Texas Country Cooking

Texas Country Cooking

Sunday, November 17, 2013

Flat Enchiladas

This is a staple at our house.  My children actually thought that Mexican food was a major food group when they were growing up - we had some version at least once a week.  This is a very easy recipe to put together but is very filling.  You can add a salad, chips, salsa, guacamole - anything you like to finish out the meal.

Corn tortillas
1 lb. ground beef
1 tsp. salt
1 tsp. cumin
1 tsp. Spicy Montreal seasoning
1 can Ranch Style Beans (you can use refried beans or pinto beans)
1 can Enchilada Sauce
Cheddar Cheese - grated
Tomato - chopped
Avocado - chopped
Sour Cream

Heat a skillet to brown ground beef.  Add ground beef, salt, cumin and Montreal seasoning.  Cook, scrambling the beef until it cooked through with no pink.  Keep warm as you prepare the tortillas.  To cook the corn tortillas, heat oil in a small skillet (needs to be large enough to hold the tortillas).  Once oil is hot, cook corn tortillas, one at a time.  Place carefully in oil, count to 3, turn over, count to 3 and remove to a paper towel lined plate.  Continue cooking until you have enough for at least 2 per person.

Heat beans and enchilada sauce - I just put in bowls and heat in the microwave.

To prepare the enchiladas - place one corn tortilla on a plate.  Add ground beef, beans, cheese, enchilada sauce (and hot sauce if desired).  Layer another corn tortilla on top and layer ingredients in the same order.  If you would like the cheese melted, heat about 30 seconds in the microwave.  Add fresh tomatoes, avocados, salad, etc. and serve.  If you would like - you can add fresh chopped onions as well.  No pictures - sorry we ate them too quickly and I didn't think about getting a picture.


No comments:

Post a Comment