Beef Enchiladas
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Beef Enchiladas Time: 35 minutes
8 oz ground beef (or turkey), 250gr mince
1
onion
1/2 green pepper left from Saturday
2 cloves garlic
1 4 oz can green chilis or something hotter if your prefer
1 can black, refried, Mexican or plain kidney beans
1 tbs olive oil
1 cup shredded cheese - divided, cheddar, mimolette,
2
jars enchilada or taco sauce 10 oz each (300 ml)
1/2 cup crème fraiche, Greek yogurt or sour cream
4 corn or wheat tortillas they usually come in packs or 8. we'll use 2 more for the starter next week. For the other 2 - cut them into triangles, sprinkle on some salt, garlic powder, whatever, and bake until light brown, about 15 minutes - Voila! Taco Chips!
Chop onion and green pepper. Finely chop garlic. Drain chilis. Chop chilis if whole. Heat oil in medium nonstick skillet. Add onion, pepper and garlic. Sauté 5 minutes. Add beef and sauté, breaking it up as it browns. Add half of the beans and enough Enchilada sauce to just kind of hold it all together, 1/3 - 1/2 cup. Remove from heat. Add green chilis and 1/2 cup of the cheese, mix. Put 1/3 cup of Enchilada sauce into a baking dish large enough to hold 4 enchiladas. Divide the beef/bean mixture into fourths. Spoon each fourth onto a tortilla and roll up. Place seam side down on the sauce in the baking dish. Pour the rest of the Enchilada sauce over the finished enchiladas, sprinkle with the remaining 1/2 cup cheese. Bake at 375F (190C) for 20 minutes, until heated through and cheese is bubbly. Heat remaining beans. Serve with crème fraiche and beans on the side
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Cooking schedule: 35 minutes |
Add sauce, beans and cheese to meat |
Cooking for Two? Or more?
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