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Beef Enchiladas (Ground Beef)

List of Ingredients




2 dozen flour tortillas
1 1/2 lb extra sharp cheddar or Longhorn cheese, grated
cooking oil

Sauce:
1 can (10 oz) tomatoes with green chiles*
1 can (16 oz) tomatoes
1 clove garlic, crushed
2 tbsp chili powder
1 tbsp cumin seed
4 c beef boullion**
salt and pepper to taste

Beef Filling:
2 lb lean ground beef
1 onion, chopped
2 tbsp chili powder
1 tbsp cumin seed
salt and pepper to taste



Recipe



Sauce:
Place tomatoes, garlic, chili powder and cumin in blender. Blend for about 10 seconds. Pour into a saucepan and add beef boullion. Simmer for 20 minutes and adjust seasonings if desired.


Beef:
Saute onions in a little oil until golden. Add meat and brown. Drain off fat, then add salt, pepper, chili powder and cumin and 1 c sauce.

Preheat oven to 325.

Warm tortillas in microwave (or skillet). Dip in sauce, then fill with about 2 tbsp of the beef. Top with 2 tbsp cheese. Roll.

Place side by side in a large casserole dish. (This will take 2 casserole dishes).

Pour remaining sauce evenly over enchiladas and top with remaining cheese.

Cover very loosely with foil and bake at 325 for 20 to 30 minutes - do not overcook.

NOTES:

If desired, tomatoes without chiles may be substituted for the 10 oz can of tomatoes with chiles.


I have used boullion cubes (crushed) and water for the broth.

If early preparation or freezing is desired, do so before pouring sauce over the casserole dishes. Freeze sauce separately. Pour sauce on just before baking.

Source: It's a Long Way to Guacamole