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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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These enchiladas have more of a spaghetti sauce-tomato taste than typical Southwestern dishes. Loraine Meyer of Bend, Oregon relates, âI found this recipe many years ago and it quickly became a family favorite. It is even better when it is prepared one day and served the next.â Ingredients:
1 pound lean ground beef (90% lean) |
1/2 cup chopped onion |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 can (6 ounces) tomato paste |
1/2 cup water |
3 teaspoons chili powder |
1-1/4 teaspoons salt |
1/4 teaspoon pepper |
10 flour tortillas (8 inches), warmed |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper.
2. Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13-in. x 9-in. baking dish. Top with the remaining meat sauce and cheese.
3. Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through.
4. To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 10 servings.
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