Enchiladas and mexican mac

This is a meal that Zach and I have made plenty of times. It is very time consuming but is dee-licious. The portions are huge and absolutely great for left overs. I have frozen the enchiladas and portions of mac and cheese and eaten it throughout the course of a month.


  • Reduced fat shredded cheese
  • Whole grain tortilla
  • Morning star vegetarian ground beef
  • 1 can refried beans
  • 1 can black beans
  • jalapeños
  • Onion
  • spinach
  • elbow macaroni (I also like bows and shells)
  • 3 bell peppers
  • Enchilada sauce
  • Cream of mushroom
  • Taco seasoning
  • 1 large jar of Salsa Con Queso
  • Butter
  • 2 slices of bread

Mexican Mac

  • Boil water, add pasta, strain when finished.
  • Add black beans and salsa con queso to pasta.
  • Put mix into a glass baking pan/ bowl (I use a brownie pan)
  • Use a food processor to grind the two slices of bread. Add butter to the shredded bread, mix until thick but sticky. This is for bread crumbs.
  • Top the pasta mix with shredded cheese and bread crumbs.
  • Back at 350 for abut 10 minutes. Since the meal has been cooked, this is only to melt to cheese on top and crisp the bread crumbs.

Enchiladas (makes 5 servings)

  • Slice the bell peppers and onion- sauté with spinach. The amount of onion is to taste. Sprinkle the taco seasoning every few minutes until about half of the packet has been used.
  • Combine enchilada sauce and half a can of mushroom soup in a pot. stir on a low heat until fully blended.
  • In a smaller pan, begin cookie the vegetarian ground beef on a medium heat. I use half a bag and it is enough. Add a little bit of taco seasoning to this. Adding water can help cook it but be careful. Water makes this very mushy very quickly and there is no turning back.
  • Build the enchiladas. I start with refried beans and sautéed pepper blend on the side of the tortilla shell. Add ground beef and shredded cheese. Roll like a taco.
  • Add a small amount of the enchilada sauce mix to the bottom of the baking pan. I use a large casserole dish. Line the enchiladas with the opening corner facing down. Add the rest of the enchilada sauce mix on tope of the enchiladas. Drench them. Use a spoon to be sure every bit had been covered. This prevents drying out the tortilla and veggies.
  • Top each enchilada with shredded cheese and jalapeños.
  • Bake at 350 for about 25 minutes. Since the ingredients have already been cooked, this is to help soak up flavoring and melt the cheese.