Course : Enchiladas
Serves: 4 - 6
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12 tortillas flour tortillas
1 pound ground beef
1 clove garlic or 1/4 tsp.
1/2 teaspoon garlic powder
2 teaspoons salt
1 tablespoon water
1 tablespoon chili powder
1 can kidney beans -- undrained
3 tablespoons salad oil
1/4 teaspoon garlic powder
1/4 cup chopped green pepper
1/2 cup chopped onion
1 can italian tomatoes -- undrained -- (2 lb. 3 oz.)
---enchiladas ---
1 can tomato paste -- (6 oz.)
1 piece beef bouillon cube
3/4 cup boiling water
2 tablespoons canned green chilies finely chopped -- (2 to 3)
1 dash ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated sharp cheddar cheese

Preparation / Directions:

Prepare meat filling in a medium skillet, over low heat. Saute beef, stirring with garlic, salt, water and chili powder. Cook until beef is browned. Stir in beans. Remove from heat. Make tomato sauce in hot oil in skillet. Saute garlic, onion and green pepper until tender, about 5 minutes. Remove from heat. Stir in tomatoes and tomato paste and mix well. Bring to boiling point, stirring over medium heat. Add dissolved bouillon cube, the chilies, cumin, salt and pepper to tomato mixture. Simmer, uncovered and stirring occasionally, for 5 minutes to thicken slightly. Enchiladas: Preheat oven to 350 degrees. Place 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 2-inch pan. Pour the tomato sauce over all. Sprinkle top with grated cheese. Bake for 25 minutes. Makes 12 enchiladas.

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