Saturday, January 29, 2011


This is how they're fixed in my house.

First I make the enchilada sauce.
In olive oil saute one chopped onion and a half chopped green pepper.

Isn't it pretty?  Doesn't it make you smile?  It makes me smile.

Add the tomato sauce and the chilies.

Stir them in.

Add 2 tsp of chili powder,  1/2 tsp of garlic powder and a 1/2 tsp of sugar (I leave it out).

Stir it all together and let it simmer.

Meanwhile,  in another skillet brown a pound of ground beef, adding your favorite taco seasonings.  I used salt, pepper, chili powder, cumin, and a little garlic powder.

Add a can of black beans.
Oh I know that you could use a can of refried beans which is quite wonderful.  Simply heat them, and then spread some on the tortilla prior to adding the meat.  But I have silly children.  Children who think refried beans look and taste gross.  But children who think black beans are delicious and love to have them mixed in the meat.  And I'm their silly mother who caters to those particular silly taste buds, so I grabbed the can of black beans and not the can of refried beans from the cupboard shelf.

Also add a cup or so of your favorite shredded cheese. This time I used a Mexican cheese blend I picked up at the store when it was on sale.  Other times I've used cream cheese, which is rather yummy.

Stir it all around so it is all mixed up, and then turn off the heat.

Now put some on a tortilla.
Oh and I know that at this point I could have added some more cheese, but I didn't want to this time.  But I have done it other times, and it is good that way, very good.

Then roll it up, putting it in a greased pan.  Repeat until you run out of tortillas or meat mixture or both.

Pour the enchilada sauce over all.

Spread it out nice and evenly, and then put the pan in a preheated 350 degree oven for thirty minutes.

Take out after about 20 minutes and sprinkle more cheese all over the top, return to the oven to finish the baking, allowing the cheese to melt.

Then remove from the oven, place on the table, and let the feast begin.


Rebekah said...

Oh, I'm so excited that you posted this. I've still been buying enchilada sauce in cans like a sucker. Thanks!

Glenda said...

I realized I forgot to put the recipe in one easy-to-read place, so here ya go. Hope you like it Rebekah!

Enchilada Sauce

Olive Oil
1 onion, chopped
1/2 green pepper, chopped
16 oz can of tomato sauce
4 0z can of chopped green chilies
2 tsp chili powder
1/2 tsp garlic powder
1 tsp sugar (I leave it out)

Saute the onion and green pepper in oil until tender. Add the remaining ingredients, stir, and simmer a few minutes.