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Wednesday, June 22, 2011

Garlic Beef Enchiladas/Freezer Meal





Garlic Beef Enchiladas

Filling
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

Sauce
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!

    ReplyDelete

Thanks so much for your encouraging words!