msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Beef, Bean & Cheese Enchiladas
Makes 8 (May half recipe to make 4 servings)
Enchilada Sauce
2 TBSP. oil
1/2 C. onion, chopped fine
2 - 3 fresh garlic cloves, minced fine - or to taste
1 beef bouillon cube
1 Knorr's Caldo de Tomate (Tomato Bouillon w/chicken flavor) cube
1/2 C. hot water
1 (15 oz.) plain tomato sauce (No herbs or spices added)
1-2 TBSP. chili powder
1/2 tsp. cumin
Salt - to taste
Ground pepper - to taste
1/2 C. cold water
1 TBSP. cornstarch
In a saucepan, heat oil and add onion and garlic, sauté until soft. Do Not brown
Add both bouillon cubes to 1/2 C. boiling water and stir till the bouillon is dissolved.
Add to the onion/garlic mixture.
Add tomato sauce, chili powder, cumin, ground pepper, and salt.
Mix the 1/2 C. cold water with the cornstarch and stir to make a slurry.
Add to the tomato sauce mixture.
Simmer until thickened. Stirring occasionally.
Beef Mixture:
1.5 lbs. ground beef
1/4 - 1/2 C. chopped onion - or to taste
3 - 4 garlic cloves, minced - or to taste
1 (4 oz.) can diced green chilies
1/2 - 1 Jalapeño (depending on heat of pepper and taste preference), veins, and seeds removed and chopped - OPTIONAL
Brown the ground beef with onion and garlic (and jalapeño if using).
Add ≈3/4 C. enchilada sauce.
Add the can of diced chilies.
Heat through.
To Assemble:
8 lg. flour tortillas (burrito size)
1 (16 oz.) Refried beans (OR Homemade Refried beans)
2 (8 oz. - bag says 2 cups) bags cheese shredded sharp cheddar
1 (6 oz.) pitted Black olives
Sliced scallions (green onions), both white and green parts
Cover the bottom of a 9" x 13" baking dish with a thin layer of enchilada sauce.
Place a tortilla on work surface (can warm tortillas in a dry cast iron pan before filling).
Spread layer of refried beans on a tortilla, then beef, then shredded cheese.
Roll up and place in baking dish.
Repeat with remaining tortillas .
Pour the rest of the enchilada sauce over to cover all the rolls.
Bake at 375°F for 10 - 15 minutes.
Top with cheese, broken black olives & sliced scallions, and bake an additional 5 - 10 minutes or until cheese is melted.
NOTE: Can half the recipe and use an 8" or 9" square pan. Follow same instructions as above. Makes 4
Makes 8 (May half recipe to make 4 servings)
Enchilada Sauce
2 TBSP. oil
1/2 C. onion, chopped fine
2 - 3 fresh garlic cloves, minced fine - or to taste
1 beef bouillon cube
1 Knorr's Caldo de Tomate (Tomato Bouillon w/chicken flavor) cube
1/2 C. hot water
1 (15 oz.) plain tomato sauce (No herbs or spices added)
1-2 TBSP. chili powder
1/2 tsp. cumin
Salt - to taste
Ground pepper - to taste
1/2 C. cold water
1 TBSP. cornstarch
In a saucepan, heat oil and add onion and garlic, sauté until soft. Do Not brown
Add both bouillon cubes to 1/2 C. boiling water and stir till the bouillon is dissolved.
Add to the onion/garlic mixture.
Add tomato sauce, chili powder, cumin, ground pepper, and salt.
Mix the 1/2 C. cold water with the cornstarch and stir to make a slurry.
Add to the tomato sauce mixture.
Simmer until thickened. Stirring occasionally.
Beef Mixture:
1.5 lbs. ground beef
1/4 - 1/2 C. chopped onion - or to taste
3 - 4 garlic cloves, minced - or to taste
1 (4 oz.) can diced green chilies
1/2 - 1 Jalapeño (depending on heat of pepper and taste preference), veins, and seeds removed and chopped - OPTIONAL
Brown the ground beef with onion and garlic (and jalapeño if using).
Add ≈3/4 C. enchilada sauce.
Add the can of diced chilies.
Heat through.
To Assemble:
8 lg. flour tortillas (burrito size)
1 (16 oz.) Refried beans (OR Homemade Refried beans)
2 (8 oz. - bag says 2 cups) bags cheese shredded sharp cheddar
1 (6 oz.) pitted Black olives
Sliced scallions (green onions), both white and green parts
Cover the bottom of a 9" x 13" baking dish with a thin layer of enchilada sauce.
Place a tortilla on work surface (can warm tortillas in a dry cast iron pan before filling).
Spread layer of refried beans on a tortilla, then beef, then shredded cheese.
Roll up and place in baking dish.
Repeat with remaining tortillas .
Pour the rest of the enchilada sauce over to cover all the rolls.
Bake at 375°F for 10 - 15 minutes.
Top with cheese, broken black olives & sliced scallions, and bake an additional 5 - 10 minutes or until cheese is melted.
NOTE: Can half the recipe and use an 8" or 9" square pan. Follow same instructions as above. Makes 4
