The cheapest grass-fed organic meat is now 10 bucks a pound minimum. I need to use it to get better at:

The advantage of this prep method, over various kinds of stewing meat, is that it doesn’t need to be reheated, because slicing it thin and placing it on top of a tortilla and cheese while they’re cooking will warm it enough to be satisfyingly juicy.

Top the meat/cheese/corn with beans, avocado, salsa et. al. while it’s still in the pan.

Eat. Repeat. Clean. That’s OMAD dinner as simple and inexpensive as I can make it, so far, without falling into the trap of eating out.