Teresa's Enchiladas

Tex Mex Chili

Ingredients

  • 1 lb. of ground beef
  • 1 small onion, finely chopped
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper
  • 1 batch enchilada sauce (recipe below)
  • 2 8-oz cans refried beans
  • Half an envelope of Old El Paso Taco Seasoning Mix
  • 2 8-oz containers sour cream
  • 20 (6-inch) flour tortillas
  • 8 oz. Cheddar cheese
  • 8 oz. Monterey Jack cheese

Directions

In a heavy skillet, brown ground beef, onion, cumin, salt, black pepper and red pepper; drain and set aside. Prepare enchilada sauce recipe below. Combine sauce and ground beef mixture in a large saucepan. Cover and simmer slowly for 20 minutes. Put refried beans in a seperate saucepan. Add about 1/4 water and taco seasoning mix. Stir well. Simmer, stirring occasionally, until hot and creamy. Set aside. Grate both cheeses; combine cheeses in a large bowl. Set aside. Place tortillas between two paper towels and warm in microwave for 30 seconds. Turn tortillas over, place between two fresh paper towels, and microwave for 30 seconds more. Lightly cover the bottom of a 13x9 inch baking pan with some of the meat sauce. Fill each tortilla with refried beans, sour cream and some of the cheese mixture (you'll need to estimate how much to put in each tortilla, judging by how much of each ingredient there is and how much the tortilla will hold and still roll up neatly - save some cheese for the top of the dish); roll up each filled tortilla. Place ten of the filled tortillas on top of the meat sauce in the bottom of the pan. Spoon some more meat sauce over the filled tortillas. Place the remaining filled tortillas on top of that, and cover with the remaining meat sauce and cheese. Cover dish with aluminum foil and bake at 350 degrees for 25 minutes. Remove aluminum foil for last five minutes of baking. Let stand about 5 to 7 minutes before serving.


Basic Red Enchilada Sauce Ingredients: 8 Ancho chiles 3 1/2 cups warm wter 1/2 cup onion -- chopped 2 cloves garlic -- chopped 1/4 cup vegetable oil 8 oz. tomato sauce 1 Tbsp. oregano 1 Tbsp. cumin 1 Tsp. chili powder Instructions: Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chiles. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chiles, 2 cups of the reserved liquid and the remaining ingredients. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Makes about 2 1/2 cups sauce. (Sauce recipe from RecipeLu's Mexican Recipes)

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Submitted 6/13/05.
Source: Teresa Johnson and Recipelu
Submitted By: Teresa Johnson
techgoddess@att.net
Teresa's Enchiladas