Ingredients
Instructions
- 1 lb ground beef
- 1 can refried beans
- 12 corn tortillas
- 1 yellow onion
- 2 cloves garlic
- chili powder
- oregano
- salt/pepper
- large can of tomato sauce (28oz?)
- shredded cheddar or Mexican cheese blend
Instructions
- Preheat oven to 350º F
- Lately I have been buying and testing different remade enchilada sauces but the original recipe had a sauce so we will start with that.
- In a medium saucepan saute half of the chopped onion and one clove of minced garlic in a tablespoon of oil until soft. Take your time and use a low heat.
- Add large can of tomato sauce, salt/pepper, 1 t oregano, 1-2 T chili powder. Bring to a simmer, cover, and let cook for 30 min (while you make the filling)
- Cook ground beef, the other half onion, and one clove of garlic in a pan until no pink remains in the meat. Drain off any fat. Season with salt/pepper to taste.
- Add can of refried beans and mix well. Remove from heat.
- Spread a small amount of enchilada sauce in the bottom of a greased 13x9 pan.
- Warm up the corn tortillas (microwave or burner).
- In each tortilla put a few T of the filling and a small amount of cheese, Roll and place in the pan. I usually do a long row of 8 and then the other four go in the pan the other direction, two on each side.
- Continue filling tortillas until you have used all 12. Use chips to eat the rest of the filling if you didn't use it all.
- Pour the remaining sauce over the enchiladas. Cover with cheese.
- Bake at 350º F for 30 min. Serve with rice. Be sure to have ice cream for dessert (as directed by Grandpa B.)
