homecook
09-27-2009, 08:16 PM
1-1/2 lbs. ground beef
8-10 flour tortillas
1/4 cup chopped onion
1 garlic clove, minced
1 4oz. can diced green chilis, drained
1-1/2 to 2 cups cheese (Monterey Jack, Mexican blend, cheddar, etc.)
Enchilada Sauce
2 T. oil
1/2 cup chopped onion
1 garlic clove, minced
1 beef bouillon cube
1/2 cup hot water
2 (8oz.) cans tomato sauce
1-2 T. chili powder
1/2 tsp. cumin
salt
1/2 cup cold water
1 T. cornstarch
In medium saucepan, heat oil and add onion and garlic, saute until soft. Dissolve the bouillon in hot water and add to onion/garlic mixture. Add tomato sauce, chili powder, cumin and salt. Mix the cold water with the cornstarch and add to the tomato mixture. Simmer until slightly thickened. Stirring occasionally.
Brown the ground beef with onion and garlic. Drain. Add about 3/4 to 1 cup enchilada sauce. Add can of diced chilis. Heat through.
Cover bottom of 9 x 13 baking dish with enchilada sauce. Fill the tortilla with about 1/4 cup ground beef mixture. Roll up and place in baking dish. Pour the rest of the enchilada sauce over to cover all the rolls.
Bake at 375 for 10-15 minutes. Sprinkle with cheese and bake an additional 5-10 minutes or until cheese is melted.
I also add a 4-oz. can of sliced olives.
8-10 flour tortillas
1/4 cup chopped onion
1 garlic clove, minced
1 4oz. can diced green chilis, drained
1-1/2 to 2 cups cheese (Monterey Jack, Mexican blend, cheddar, etc.)
Enchilada Sauce
2 T. oil
1/2 cup chopped onion
1 garlic clove, minced
1 beef bouillon cube
1/2 cup hot water
2 (8oz.) cans tomato sauce
1-2 T. chili powder
1/2 tsp. cumin
salt
1/2 cup cold water
1 T. cornstarch
In medium saucepan, heat oil and add onion and garlic, saute until soft. Dissolve the bouillon in hot water and add to onion/garlic mixture. Add tomato sauce, chili powder, cumin and salt. Mix the cold water with the cornstarch and add to the tomato mixture. Simmer until slightly thickened. Stirring occasionally.
Brown the ground beef with onion and garlic. Drain. Add about 3/4 to 1 cup enchilada sauce. Add can of diced chilis. Heat through.
Cover bottom of 9 x 13 baking dish with enchilada sauce. Fill the tortilla with about 1/4 cup ground beef mixture. Roll up and place in baking dish. Pour the rest of the enchilada sauce over to cover all the rolls.
Bake at 375 for 10-15 minutes. Sprinkle with cheese and bake an additional 5-10 minutes or until cheese is melted.
I also add a 4-oz. can of sliced olives.