Friday, February 20, 2009

Enchiladas!

Beef Enchiladas

Ingredients:
  • 1 onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 clove garlic, minced
  • 1 lb. ground beef
  • 1 1/2 cups salsa
  • 1-15 oz. can chili beans

  • 1-14.5 oz. can diced tomatoes, undrained
  • 1 tsp. ground cumin
  • pepper
  • 10 flour tortillas
  • 1 1/2 cups grated cheese
  • 1/2 to 3/4 cup sour cream
  • 2 Tbsp. chopped green onions
Directions:
  1. In a very large skillet (12-inch), sauté onion, peppers, garlic and ground beef until beef is browned. Drain excess fat. Add salsa, chili beans, tomatoes, cumin and pepper. Heat thoroughly.
  2. Place approximately 1/4 cup meat mixture in center of a tortilla. Sprinkle with 1 Tbsp. cheese. Bring edges of tortilla together, overlapping slightly to enclose filling. Place, seam side down, in 13" x 9" baking dish. Repeat with remaining tortillas. You will have 8 enchiladas from one end of the dish to the other, then the remaining 2 turned along the edge.
  3. Spoon remaining meat sauce over tortillas. Spoon sour cream down center of dish. Sprinkle with remaining cheese.
  4. Bake at 350° for about 30 minutes. Sprinkle with green onions and serve.

I've been making this for quite a while now. As with anything like this, the ingredients aren't set in stone. Don't have a red pepper? Use two green, or 1-1/2, or even one. Use more onion. Use a different kind of beans. Use taco sauce instead of salsa. It's up to you.
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