| 1 1/3 c. vegetable oil, divided |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.06 |
| 1-2 cloves garlic, finely chopped |
1/8 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 (28 ounce.) can enchilada sauce |
2 1/3 fl oz |
$2.49 per 48 ounces
|
$0.13 |
| 1/2 teaspoon cumin |
0.04 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.00 |
| 2 1/2 tbsp. flour |
5/8 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 2 1/2 teaspoon cool water |
0.21 teaspoon |
n/a
|
|
| 2 teaspoon minced cilantro (optional) |
1/6 teaspoon |
$1.09 per cup
|
$0.00 |
| 2/3 c. onions, finely minced |
2 2/3 teaspoons |
$0.79 per pound
|
$0.02 |
| 1/2 c. minced ripe olives |
2 teaspoons |
n/a
|
|
| 4 c. shredded Cheddar cheese |
1/3 cup |
$6.99 per 32 ounces
|
$0.29 |
| 1 (9 1/4 ounce.) can tuna, well liquid removed |
3/4 fl oz |
$2.69 per 12 ounces
|
$0.21 |
| Total per Serving |
$0.71 |
| Total Recipe |
$8.52 |
Suggestions?