Burrito Filling

1 can enchilada sauce (or a pkg with the fixings) ($.75)
1-2 cans black beans ($.50)
1-2 cans pinto beans ($.50)
1 can corn ($.50)
1 bottle salsa (16 oz) ($1)
1 small can chopped green chilies (optional) ($.33)
1 1/2 cups minute rice (I use pre-cooked rice) ($.25)
3 Tbsp lime juice ($.30)
Fresh cilantro, chopped ($.50)

Can also add:
3 frozen boneless, skinless chicken breasts - I can't tell much of a difference in taste, just cost

SERVES: about 18-20 (or 2-3 meals and lunch leftovers for my family)

INSTRUCTIONS: Put first 6 ingredients (and chicken, if desired) in crock pot. Cook on low 8-9 hours. Shred chicken with fork (if used). Add rice, lime juice and cilantro. Cook 10-15 minutes more. Place in flour tortillas and add cheese, sour cream, salsa, & guacamole, as desired.


TOTAL COST ~$6 or about $2-3 per meal (or up to $8-9 or about $3-5 per meal with chicken)

Cafe Rio Chicken and Dressing - two recipes

The One I've Used:

1 large pork roast or loin ($5)
1/4 - 1/2 cup cilantro, chopped (.10)
2 (15 oz) cans tomato sauce (1.00)
1 can caffeine free coke or Dr. Pepper (.33)
1 1/2 cups brown sugar (.25)
1-2 cloves garlic, minced (.01)

Combine ingredients and cook in crock pot on high 4-5 hours or on low 7-8 hours. Serve in burritos, enchiladas or in a salad with beans, rice, tomatoes, guacamole, cheese, tortilla chips, cilantro, a lime wedge and creamy cilantro dressing. (Freezes really well - I usually freeze it in a Ziploc Bag and can use the leftovers 3-6 times to feed our family).

Total Cost = $6.75/5 meals = about 1.35 per meal

Dressing from same recipe:
1 pkg Ranch Buttermilk Dressing ($1)
1/2 cup cilantro, chopped (.10)
1-2 jalapenos (or 1/2 can green chiles) (.25)

Make Ranch Dressing according to directions or just use a bottle of ranch already made up. Add the cilantro and chiles in a blender. Keeps for up to 3 weeks in fridge (or longer in freezer)

Total Cost = $1.35 (can last for 5 meals too)

Other Recipes To Try:

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing ($1)
1 Tbsp chili powder (.10)
1 Tbsp cumin (.01)
3 cloves garlic - minced (.03)
5 lbs chicken breast ($7.50)

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Total Cost = $8.75, but can last for 4-5 meals as well, equalling out to about $2.20/meal

The Dressing
1 buttermilk ranch dressing packet (make as per recipe) ($1)
2 tomatillos (tomato like vegetable with a husk around them) ($2)
1/2 bunch of cilantro (.20)
1 clove garlic (.01)
Juice of 1 lime (.10)
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno) (.25)

Use a food processor to blend all the ingredients well. Refrigerate.

Total Cost = $3.56

Vinagrette (I made this one up from other recipes and what I had on hand)
1/2 cup oil (.40)
1/4 cup vinegar (.10)
3 Tbsp lime juice (.15)
1/2 bunch cilantro (.20)
2 tomatoes or tomatillos ($1)

Mix in blender. Refrigerate.

Total Cost = $1.85. Can last even longer because there is not the creamy base