I love experimenting with new recipes, coming up with my own, and adapting the ones I find to make them just the way I like. I also love sharing them with friends, family, and others who might want to make them. I created this blog so that others could have the recipes I have enjoyed.
tablespoon vegetable oil 1 (15-ounce) can tomato sauce 1
tablespoon chili powder
teaspoon salt 1 cup water 1 lb.
ground beef 1 medium onion, chopped
green bell pepper, chopped 12 medium
shredded cheddar or Mexican blend
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
enchiladas with remaining sauce, then
cheese. Cover with aluminum foil and bake until cheese is bubbling,
about 15 minutes. Let cool slightly, then serve.
topped mine with lettuce, sour cream, and tomatoes, but you can serve
as is or choose whatever toppings you like.