| 1 tablespoon butter, softened (for the skillet) |
3/8 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 1 large egg |
1/8 egg |
$2.53 per 12 items
|
$0.03 |
| ½ cup sour cream |
1 tablespoon |
$2.65 per 16 ounces
|
$0.08 |
| ½ cup canned cream corn |
1 tablespoon |
$0.89 per 15 ounces
|
$0.03 |
| ½ teaspoon onion powder |
0.06 teaspoon |
$3.39 per 2 5/8 ounces
|
$0.01 |
| 1 tablespoon olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 onion, chopped |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 jalapeno, seeded and finely chopped |
1/8 jalapeno |
$1.99 per pound
|
$0.01 |
| 1 red bell pepper, seeded and chopped |
1/8 bell pepper |
$3.29 per pound
|
$0.11 |
| 1 teaspoon ground cumin |
1/8 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1 teaspoon chili powder |
1/8 teaspoon |
$5.29 per 2 1/2 ounces
|
$0.02 |
| ½ teaspoon garlic powder |
0.06 teaspoon |
$2.99 per 3 ounces
|
$0.01 |
| ½ teaspoon onion powder |
0.06 teaspoon |
$3.39 per 2 5/8 ounces
|
$0.01 |
| 3 cloves garlic, minced |
3/8 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 pound ground beef |
2 oz |
$2.49 per pound
|
$0.31 |
| ¾ cup fresh corn kernels (1 ear of corn) |
1 tablespoon |
$3.89 per 16 ounces
|
$0.13 |
| ¼ cup red enchilada sauce (to add to meat) |
1 1/2 teaspoons |
$2.49 per 48 ounces
|
$0.01 |
| 1 cup sharp cheddar cheese, shredded |
2 tablespoons |
$6.99 per 32 ounces
|
$0.13 |
| 1 cup Monterey jack cheese, shredded |
2 tablespoons |
n/a
|
|
| Total per Serving |
$0.97 |
| Total Recipe |
$7.79 |
Enchilada Cornbread Pie - Recipe Cost
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