Ingredients:
Beef mixture--
1 lb. ground beef
1/2 can chili beans or black beans
1 Packet Taco seasoning
1/4 green bell pepper, chopped
1/4 onion chopped
1/2 cup tomato sauce
Rice--
1 can diced tomatoes with green chiles
1/2 cup rice
1/2 tsp. cumin
1/2 tsp. garlic
1/4 tsp. chili powder
1/4 tsp. onion powder
1/2 tsp. salt
Freshly ground black pepper (just eyeball it)
About 1/2 cup water
Enchilada sauce--
1/2 cup butter
1/2 cup flour
8 oz. can tomato sauce
2 tsp. chili powder
1/4 tsp. garlic
1 quart water & 6 chicken boullion cubes OR 1 quart (4 cups) chicken broth
Additional Ingredients:
2 or 3 cups grated cheddar cheese
corn or flour tortillas
Directions:
Start with the rice because it takes the longest to cook. Drain the juice from the tomatoes into a measuring cup. Add enough water to the juice to get a cup of liquid (or if your rice needs more or less liquid, add to or take away some of the juice). Add liquid, rice, and all spices to pot or rice cooker and cook according to package directions.
Meanwhile, chop up the onion and bell pepper for the beef mixture. Start browning the beef and add the onions after a few minutes. Once the beef is cooked, drain the fat, then add the rest of the ingredients and heat through. Turn to low heat.
While the flavors are melding in the beef mixture and the rice is cooking, you can make the enchilada sauce. Melt the butter in a saucepan over medium-low heat. Add flour to the butter and stir until thoroughly integrated. Add tomato sauce and spices to butter/flour; mix well. Add water/broth and mix well, then let simmer on low heat.
Once the rice is done, you can start assembling the enchiladas. First spray a 9x13 baking dish with cooking spray and preheat oven to 350 degrees. Then start with a layer of beef in each tortilla, then cheese, rice, and a spoonful of enchilada sauce. It might be trial and error on the first one or two tortillas to get the portions right. You don't want it to be too full, because you need to be able to close the tortilla and place in the pan open-side-down. Once you have the pan full, pour remaining enchilada sauce over the enchiladas, then top with plenty of cheese.
Cover with foil and bake in the oven for 15 minutes. Remove foil and bake an additional 10-15 minutes or until cheese is melted and sauce is bubbling. Makes one 9x13 pan full of enchiladas. Add a dollop of sour cream to your serving if desired.
This is a good recipe to make with leftover taco stuff. If you make the rice/meat for tacos and have leftovers, this is really easy to make the next day, and the work is cut down by more than half!
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