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Enchiladas

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Ingredients/Components

sharp Cheddar, shredded - 1 c
ground beef
clove garlic, chopped - 1 item
salt - 2 tsp
oil
clove garlic, minced - 1 item
onion, chopped - 1/2 c
3 oz - 2 lb
tomato paste - 6 oz
beef bouillon cube - 1 item
water - 1 Tbsp
chili powder - 1 Tbsp
can kidney beans undrained - 1 item
boiling water - 3/4 c
green chilies - 2 3
dash of ground cumin - 1 item
pepper - 1/8 tsp

How to make enchiladas:

Meat:1 lb. ground beef1 clove garlic, chopped2 tsp. salt Tomato Sauce:3 Tbsp. oil1 clove garlic, minced1/2 c. onion, chopped2 lb. 3 oz. tomatoes (undrained)6 oz. tomato paste1 beef bouillon cube1 Tbsp. water1 Tbsp. chili powder1 can kidney beans (undrained)3/4 c. boiling water2 to 3 Tbsp. green chilies dash of ground cumin1/2 tsp. salt1/8 tsp. pepper Saute meat, garlic, salt, water and chili powder. Stir in kidney beans. Remove from heat.

Tomato Sauce: Saute garlic and onion until tender (5 minutes). Remove from heat; stir in tomatoes and paste. Mix well and bring to boiling point. Stir over medium heat. Dissolve bouillon in water. Add bouillon, chilies, cumin, salt and pepper to tomato mixture. Simmer, uncovered, and stir occasionally, 5 minutes, to thicken slightly.

Set oven to 350°. Place 1/3 cup filling in each tortilla roll up. Place seam side down in a 13 x 9-inch pan. Pour tomato sauce over enchiladas. Sprinkle cheese on top. Bake 25 minutes. Makes 12 enchiladas.

Recipe categories: Poultry, Meat, High calcium.

Rating:

4.3

Average rating: 4.3, total votes: 4

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