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Enchiladas and Spanish Rice

Posted by Marsha on October 03, 2008 at 08:14:04:

Enchiladas

1 pound ground beef
2 small cans tomato sauce
1 chopped onion
1 clove pressed garlic
3 ounces chili powder
Tabasco sauce
Water to fill tomato sauce can
Corn tortillas
Shredded cheese

1. Brown hamburger and add the tomato sauce, garlic, chili powder, tabasco sauce and water. Cook for about 10 minutes to blend flavors.
2. Take tortillas one at a time and soak for a few seconds in sauce (don't get too soft or they will tear). Place in plan flat, dip about a tablespoon of chili in center, top with onions and cheese and roll up. After pan is full, pour remaining chili on top and top with shredded cheese. Bake at 325 until cheese is melted and hot throughout.
**It was suggested on the main board to put the tortillas between 2 plates or in a tortilla warmer in the microwave for about a minute to soften them. I usually use a 9 x 13 pan for this recipe. Serve with Spanish Rice below and refried beans, sour cream, guacamole, whatever you like.

Spanish Rice
1 cupt uncooked rice (not Minute Rice)
1 can Rotel tomatoes (tomatoes with green chilis)
1 medium onion chopped
1 large green pepper chopped
4 slices bacon cut into 1" pieces
Salt and Pepper

Fry bacon in a deep skillet. Add pepper and onion and fry lightly in bacon grease. Add rice, tomatoes, salt and pepper and enough water to cover the rice. Bring to a boil, cover and simmer for 30 minutes. Serves about 6.


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