Beef Enchiladas

• doses: 4
• tempo ativo: 40 minutes
• tempo total: 1 hour

Ingredientes

·      1 LB GROUND BEEF

·      ½ C CHOPPED ONION

·      ½ C SOUR CREAM

·      1 C SHREDDED CHEDDAR CHEESE

·      2 TBSP CHOPPED CILANTRO

·      ¼ TSP PEPPER

·      ½ C CHOPPED BELL PEPPER (ANY COLOR)

·      2/3 C WATER

·      1 TBSP CHILI POWDER

·      ½ TSP DRIED OREGANO

·      ¼ TSP CUMIN

·      1 CAN (4.5OZ) CHOPPED GREEN CHILES, DRAINED

·      1 CLOVE GARLIC, FINELY CHOPPED

·      1 CAN (15 OZ) TOMATO SAUCE

·      8 SOFT CORN TORTILLAS, 8”

TOPPINGS:

·      SHREDDED CHEESE

·      ONIONS

·      SOUR CREAM

Instruções

1.     PREHEAT OVEN TO 350 DEGREES. IN 10” SKILLET, COOK BEEF OVER MEDIUM HEAT FOR 8 – 10 MINUTES, STIRRING OCCASIONALLY, UNTIL THOROUGHLY COOKED; DRAIN. STIR IN ONION, SOUR CREAM, CHEESE, CILANTRO, AND PEPPER. COVER; REMOVE FROM HEAT.

2.     IN 2 QUART SAUCE PAN HEAT THE BELL PEPPER, WATER, CHILI POWDER, OREGNO, CUMIN, CHILES, GARLIC, AND TOMATO SAUCE TO BOILING, STIRRING OCCASIONALLY; REDUCE HEAT. SIMMER UNCOVERED ABOUT 5 MINUTES. POUR INTO UNGREASED 9” PIE PLATE.

3.     DIP EACH TORTILLA INTO SAUCE AND COAT BOTH SIDES. SPOON ABOUT ¼ C BEEF MIXTURE DOWN THE CENTER OF EACH TORTILLA; ROLL UP. PLACE, SEAM SIDE DOWN, IN UNGREASED 11X7” GLASS BAKING DISH. POUR REMAINING SAUCE OVER ENCHILADAS.

4.     BAKE UNCOVERED ABOUT 20 MINUTES OR UNTIL BUBBLY. GARNISH WITH ADDITIONAL CHEESE, SOUR CREAM, AND CHOPPED ONION.