Thursday, March 21, 2013


If you enjoy Mexican food, I think you will enjoy these beef
enchiladas using corn tortillas made from srcatch.
The tortillas are soft and pliable with a nice flavor of cornmeal.

Spread prepared tomato sauce over the tortilla and spoon
the meat filling down the center.

The spoon is there to anchor the ends, otherwise it would flip open
before I could get a picture. 

Place seam side down in baking dish.

I used Hunt's tomato sauce as the base to which I added the seasonings.

Today I melted mozzarella cheese on the enchildas after baking.
Other sugesstions for a topping would be sour cream, shredded cheddar
cheese and green onions.
Enjoy with corn and a green salad!


1 lb. ground beef
½ cup chopped onion
1 cup shredded cheddar cheese
½ cup sour cream
½ tsp. salt
1/8 tsp. pepper

Cook and stir beef and onion in frying pan until meat is brown and onion
is tender.  Drain off fat.  Stir in cheese, sour cream and seasonings; set aside.

1 2/3 cups tomato sauce
1 garlic clove minced
1 tbsp. chili powder
½ tsp. oregano leaves
¼ tsp. ground cumin
10 six-inch corn tortillas

In medium saucepan, combine sauce, garlic and seasonings.  Cook over medium
heat until boiling, stirring occasionally.  Reduce heat and simmer for
several minutes.
Spread thin layer of sauce in 9 x 13-inch baking pan.
Spread 1 tablespoon tomato mixture over tortilla; spoon about ¼ cup
meat filling down center of tortilla.  Roll up and place seam side down in
prepared pan.  Repeat with remaining tortillas.
Spoon remaining sauce over enchiladas.
Cover and bake in preheated 350 degree oven for 30 minutes or until bubbly.
Remove from oven.

1 cup shredded mozzarella cheese

Spread cheese over enchiladas and return to oven until cheese is melted,
2 or 3 minutes.

OR garnish with sour cream, shredded cheddar cheese and sliced
green onions.

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