Here it is another week, and I want to wish a warm welcome to my new followers. Thank you for following my blog and thanks once again to all those who take the time out of your busy lives to stop here for awhile. It is truly appreciated, and I hope what you find here is useful.
This is another freezer/pantry shelf recipe that can be made with ingredients easily kept on hand. It appears on our table monthly. Hubby and I get a good meal, and there is plenty leftover for him to eat a couple of evenings while I am at work.
I make my own red enchilada sauce and am including the recipe. However, purchased sauce could be used. I think it would take a couple of cans to equal the amount of sauce that the recipe makes. I put the tomato sauce into the pan before the water and then use the can to measure the first cup of water. This rinses out all the tomato sauce. I am a wimp when it comes to spicy foods so use only1 T. chili powder in the sauce and 1 t. chili powder in the ground beef.
I use my already browned frozen ground beef which usually has onions, celery, and red peppers in it, but I like to add additional onion and red pepper when I heat the ground beef for this recipe. I think that I helps to give the dish a fresher taste.
Easy Beef Enchiladas
1 T. minced garlic
1 (8 oz.) can tomato sauce
2 1/2 c. water
1 to 2 T. chili powder (I use 1 T.)
1/4 t. salt
1 t. cumin
1 t. oregano
1 (4 oz.) can diced green chilies, drained
1 lb. lean ground beef
1 c. chopped onion
1/2 c. chopped red or green pepper
additional chili powder to taste (I use 1 t.)
10 (8 inch) flour tortillas [or 8 (10 inch)]
1 1/2 c. (4 oz.) shredded sharp Cheddar cheese
1 c. (4 oz.) shredded Monterey jack cheese OR
2 1/2 c. (8 oz.) shredded Mexican Blend cheese
In medium saucepan, combine garlic, tomato sauce, water, chili powder, salt, cumin, oregano, and green chilies. Bring to a boil, lower heat and simmer 30 minutes. Meanwhile, brown ground beef and onion in medium skillet. Add 1 cup of the enchilada sauce to the ground beef and continue to cook beef until the sauce has been absorbed, about 5 to 10 minutes. To assemble enchiladas, heat a tortilla either in the microwave for about 10 seconds or in an ungreased skillet for about 15 seconds per side. Dip tortilla in sauce, fill with about 1/4 c. of beef mixture and top with about 1 T. of cheddar cheese or Mexican Blend cheese, if using. Roll up tortilla and place seam side down in a greased 9x13-inch baking dish. Repeat with rest of the tortillas. Pour remaining sauce evenly over tortillas. Sprinkle evenly with remaining cheese and bake uncovered at 350 degrees for 30 minutes. Let set 5 minutes before serving. Makes 8 to 10 enchiladas.
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