- 6
Ingredients
- Enchiladas:
- 1 Lb Ground Beef
- 1 Package Taco Seasoning (1.25 once)
- 1 Cup Water
- 2 Cups Rice (cooked)
- 2 Cups Shredded Cheese (divided)
- 10 Flour Tortillas (8 inch)
- Red Sauce:
- 1 Tablespoon Olive Oil
- 2 Garlic Cloves (minced)
- 1 Teaspoon Onion (minced)
- 1/2 Teaspoon Dried Oregano
- 2 Chili Powder
- 1/2 Teaspoon Dried Basil
- 1/8 Teaspoon Ground Black Pepper
- 1/8 Teaspoon Salt
- 1/4 Teaspoon Ground Cumin
- 1 Teaspoon Dried Parsley
- 1/4 Cup Salsa
- 1 Can Tomato Sauce (6 ounce)
- 1 1/2 Cups Water
Preparation
Step 1
Step 1: To make enchilada sauce- Heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and set aside.
Step 2: In a large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until the liquid is evaporated. Spread ¼ cup ground beef mixture, and 1 tablespoon of cheese down the center of each flour tortilla. Roll up and place seam side down in two greased 13×9” baking dishes. Repeat until all tortillas are filled. Top enchiladas with red sauce and with the remaining cheese.
Step 3: Place into the oven and bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.
(Makes 6 Servings)