Tuesday, March 15, 2011

Beef Enchiladas



Enchilada Sauce:

2 cloves garlic, minced
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon ground cumin
1 8 OZ can tomato sauce
1 1/2 cups water
1/4 cup fire roasted salsa (I used Fontera brand)
1/8 teaspoon ground black pepper
1/8 teaspoon salt

Mix in small saucepan and simmer for 20 min. set aside.

Enchiladas:

1 1/2 lbs ground beef
salt and pepper
1/4 tsp ground cumin

12 flour tortillas

2 cups Shredded Cheddar Cheese
1/2 onion chopped
1 small can slice black olives

Brown ground beef season with Cumin, salt and pepper to taste.

Assembly:

Spoon 1/4 cup sauce evenly over bottom of lightly greased 13 X 9 pan.


Reserve 1/2 cup cheese for topping.

Place about 1/3 cup beef on each tortilla and sprinkle with cheese, roll and place seam side down in pan.

Pour remaining sauce overall evenly.

Cover with foil sprayed with cooking spray.
Bake at 350 for 20 min.
Remove foil.

Sprinkle with reserved cheese, chopped onion and black olives.
Bake for another 10 min. or until cheese has melted.