Monday, May 6, 2013

Beef Enchiladas

Beef Enchiladas

1 tablespoon vegetable oil
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
2 tsp. ground cumin
4 teaspoon salt
1 cup water
lb. ground beef
1 medium onion, chopped
1 green bell pepper, chopped
12 medium tortillas

2 cups shredded cheddar or Mexican blend cheese
Desired toppings

In a medium saucepan, heat oil, then add tomato sauce, chili powder, cumin, and salt. Stir in water. Simmer, stirring occasionally, until hot. Do not boil. Remove from heat and set aside. In a separate skillet over medium-high heat, brown the beef, then drain. Add the onion and green pepper and cook until the onion is translucent (3 to 5 minutes). Moisten with half of the sauce. (The other half of the sauce will be used to top the enchiladas). Preheat oven to 400°F Begin filling tortillas with the beef mixture. As each one is filled, roll it tightly and place seam-side down in a 9 x 13 baking dish. Top enchiladas with remaining sauce, then cheese. Cover with aluminum foil and bake until cheese is bubbling, about 15 minutes. Let cool slightly, then serve.
I topped mine with lettuce, sour cream, and tomatoes, but you can serve as is or choose whatever toppings you like.

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