BEEFY ENCHILADAS

By JBamford

Ingredients

• Enchiladas-
• 1 lb ground beef
• Jalapano Peppers minced (optional - for extra spicy)
• 1 (1.25 once) package taco seasoning
• 1 cup water
• 2 cups rice (cooked)
• 1 (16 ounce) can refried beans
• 2 cups shredded cheese (divided)
• 10 (8 inch) flour tortillas
• Cilantro, as garnish (optional)
• Red Sauce-
• 1 tablespoon olive oil
• 2 garlic cloves (minced)
• 1 teaspoon onion (minced)
• ½ teaspoon dried oregano
• 2 ½ teaspoons chili powder
• ½ teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• ¼ teaspoon ground cumin
• 1 teaspoon dried parsley
• ¼ cup salsa
• 1 (6 ounce) can tomato sauce
• 1 ½ cups water

Details

Servings 6

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 2 tablespoon refried beans, 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)