lilbopeep
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Peep's Beef, Bean & Cheese Enchiladas
Makes 8 (May half recipe to make 4 servings)
Enchilada Sauce
2 TBSP. oil
1/2 C. onion, chopped fine
2 - 3 fresh garlic cloves, minced fine - or to taste
1 beef bouillon cube
1 Knorr's Caldo de Tomate (Tomato Bouillon w/ chicken flavor) cube
1/2 C. hot water
1 (15 oz.) plain tomato sauce (No herbs or spices added)
1-2 TBSP. chili powder
1/2 tsp. cumin
Salt - to taste
Ground pepper - to taste
1/2 C. cold water
1 TBSP. cornstarch
In a saucepan, heat oil and add onion and garlic, sauté until soft. Do Not brown
Add both bouillon cubes to 1/2 C. boiling water and stir till the bouillon is dissolved.
Add to the onion/garlic mixture.
Add tomato sauce, chili powder, cumin, ground pepper, and salt.
Mix the 1/2 C. cold water with the cornstarch and stir to make a slurry.
Add to the tomato sauce mixture.
Simmer until thickened. Stirring occasionally.
Beef Mixture:
1.5 lbs. ground beef
1/4 - 1/2 C. chopped onion - or to taste
3 - 4 garlic cloves, minced - or to taste
1 (4 oz.) diced green chilies
1/2 - 1 Jalapeño (depending on the heat of the pepper and taste preference), veins, and seeds removed and chopped - OPTIONAL
Brown the ground beef with onion and garlic (and jalapeño if using).
Add ≈3/4 C. enchilada sauce.
Add the can of diced chilies.
Heat through.
To Assemble:
8 lg. flour tortillas (burrito size)
1 (16 oz.) Refried beans (OR Homemade Refried beans)
2 (8 oz. - bag says 2 cups) bags cheese shredded sharp cheddar
1 (6 oz.) pitted Black olives
Sliced scallions (green onions), both white and green parts
Cover the bottom of a 9" x 13" baking dish with a thin layer of enchilada sauce.
Place a tortilla on a work surface (can warm tortillas in a dry cast iron pan before filling).
Spread a layer of refried beans on a tortilla, then beef, then shredded cheese.
Roll up and place in baking dish.
Repeat with remaining tortillas.
Pour the rest of the enchilada sauce over to cover all the rolls.
Bake at 375°F for 10 - 15 minutes.
Top with cheese, broken black olives & sliced scallions, and bake an additional 5 - 10 minutes or until cheese is melted.
NOTE: Can half the recipe and use an 8" or 9" square pan. Follow the same instructions as above. Makes 4
Serve with sour cream, Mexican Rice, refried beans, salsa, guacamole, and tortilla chips.
Makes 8 (May half recipe to make 4 servings)
Enchilada Sauce
2 TBSP. oil
1/2 C. onion, chopped fine
2 - 3 fresh garlic cloves, minced fine - or to taste
1 beef bouillon cube
1 Knorr's Caldo de Tomate (Tomato Bouillon w/ chicken flavor) cube
1/2 C. hot water
1 (15 oz.) plain tomato sauce (No herbs or spices added)
1-2 TBSP. chili powder
1/2 tsp. cumin
Salt - to taste
Ground pepper - to taste
1/2 C. cold water
1 TBSP. cornstarch
In a saucepan, heat oil and add onion and garlic, sauté until soft. Do Not brown
Add both bouillon cubes to 1/2 C. boiling water and stir till the bouillon is dissolved.
Add to the onion/garlic mixture.
Add tomato sauce, chili powder, cumin, ground pepper, and salt.
Mix the 1/2 C. cold water with the cornstarch and stir to make a slurry.
Add to the tomato sauce mixture.
Simmer until thickened. Stirring occasionally.
Beef Mixture:
1.5 lbs. ground beef
1/4 - 1/2 C. chopped onion - or to taste
3 - 4 garlic cloves, minced - or to taste
1 (4 oz.) diced green chilies
1/2 - 1 Jalapeño (depending on the heat of the pepper and taste preference), veins, and seeds removed and chopped - OPTIONAL
Brown the ground beef with onion and garlic (and jalapeño if using).
Add ≈3/4 C. enchilada sauce.
Add the can of diced chilies.
Heat through.
To Assemble:
8 lg. flour tortillas (burrito size)
1 (16 oz.) Refried beans (OR Homemade Refried beans)
2 (8 oz. - bag says 2 cups) bags cheese shredded sharp cheddar
1 (6 oz.) pitted Black olives
Sliced scallions (green onions), both white and green parts
Cover the bottom of a 9" x 13" baking dish with a thin layer of enchilada sauce.
Place a tortilla on a work surface (can warm tortillas in a dry cast iron pan before filling).
Spread a layer of refried beans on a tortilla, then beef, then shredded cheese.
Roll up and place in baking dish.
Repeat with remaining tortillas.
Pour the rest of the enchilada sauce over to cover all the rolls.
Bake at 375°F for 10 - 15 minutes.
Top with cheese, broken black olives & sliced scallions, and bake an additional 5 - 10 minutes or until cheese is melted.
NOTE: Can half the recipe and use an 8" or 9" square pan. Follow the same instructions as above. Makes 4
Serve with sour cream, Mexican Rice, refried beans, salsa, guacamole, and tortilla chips.
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