Wednesday, June 23, 2010

Beef Enchiladas

1 lb hamburger
1 c picante sauce
1/2 c onion
3/4 tsp cumin
12 corn tortillas
1 ½ c cheddar cheese
1 can chili no beans
2 tsp taco seasoning

Brown meat w/onion, drain. Stir in ½ c of picante sauce, cumin and taco seasoning mix. Warm tortillas. Dilute chili with about 1/2 c of water. Spread ½ c diluted chili in baking dish. Spoon meat mixture down center of each tortilla, roll and place seam side down in baking dish, spoon remaining chili over enchiladas, top with cheese. Bake @ 350 for 15 to 20 minutes, until hot. Can be frozen before baking.

I think these are the original OAMC Enchiladas.  I usually make a pan of just cheese also -- to do that, just omit the beef  before rolling. Then cover with "gravy" and more cheese.

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