Yesterday I hosted about a dozen friends for dinner. I made a double (and then some) batch of these enchiladas, which are absolutely delicious:
1 1/2 lb. ground beef
1/4 cup diced green pepper
1/4 cup diced onion
1/3 cup taco sauce
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 can refried beans
1 sm. can chopped black olives
3 cups shredded cheddar cheese
1 10-oz. can mild enchilada sauce
1 10-oz. can hot enchilada sauce
1 package corn tortillas
Brown the hamburger and add green pepper, onion, pepper and garlic powder. Stir in the refried beans, olives and taco sauce and simmer lightly. Remove from heat.
Combine the enchilada sauces in a medium saucepan and warm on the stove. Dip each tortilla in the sauce, spoon in beef mixture, sprinkle with some cheese and roll. Place in a 13" x 9" pan. Repeat until pan is full (single layer). Pour the remaining sauce over all and top with lots of grated cheese. Bake at 350°F until sauce bubbles and cheese melts. Let sit about 5 minutes before serving. Garnish with sour cream and sliced green onions, if desired.
Note: I find that this recipe usually makes several more enchiladas than will fit in the pan. A double recipe with one extra pound of ground beef and an extra can of enchilada sauce will make two 13" x 9" pans and a 9" square pan. Another reason I like to double the batch is because the fresh corn tortillas at my grocery store come in packs of 36 and I don't like to waste any. The enchiladas are really rich, so one or two per person is plenty.
I also made a double batch of the Mexican Rice II recipe from Allrecipes.com, which my husband says is a lot like the rice his grandmother used to make. I like to add some frozen corn before I bring it to a boil. Yesterday I also added some chopped red bell pepper and a couple of small sliced jalapeños.
One of my friends brought over a spicy batch of fideo, so we all ate very well. Best of all, the cleanup was pretty minimal and by the time most of my guests arrived, I was finished washing the pots and pans. The dishwasher took care of the plates and utensils afterward and I only had to hand wash the crystal wine glasses.
Now I need to decide what to make on Saturday for game night. I'm thinking chili. Or maybe we should just eat the last of the enchiladas. I have plenty left!
Photo credit: Clay Hackett
Oh my, this is my type of recipe!
Posted by: Donna W | November 10, 2011 at 06:48 AM
corn tortillas are the ONLY way to go... and PS if you ever get over to ART's in KC, KS... you can walk right in, get STILL WARM corn tortillas fresh off the line (they sell thicker ones for enchiladas in packages of 24 or thin ones to fry your own taco shells 60qt).... they freeze fantastic and I go every few months to get my fix.... (I also love their brand of enchilada sauce)...
Posted by: Melanie | November 10, 2011 at 01:17 PM