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Wednesday, June 22, 2011

Garlic Beef Enchiladas/Freezer Meal

Garlic Beef Enchiladas

1 pound ground beef
1 medium chopped onion
2T flour
1T chili powder
1 t garlic powder
1/2 t ground cumin
1 16oz can stewed tomatoes

4 to 6 minced garlic cloves
1/3 cup butter
1/2 cup flour
1 can beef broth
1 can tomato sauce
1 T chili powder
1t ground cumin
1/2 t salt

Corn tortillas
Shredded Cheddar cheese

In a skillet over medium heat, brown beef and onion. Drain. Add flour and seasonings listed under filling mix well. Stir in tomatoes and bring to a simmer. Reduce heat; cover and simmer for 15 minutes stirring occasionally.

In a saucepan saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for about 2 minutes or until thickened. Stir in tomato sauce and seasonings listed under sauce. Remove from heat once heated through.

Pour about 1/2 of the sauce into an ungreased 9X13 baking dish. Warm corn tortillas as directed on package. Fill each corn tortilla with a spoonful of meat, a sprinkle of cheese and roll. Fill whole pan with filled tortillas. Pour remaining sauce over filled tortillas. Top with cheese. Bake at 350 covered for 30-35mins. Remove cover and cook for another 10 minutes.


This meal freezes very well. I like to make it into two separate casseroles. Eat one the night I make it and eat the other one in a week or two.

1 comment:

  1. Wow this is a good dish to bring for this coming 4th of July get together. Sounds very yummy and it's not hard to prepare. Thanks for sharing and thanks for the visit too!


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