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  • Enchiladas Beef And Bean With Mexican Rice

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    Enchiladas Beef And Bean With Mexican Rice
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb grnd beef
    • 1 med onion, diced
    • 1 lrg can refried beans or possibly pinto beans, soaked & cooked
    • 1 pkt corn tortillas (12)
    • 1 pkt taco seasoning
    • 1 x (12 ounce.) pkg. Cheddar cheese
    • 1 x (8 ounce.) can tomato sauce or possibly paste
    • 2 c. water
    • 1 clv garlic, chopped (pwdr, optional)
    • 1/4 c. onion, diced (pwdr optional)
    • 1 dsh salt
    • 4 Tbsp. chili pepper (chili pwdr optional) Cornstarch, sufficient to thicken slightly
    • 1 c. long grain rice
    • 2 Tbsp. butter
    • 1 tsp onion pwdr
    • 1 tsp garlic pwdr
    • 1 tsp cumin
    • 1 dsh salt
    • 1/2 x to 1 c. tomato sauce
    • 2 c. water
    • 2 Tbsp. butter
    • 1 c. long grain rice
    • 1 1/2 tsp onion pwdr
    • 1 1/2 tsp garlic pwdr
    • 1 1/2 tsp cumin
    • 2 c. water
    • 1/2 x to 1 c. tomato sauce

    Directions

    1. Fry 1 lb. of hamburger till brown. Drain well. Add in 1/2 to 1 package of taco seasoning and 1/4 c. water; simmer 15 min. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just till soft. Dab excess oil with paper towel. Place 2 to 3 Tbsp. hamburger on the edge of each tortilla. Add in 2 Tbsp. or possibly so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. Place in oblong cake pan. SAUCE: Place 2 c. water in small saucepan. Add in 2 to 3 Tbsp. red chili pepper or possibly chili pwdr; bring to a boil. Add in 1 clove garlic chopped or possibly pwdr and 1/4 c. onion or possibly pwdr and dash of salt. Simmer 10 min. Add in 1 (8 oz) can tomato sauce or possibly paste to desired thickness. Pour over enchiladas. Sprinkle remaining cheese and onions over top. Bake at 350 degrees for 15 min or possibly cheese is melted.
    2. Makes 12 enchiladas.
    3. Mexican Rice:Heat butter in skillet. Add in long grain rice, onion pwdr, garlic pwdr and cumin; fry over medium heat just till brown. Add in 2 c. water and tomato sauce; bring to a boil. Cover and simmer over low heat about 20 min.

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