Wednesday, February 24, 2010
8 flour tortillas
1 can refried beans
1/2 lb ground beef, browned (ours were low on meat, so double if you'd like)
1 large can enchilada sauce (I used Las Palmas, mild)
1 packet McCormick enchilada flavoring
1 cup cheddar cheese
Warm enchilada sauce in medium sauce pan over medium-high heat. Add McCormick packet to enchilada sauce and stir well. Follow directions on McCormick packet (cook 10 minutes).
Spread about 1/2 cup of enchilada sauce in bottom of 9x13 pan.
Start with tortilla. Add a heaping tablespoon of refried beans to the shell and spread across length of shell.
Add ground beef. Add about one ladle full of enchilada sauce to tortilla. Sprinkle with cheese, then close. (I do this by lifting up both edges of the tortilla, bringing them together, then folding the two halves to the right and tucking them underneath as you place the finished enchiladas in the pan...so that the edge is at the bottom of the pan. But you can do whatever is easiest for you!)
Use remaining sauce to cover enchiladas, then sprinkle remaining cheese on top.
Bake at 425° for 20-25 minutes. Cover with foil if tops start to brown more quickly than you like.
Makes 8 enchiladas.
Comments from the cook: So, what's with the sauce, you ask? We usually just use tomato sauce and the McCormick seasoning...but decided to take it up a notch this time! You may even want to add a bit of water to thin it out too.
We use/ration the uncooked tortillas (available in UT at Costco) that we bought at Christmas...and they are excellent!
Serve with lettuce, sour cream, and any remaining refried beans.
A CookieSheets&CakePans original!