Guest Author - Vannie Ryanes
This beefy enchiladas dish may seem complicated but you can buy everything prepacked, except the ground beef. Tortillas and shredded cheddar cheese are ready to serve in most supermarkets. Or you can shred your own cheddar cheese, you will save money and it is an easy thing to do with an old fashioned hand shredder.
This recipe calls picante and enchilada sauces; at one time these items were often stocked in the ethnic foods, now often they can be found in the tomato sauce sections.
1 lb ground beef
1 medium onion, chopped
1-1/2 teaspoon garlic powder
1/2 cup picante sauce
1/4 cup sliced olives with pimentos
1-15 1/2 or 16 oz. can refried beans
2-10 oz. cans enchilada sauce
10 corn tortillas (buy packaged in supermarket)
2-1/2 cups cheddar cheese, shredded
Salt and pepper to taste
Optional: 1/2 head of chopped lettuce and 2 medium seeded and chopped tomatoes.
Optional: sliced Chile peppers for additional topping
Preheat oven to 350 degrees
Cook onions over medium heat in a large skillet until soft. Add Beef and cook until done. Stir to keep beef loose. Drain fat and add picante sauce, refried beans, olives, garlic powder and salt and pepper. Heat mixture until it starts to bubble gently. Remove from heat and cover. Pour 1 can enchilada sauce into large glass baking dish or pan.
Heat small amount of oil in a second skillet and place one tortilla in pan to heat and soften. Place 3 tablespoons beef mixture on tortilla, roll and place seam-side down in baking dish. Continue until all tortillas are filled. Pour second can of enchilada sauce over tortillas. If you have beef mixture left pour over tortillas. Sprinkle shredded cheese over tortillas. Bake uncovered at 350 degrees for 20 to 30 minutes.
Makes 5 servings (two enchiladas per person)
*If serving with shredded lettuce and chopped tomatoes, spread over plate and place two enchilada's on lettuce/tomato mix.
You can make a full meal by serving with a scoop of cooked white or brown rice, spoon some of the sauce over the rice. For a meal, serve only one enchilada and mix lettuce and tomato together to make a chopped salad and serve on the side. Place remaining or leftover enchilada's in refrigerator and reheat the day for breakfast. Scrambled eggs and enchilada's make a filling breakfast or brunch.