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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a quick recipe for busy nights. I used an old recipe from my favorite cookbook, but after talking to a very good friend of mine who is a great cook herself we made some changes. Give this a try. All of the ingredients can be kept on hand. I use Ranch beans and don't drain the juice, so if you can find them-please use the Ranch. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped fine |
salt and pepper, to taste |
1 (15 ounce) can enchilada sauce |
2 (15 ounce) cans pinto beans, drained |
1 (15 ounce) can ro-tel tomatoes |
2 tablespoons cumin |
Directions:
1. Saute onion and beef in medium size skillet over medium heat.
2. Cook until beef is no longer red.
3. Add all other ingredients, stir well.
4. Taste and adjust seasoning.
5. Simmer on low until thick, about 30-35 minutes.
6. Place meat mixture on crushed corn chips and top with lettuce, tomato, cheese, and any other favorite topping.
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