Thursday, November 4, 2010


Okay, this recipe makes enough for 2 pans, and I always freeze one for later. Last time I added the sauce before freezing & when we cooked it the enchiladas were soggy - GROSS! So this time I just put all the enchiladas in a pan with a note to add the sauce & cheese on top before baking. (We'll see how that goes.)

Even though I like shredded beef rather than ground, this recipe is spicy and DELICIOUS! If anyone tries it with shredded beef - let me know how it turns out. :)

1 lb lean ground beef or turkey
1/2 c tomato sauce
1 TBS taco seasoning
1 tsp crushed red pepper
2 tsp oregano
Dash of Tabasco
1 can black beans, or kidney beans, drained
shredded cheddar cheese
ground onions
12 corn tortillas
2 cans red enchilada sauce

Brown ground beef in skillet. Add tomato sauce, taco seasoning, red pepper, oregano, beans and Tabasco sauce. Mix thoroughly. Divide beef mixture & spoon over each tortilla. Sprinkle cheese & ground onions over beef mixture & roll up tortillas.

Place seam side down in baking dish. Pour sauce over top. Add additional cheese.
Bake at 350* for 30 min.
(You can also layer the enchiladas like lasagna instead of rolling individual enchiladas as well.)

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