. This can be made ahead and refrigerated. If so, add 10 minutes to the baking time.
5 Can Enchiladas
1 # browned and drained ground beef
10-12oz. log of cheese (I used a cheddar/jack blend)
1/2 c. chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 can chopped green chilies
1 can refried beans
1 can enchilada sauce
1 package whole wheat tortillas
Combine beef, chilies, refried beans and onions. Combine soups and enchilada sauce. Take 1/4 c. soup and stir into beef mixture until well blended. Top each tortillas with 2-3 T. of meat mixture and 2 hunks of cheese. Roll up and place seam down in greased pan. (I spread some of the sauce over the bottom of the pan before I lay any enchiladas down) Repeat until pan is full, then pour sauce over all and top with remaining shredded cheese. Bake in preheated 350 oven for 25-35 minutes. This can be made ahead of time and refrigerated. If so, add 10 minutes to the cooking time.
Okay Jane, I’m coming for dinner! Throw a little water in the soup, oops, I mean go ahead and get this delicious looking dinner going, I just have to make the short drive from North Carolina! Seriously, this looks amazing and what a great idea to have something you can make in a hurry if needed, thanks, you always have such good ideas!
I would be honored to cook a meal for you…if you are ever in Iowa…give me a shout out!! I took this to our Apples of Gold Bible study last night, not much left! Are you familiar with Apples of Gold?
Looks good, Jane ~ If only I’d seen this a few hours ago, I’d be there by now! =) …hmmm, tempting to do something a bit more salsa with tonight’s supper of leftovers.
You probably are only a few hours away from here! Would love to meet you someday!
What a great stand-by meal! I’ve never seen chopped chilis in a can but I’ll be on the lookout for them now.
Chopped chilies are a staple in my pantry. We love Mexican!