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My Beef Enchiladas

2 lbs. lean ground beef or turkey

1 c. chopped onion

2 cloves garlic, minced

1 tsp. salt

1/4 tsp. pepper

Enchilada sauce (recipe follows)

12 corn tortillas

2 c. (or more) shredded cheddar and mozzarella cheese, mixed

chopped fresh cilantro, for garnish

sour cream, for garnish

Preheat oven to 350 degrees F.

In a large nonstick skillet, brown ground meat with onion and garlic, breaking up pieces into 1/2-inch crumbles. Drain well. Season with salt and pepper. Stir in 1 cup enchilada sauce.

Heat appr. 1/2-inch pure vegetable oil in a nonstick skillet; add corn tortillas one at a time for 3 seconds, turn with tongs, and cook other side about 3 seconds; remove to paper towel lined platter. (tortillas should be tender...not crisp)

Spoon a few tablespoons of enchilada sauce into bottom of 9x13-inch baking pan. (This will keep enchiladas from sticking to pan). Spoon 1/12th of meat mixture into each cooked tortilla; top with cheese and roll. Place each enchilada seam-side down in prepared baking pan. Pour any leftover meat and 1 cup more enchilada sauce evenly over all. Top with remaining cheese. Cover tightly with foil; bake for 30 minutes.

Remove foil and let enchiladas set for about 10 minutes before serving.

Garnish with sour cream and cilantro, if desired.

Serves 6

ENCHILADA SAUCE

4 T. margarine or butter 2 T. flour 2 c. hot water 2 T. chili powder

In a medium saucepan, melt margarine or butter over medium heat. When it has stopped sizzling, add flour. Stir well until flour is moistened; cook and stir for approximately 5 minutes. (watch carefully-roux should be golden color)

Whisk in HOT water and chili powder; cook and stir until as thick as desired.

Makes 2 cups

So good, it'll make you want to slap yo pappy! ha ha...

Learn more about this author, Sharon K. Shubert.
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