Tuesday, November 17, 2009

Beef Enchilada's

Sorry for the lack of posts. I made a few meals last week, that just didn't turn out. So I didn't blog about them. We also ate at all 3 sets of parents houses last week. So not a lot of cooking at our house. But his week I am back at it.

I got today's recipe from recipezarr.com

I changed it just a little bit.

2 tablespoons Oil
1 tablespoon garlic, minced
2 1/2 cups water
1 (8 ounce) can tomato sauce
1-2 tablespoon chili powder
1/4 teaspoon salt
1 teaspoon cumin
1 (4 ounce) can green chili peppers, diced, drained
1 teaspoon oregano

Combine sauce ingredients and bring to boil. Simmer for 30 minutes.

Beef Filling:
1 large onion, chopped
1 lb ground beef
chili powder (additional)

Brown beef with onion. Add 3/4 cup Enchilada Sauce and simmer for 10 minutes.

Rice Filling:
1 cup white rice
1 large tomato diced
1 can tomato sauce + water to equal 2 cups liquid.

Combine rice tomato and liquid in a saucepan or rice cooker. Bring to boil and simmer covered for 20 minutes.

10 8-inch flour tortillas or 8 10-inch flour tortillas
4 ounces cheddar cheese, shredded (1 cup)
4 ounces monterey jack cheese, shredded (1 cup)
1 medium tomato diced

In a skillet, heat each side of tortilla for about 10-15 sec. Fill with Beef and Rice. Fold in ends and roll up. Place in 9x13 baking dish. Pour Enchilada Sauce on top. Cover with tomato's and cheese. Bake at 350F for 30 minutes.

I think next time I will add some spinach in with the filling. (Either fresh, slightly boiled, or frozen spinach would do.)

We served this meal with just a simple salad, and it was absolutely delicious.

Posted on the GCC
and Foodie Friday


  1. These look great. I can't wait to try them. Thanks, Doylene

  2. I'm going to try this one...love your photos...the steam rising from the pot and the food makes my mouth water...I can almost smell the goodness.

  3. This looks wonderful! A perfect meal for a blustery winter day. I hope you are having a wonderful Foodie Friday.

  4. You hit a home run with this recipe. The enchiladas look enticing and lip smacking good!