Thursday, January 20, 2011


This is an awesome, easy crowd-pleaser kind of meal, and I usually have everything on hand. The recipe has you make your own enchillada sauce. I did it the first time- it was good, but it's MUCH easier to just use sauce from a can. I'll include the sauce recipe incase you are not as lazy as me. :)

Prep: 40 min. Bake: 20 min.

1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 tablespoons chili powder
1 teaspoon garlic salt

In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

OR just buy a large can of enchillada sauce (we use red).

2 lbs ground beef
1/4 cup chopped onion
1 can refried beans (normal size, not large- I'm too lazy (and pregnant) to get up and see how many ounces it is)
at least 8 flour tortillas, although I think this usually fills more than that
3 cups (12 oz) shredded monterey jack cheese
Optional toppings:
shredded lettuce
chopped tomatoes
sliced olives
sour cream

In a large skillet over medium heat, cook the beef and onion until the meat is no longer pink; drain. Stir in refried beans and heat through.
Spread 1/4 cup enchillada sauce in a greased 13 x 9 baking dish. Place 2/3 cup meat mixture down the center of each tortilla. Top with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top. Sprinkle with remaining cheese.
Bake, uncovered, at 350 for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired.

{Kudos to Taste of Home magazine}

1 comment:

  1. These are on our menu for tomorrow. Looking forward to trying them!