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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
If you have tortillas in the freezer from our last enchiladas, this will finish them. If not, freeze any 'new' leftover tortillas or make taco chips. The yogurt is an accompaniment so quantity is an estimate.
Spicy Beef Enchiladas Preparation and cooking time: 35 minutes8oz (240gr) ground beef (or turkey)
1
onion
2 cloves garlic
1 - 2 tsp chili powder
1/2 tsp cumin
4oz (120gr) green chilies or something hotter if your prefer
15oz (450gr) refried beans
1 tbs olive oil
1 cup (4oz, 120gr) shredded cheese - divided, cheddar, colby
2
jars enchilada or taco sauce, 10oz each (300 ml) (mild or hot)
1/3 cup (3oz, 90ml) Greek yogurt, or sour cream approximately
4 corn or wheat tortillas
Chop onion. Finely chop garlic. Drain chilies, chop if whole. Heat oil in large nonstick skillet. Add chili powder, cumin, and sauté 1 minute. Add onion and garlic; sauté 5 minutes. Add beef and sauté, breaking it up as it browns. Add 1/3 of the beans and enough sauce to just kind of hold it all together, 1/3 - 1/2 cup. Remove from heat. Add green chilies and 1/2 cup of the cheese, mix well.
Put 1/3 cup of enchilada or taco sauce into a baking dish large enough to hold 4 enchiladas. Heat a large nonstick skillet, over medium heat. Warm one tortilla in the skillet for 15 - 20 seconds. Spoon one fourth of the beef/been mixture onto the tortilla and roll up. Place seam side down on the sauce in the baking dish. Repeat with remaining three tortillas. 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 Enchiladas with Greek yogurt and beans on the side.
Taco Chips: Cut tortillas into triangles, sprinkle on some salt, garlic powder, whatever, and bake until light brown, about 15 minutes - Voila! Taco Chips!
Cooking schedule: 35 minutes |
Add beef to skillet, sauté |
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