Serve this meal to your neighbors and friends. These are delicious and remind me of how much everyone loves enchiladas!!
In The Food Nanny Rescues Dinner Again page 108
Beef Enchilada Supper
The Food Nanny
- 1 pound ground beef
- 1/4 cup onions chopped
- 1 8 oz. can tomato sauce
- 1/4 cup water
- 1 Tablespoon dried parsley chopped
- 1 1/2 Tablespoons ancho chili powder
- 1/2 teaspoon coarse salt or Mexican salt
- 1/8 teaspoon ground black pepper
- 1 10 oz. can mild red Enchilada Sauce
- 2 Tablespoons coconut oil
- 8 corn tortillas taco size
- 1 1/2 cup Mexican cheese shredded
- 1 1/2 cups sliced black olives
- Preheat oven to 350 degrees
- In a medium size fry pan over medium heat break up meat and fry with onions until cooked through and onions are soft. Drain off any extra grease.
- Add tomato sauce, water, parsley, ancho chili powder, coarse salt and ground black pepper. Reduce heat, simmer uncovered 10 minutes.
- Warm enchilada sauce in a small pan over low heat. Spread 1/4 cup sauce in 9x13 baking dish.
- Heat oil in a small fry pan and warm each tortilla in oil, about 5 seconds, until soft. Dip each tortilla, both sides, in the warm sauce and place in 9x13 baking dish.
- Spread 1/3 cup meat mixture down center of each tortilla. Roll up tortilla around filling to form enchilada and place seam side down in baking dish. Do this with each one placing them closely, side by side in the baking dish.
- Cover the remaining warm sauce, sprinkle on the shredded cheese and sliced black olives. Bake at 350 degrees for 15 minutes. Serve immediately.
Serve with: Butter lettuce and Romaine with thin slices of red onion, avocado and tomato. Pass your favorite dressing or olive oil and balsamic vinegar mixture.