Wednesday, March 18, 2009

Beef Enchiladas from scratch....


1.5 lbs ground beef
browned with 2 medium onions, finely chopped
1/4 cup chopped bell peppers
Season with 1 1/2 chili powder, 1/4 to 1/2 t oregano, 1 t parsley, 1/2 to 3/4 t cumin, 1/2 t garlic powder, 1 t onion powder 1/4 t black pepper, and 1/4 t sea salt. *and add 1/2 cup to 3/4 cup water, cook for about 5 more minutes.
Fry the corn tortillas in a little butter to keep them from cracking and tearing when you roll them up! It only takes a few seconds per side; you will see when they become bendable without cracking.
For the sauce;
one can of tomato sauce
1/4 t oregano,
1/2 t chili powder,
1/4 t cumin,
1/4 t garlic powder,
1/2 to 3/4 t onion powder,
dash of black pepper; heat through.
Spoon meat mixture into tortillas, roll up and place in a sprayed baking dish. Top with sauce and whatever shredded cheese that you have on hand. Bake at 350 for approx. 25 minutes until cheese is melted and sauces are bubbly.
(*Served here with corn chips and black bean salsa.)

4 comments:

Joy said...

those look really good! Will have to try!
Thanks for sharing!
Joy

Lacy said...

I LOVE your blog!!! In the last 2 weeks I have tried several of your recipes and my picky kids actually ate it AND liked it! Thank you for taking the time to do this blog and share your ideas with everyone. We're trying beef enchiladas right now.. smells awesome :)

Donna said...

Joy-
would love to know what your kids think of them!

Lacy,
thank you so much for posting! What an encouragement- if my recipes are passing the 'kid test' that's really neat!;-)

Anonymous said...

Can this be frozen and put in the oven later?