Tuesday, May 11, 2010

Beef Enchiladas

After snagging some tortillas for 50 cents a bag a few weeks ago, I was motivated to make enchiladas for our weekly Sunday potluck lunch with our church family.

I didn't use a recipe but made them up as I went along. They turned out really well and were quickly gobbled up!

When I mentioned making a burrito-type dish last night for dinner, my husband asked hopefully if I could make enchiladas again. I believe this is now a family favorite!

Mary Ann's Easy Enchiladas
Makes a full 9 x 13 pan.

1 1/2 pounds ground beef
1 onion, chopped
1 can tomatoes with chilies
1 recipe prepared Enchilada Sauce( recipe below) or 1 can purchased enchilada sauce
Several cups shredded cheese
1 package flour tortillas

1) Brown ground beef and chopped onion in skillet. Drain. Stir in can of tomatoes, drained.

2) If making enchilada sauce, you can prepare it in a saucepan while the beef is browning.

3) Add some enchilada sauce to the beef. I'm not sure exactly how much I added in; probably about 1/4 or a little more of the sauce. I don't want it soupy but well-moistened.

4) Spread a couple of spoonfuls of sauce on the bottom of baking pan. 

5) Assemble enchiladas. Spread beef mixture on each tortilla; sprinkle with cheese. Roll up and place in greased pan.

6) Pour remaining sauce on top and sprinkle with remaining cheese.

7) Bake uncovered at 350 degrees for about 45 minutes or until heated through and bubbly. Serve with sour cream.

** These can be made a day or two ahead and refrigerated until baking time. This would also freeze well. Freeze before baking and then bake when ready to use.

**Cooked beans can be added to stretch the meat, if desired.

Homemade Enchilada Sauce

We love this sauce! It's a really good homemade version and can be made with pantry ingredients. Thanks to Darcy Lee for the recipe.

1-8 oz. can tomato sauce
1 1/2 cup water
2 tablespoons cornstarch
1 1/2 tablespoons chili powder
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Combine and cook over medium heat until thickened; stirring often.
Makes 2 1/2 cups.

**It's easy to adjust the spiciness in this recipe to suit personal taste!


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