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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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A slightly different twist on an old favorite. Just lovely served with Spanish rice, beans or refritos, and guacamole or pico de gallo. Ingredients:
1 lb ground chuck |
1 clove garlic, finely minced |
2 teaspoons salt |
1 tablespoon vinegar |
1 tablespoon tequila or 1 tablespoon water |
1 tablespoon chili powder |
1 (1 lb) can kidney bean, undrained |
3 tablespoons salad oil |
1 clove garlic, very finely chopped |
1/4 cup chopped onion |
2 tablespoons flour |
2 (10 1/2 ounce) cans tomato puree |
1 tablespoon vinegar |
1 beef bouillon cube, dissolved in |
1 cup boiling water |
2 tablespoons finely chopped canned green chilies |
1 dash ground cumin |
1/2 teaspoon salt |
1 dash pepper |
10 corn tortillas |
1 cup grated sharp cheddar cheese or 1 cup cubed monterey jack cheese |
Directions:
1. PREPARE MEAT FILLING:.
2. Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
3. Stir in undrained kidney beans.
4. MAKE TOMATO SAUCE:.
5. Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
6. Stir flour into garlic/onion/oil until smooth.
7. Stir in tomato puree, vinegar and dissolved bouillon cube broth.
8. Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
9. Add chiles, cumin, salt and pepper.
10. Simmer, uncovered and stirring occasionally, about 5 minutes.
11. TO ASSEMBLE ENCHILADAS:.
12. Preheat oven to 350F and spray your pan with cooking spray.
13. Place about 1/3 cup filling in center of each tortilla; roll up.
14. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
15. Pour tomato sauce over all and sprinkle with cheese.
16. Bake 25 minutes.
17. NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
18. Reheat slightly to serve.
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