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Friday, October 28, 2011

Beef Enchiladas…

44 degrees - 8:46 am - cloudy...

What’s for dinner?  We had Beef Enchiladas last night.  I have had this recipe since high school and it’s always been a favorite.  It is a great change from the standard red sauce enchiladas and very easy to make.

So once again, as requested here is the recipe…

Beef Enchiladas in a stone baking dish - I just love cooking with stone & cast iron!

~ Beef Enchiladas ~

Filling:  Mix the following ingredients in a bowl.
1 to 1 ½ cups Monterey Jack cheese, grated
1 to 1 ½ lbs ground beef
3 to 4 sliced green onions
½ teaspoon cumin
dash of garlic powder
salt and pepper to taste

Sauce:  Heat the following ingredients in a saucepan until warm.
1 cup sour cream
1 can cream of mushroom soup

Preparation:  Grease 9 x 13-inch baking pan.  Pour about one cup of the sauce into the bottom of the baking pan.  Use one package flour tortillas, about 12.  Set each tortilla in sauce, place ½ cup or less, of filling mixture on tortilla; roll and wrap tortilla around filling, and place seam side down in baking pan.  Once all tortillas are in the pan, pour remaining sauce over the top of all enchilada’s.

Bake at 350°F for 35 to 40 minutes.

You may garnish with slices of fresh avocado and paprika or slices of green onion and a dash of paprika.  But we always serve it with sour cream and salsa.

{Just a side note: whenever I get a new recipe, I always make it exactly how it says.  They I tweak it a bit to suit our taste.  This is the original recipe.  I have since tweaked it by using Pepper Jack Cheese instead of Monterey Jack just to give it a little extra zing.  Oh and I always use more cheese than any recipe calls for!}

--- Enjoy!

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