Friday, December 2, 2011

Beef Enchiladas

Brown hamburger with salt & pepper. Mix in the onions, sour cream & cheese.

Combine the next 8 ingredients & bring to a boil. Simmer for 5 minutes. Pour into a 9 inch pie plate. Dip the tortillas, both sides, into the sauce and add approximately 1/4 cup of beef mix. Roll & place seam side down in an ungreased 9X13 pan.

Pour extra sauce over the enchiladas & bake.

Serve with sour cream & cheese. I also serve it with rice.

Beef Enchiladas

1lb Ground Beef

1 Onion, chopped (1/2 cup)

1/2 cup Sour Cream

1 cup Shredded Cheese, I used a taco blend

1/4tsp Black Pepper

1/3 cup Green Bell Pepper, chopped

2/3 cup Water

1tbls Chili Powder

1 1/2 tsp fresh Oregano, or 1/2tsp dried

1/2 tsp Cumin

4.5oz can Green Chiles, diced

1 clove Garlic, minced

15oz can Tomato Sauce

8 Tortillas, 5-6 inches in diameter

Heat oven to 350.

Brown beef in 10 inch skillet until brown. Drain & return to pan. Stir in Onion, Sour Cream, Shredded Cheese & Black Pepper. Cover & remove from heat.

Heat Bell Pepper, Water, Chili Powder, Oregano, Cumin, Green Chiles, Garlic & Tomato Sauce in a small saucepan. Bring to a boil & then reduce & simmer, uncovered, for 5 minutes. Pour into an ungreased 9 inch pie plate.

Dip each tortilla into sauce to coat both sides. Place about 1/4 cup of the beef mixture into each tortilla. Roll & place seam side down into ungreased 9x13 baking dish. Pour remaining sauce over enchiladas.

Bake, uncovered, for 20 minutes & sauce is bubbly. Enjoy.

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