Beef
Enchiladas
Ingredients
1
tablespoon vegetable oil
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
2
tsp. ground
cumin
1/4 teaspoon salt
1 cup water
1 lb. ground beef
1 medium onion, chopped
1/4 teaspoon salt
1 cup water
1 lb. ground beef
1 medium onion, chopped
1
green bell pepper, chopped
12 medium tortillas
2 cups shredded cheddar or Mexican blend cheese
12 medium tortillas
2 cups shredded cheddar or Mexican blend cheese
Desired
toppings
Directions
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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