Mexican!
Enchiladas!
This one, and Green Salsa (below), are our two FAVORITEST Mexican recipes. We are big fans of Mexican, and live in Minnesota where ketchup is considered too spicy, so we've gone through a lot of recipes finding just the right ones. The first is one we've had a long time, the second is one we've recently found and made a lot of friends with.
This Enchiladas recipe has been perfected by my husband’s mother. It was one of my husband’s staples growing up and has been one of those dishes you just have to make every once in a while to satisfy that craving.
Serves: 4
Prep Time: 20 min of work, 20 min of baking
2 cans Old El’ Paso Enchilada Sauce (1 hot, 1 mild)
1 can tomato sauce
1 medium clove garlic, minced
2 tsp brown sugar
¼ tsp cinnamon
1 lb ground beef, browned, crumbled and drained (can substitute ground
turkey or ground Boca burger meat substitute)
2 cups of grated Jack cheese
½ tsp salt
8 corn tortillas
In a medium saucepan, combine the first five ingredients. Heat to boiling point. Reduce heat. For filling, combine beef, 1 cup cheese, salt, and ½ cup prepared sauce. For each enchilada, dip tortilla in hot sauce (or let soak for a minute to soften, fill with 1/8 of filling, roll tightly and place, seem side down, in 6x10’ baking dish. Pour sauce over all. Top with remaining cheese. Bake in preheated 350 degree oven for 20-30 minutes or until bubbly.
This one, and Green Salsa (below), are our two FAVORITEST Mexican recipes. We are big fans of Mexican, and live in Minnesota where ketchup is considered too spicy, so we've gone through a lot of recipes finding just the right ones. The first is one we've had a long time, the second is one we've recently found and made a lot of friends with.
This Enchiladas recipe has been perfected by my husband’s mother. It was one of my husband’s staples growing up and has been one of those dishes you just have to make every once in a while to satisfy that craving.
Serves: 4
Prep Time: 20 min of work, 20 min of baking
2 cans Old El’ Paso Enchilada Sauce (1 hot, 1 mild)
1 can tomato sauce
1 medium clove garlic, minced
2 tsp brown sugar
¼ tsp cinnamon
1 lb ground beef, browned, crumbled and drained (can substitute ground
turkey or ground Boca burger meat substitute)
2 cups of grated Jack cheese
½ tsp salt
8 corn tortillas
In a medium saucepan, combine the first five ingredients. Heat to boiling point. Reduce heat. For filling, combine beef, 1 cup cheese, salt, and ½ cup prepared sauce. For each enchilada, dip tortilla in hot sauce (or let soak for a minute to soften, fill with 1/8 of filling, roll tightly and place, seem side down, in 6x10’ baking dish. Pour sauce over all. Top with remaining cheese. Bake in preheated 350 degree oven for 20-30 minutes or until bubbly.
posted by J-Funk at 8:22 PM
1 Comments:
That sounds good - never thought of putting cinnamon in it. I love enchaladas
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