Four Seasons of Fun
Kristina grew up in a small farming community in southwest Iowa. Today, she lives on five acres in the country while running her own consulting business in the city. Her website, www.kristinashouse.com, features cooking, traveling, working and other tips. In the kitchen, Kristina bridges the recipes of her past to the new flavors and fashionable foods of today. In business, she combines a Midwest work ethic with trendy tech tools. Join her for flashbacks and fast-forwards. To contact her, e-mail: Kristina@kristinashouse.com.
Nov 01, 2012
Have you ever attempted to make authentic style beef enchiladas at home? It can be kind of tricky because the sauce is hot then you have to dip the tortillas in the sauce before filling with meat and rolling them up. Well, here you can enjoy enchiladas without all the work or any of the mess. Try these Easy Enchiladas. A 24 hour stay in the refrigerator takes care of getting the tortillas soaked with the sauce. It is another great Queen of Convenience meal that is sure to be a hit with your family.
1 pound lean ground beef
1 small white onion chopped fine
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (15 oz). can seasoned beans (either tex mex chili beans or seasoned black beans)
1 cup sour cream
1 pkg of 10 corn tortillas
2 (10 oz.) cans enchilada sauce
2 cups shredded cheddar cheese
Brown ground beef seasoned with salt and pepper along with onion, chili powder and cumin until meat is brown and onion is tender. Drain fat. Stir in garlic and beans. Set aside.
Place half the tortillas in lightly greased 13 x 9 baking dish cutting as necessary to fit evenly in pan. Top with half the beef and bean mixture, half the sour cream, 1 can enchilada sauce and 1 cup of the cheese. Repeat layer except for the cheese. Cover with lid or plastic wrap and chill for 24 hours. Remove dish from refrigerator. Set the oven to preheat to 350 degrees. Once preheated bake for 30 minutes. Sprinkle with reserved cheese and bake another 5 minutes or until heated through. Let stand 10 minutes before cutting.
As with the Sugar and Spice Sliders we shared in an earlier post – I again used 1 pound of ground buffalo to make this dish. Click here to read Buffalo (Bison) Familiar Yet Unusual which outlines buffalo as a leaner alternative to beef. Now – I love beef – I just think it is interesting to try different kinds of meats and buffalo just happens to be what I have in the freezer at the moment!
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