Beef Enchiladas I
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Onion (chopped)1 tsp
Garlic (minced)4 cups
Tomato Sauce (divided)2 tsps
Chili Powder340 g
Corn Tortilla (package)1 cup
Salsa (fresh)2 cups
Shredded Cheddar Cheese1 cup
Sour Cream1 cup
Green Onion (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a large casserole dish
3
In a skillet over medium heat, saute onions until almost translucent
4
Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink
5
Pour in the tomato sauce and chili powder
6
Mix thoroughly and heat through
7
Remove from heat
8
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives
9
Fold the tortilla up and place in the prepared casserole dish
10
Repeat for the remaining tortillas using up all of the meat mixture
11
Reserve 1/2 cup of Cheddar cheese for topping
12
Pour the other half of the tomato sauce and sour cream over all of the tortillas
13
Top with green onions and 1/2 cup of reserved Cheddar cheese
14
Bake 30 minutes in the preheated oven, or until hot and bubbly