Sunday we celebrated Dad's 78th Birthday so for our family gathering I decided to make a huge batch of Beef Enchiladas. This recipe came to me from the mom of a fellow teacher at Shady Brook Elementary. It is a delicious Tex Mex Recipe that you can make as spicy as you choose.
From the kitchen of Kristi Verrett Mueller's Mom
2 lbs. lean ground beef
1 finely chopped onion
1 tsp. garlic
1 tsp. chilli powder
1 tsp. lime pepper
1 (10 oz.) can green enchilada sauce
1 (10 oz.) can low fat cream of mushroom soup
1 (4 oz.) can chopped green chilies
6 oz. Picante sauce (choose the heat you desire mild or hot)
8 oz. carton fat free sour cream
1 lb. grated low fat cheddar cheese
1 lb. grated low fat Monterey Jack cheese
2-3 dozen corn tortillas
Brown ground beef, onion, garlic, chili powder & lime pepper. Drain off excess fat. Add green enchilada sauce, mushroom soup (do not add water), green chilies, Picante sauce & sour cream. Simmer for 10 minutes.
Pam the bottom of large casserole dish.
Put aside 2 cups meat mixture and 1/2 cup of each cheese for topping.
Place 1/4 cup of meat mixture in center of each tortilla. Sprinkle with cheese. Roll up and place in bottom of casserole dish. (If you are in a hurry - just layer tortillas, meat sauce and cheese. This works just as well.)
After pan is full, pour remaining 2 cups of meat mixture over the top. Sprinkle with 1/2 cup of each cheese.
Bake at 325 degrees for 35 minutes until cheese has melted and sauce is bubbly. Serve with Spanish Rice and your favorite chips and salsa.
This is a great recipe for a crisp fall day. Enjoy!
Walk with God!