Spicy Beef Enchiladas |
Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
You can use ground beef in this - or you can use whatever small bits you have in the freezer: sausage, turkey or chicken. Just cut whatever into small pieces and sauté in place of beef. We will be using "8oz" of beef in other dishes over the summer, so you can buy a larger package, divide and freeze. Or add more beans and make it vegetarian.
Spicy Beef Enchiladas Time: 35 minutes
You can make this as hot or not by your choice of taco sauce, how much chili powder you use and by adding hotter peppers and/or hot sauce. I'm a wimp...this is my recipe. Adjust as you want ;-))
8 oz ground beef (or turkey), 300gr mince
1
onion
2/3 green bell pepper
2 cloves garlic
1 tsp chili powder
1 4 oz can green chilis or something hotter if your prefer
1 15oz (450gr) 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) (mild or hot)
1/2 cup (4oz, 125ml) crème fraiche, Greek yogurt or sour cream
4 corn or wheat tortillas they usually come in packs or 8. 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 chili powder and sauté 1 minutes. 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 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/Taco 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/Taco 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 for menu |
Put some sauce in baking dish |
Cooking for Two? Or more?
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