Recipes: Beef Enchilada's with Bean & Corn Salad
Beef Enchilada’s with Bean & Corn Salad
2 (6.5 ounce) cans tomato sauce
1 (28 ounce) can crushed tomatoes
1/3 cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/4 teaspoon salt
1 clove garlic, minced
1 tablespoon butter
1 onion, minced
1 green bell pepper, chopped
Directions
1. In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.
2. Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 more minutes.
Beef Mixture
3 kg lean beef brown and drain fat
During cooking add:
1 large onion, chopped
1 green pepper chopped
2 cloves garlic, chopped
1 tbsp taco seasoning
2 tsp black pepper
2 tsp seasoning salt
2 tsp roasted red pepper seasoning
¼ cup chopped fresh cilantro
1 tsp parsley
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
4 tsp beef gravy mix
Salt to taste
Remove from heat and add:
1 can black beans drained and rinsed
1 cup sour cream
30 Tortilla shells
500 gr Cheddar Cheese
500 gr Tex Mex cheese
In shallow baking dish spoon enough enchilada sauce to coat bottom of dish.
Assemble each tortilla: lightly brush one side of the tortilla with Italian dressing, turn over and spread a bit of enchilada sauce across tortilla, spoon about 1/2 cup of meat mixture and a sprinkle of shredded cheddar cheese, roll, cut in half lay in baking pan in a single layer. When dish is full coat enchilada’s lightly with sauce and a layer of ‘Tex Mex’ cheese. Bake at 375 covered until heated through, remove foil and lightly brown cheese. Serve with sour cream and salsa on a bed of rice.
Can be prepared two days ahead of time. Can be frozen and cooked at a later date.
Makes approximately 30 Enchilada’s
Bean & Corn Salad
2 cups Black Beans drained and rinsed
2 cans niblet corn, drained
2 stalks celery chopped
½ cucumber chopped
2 red peppers
2 green onions
2 cups halved cherry tomatoes (optional)
¼ cup chopped cilantro
Dressing
1/4 cup olive oil
1/8 cup red wine vinegar or balsamic
1 tsp minced garlic
1 tsp ground cumin
Salt & pepper
Make ahead so spices have time to develop. Don’t pour on entire amount of dressing until you have tasted it :) Adjust vinegar to taste.
Serve over romaine lettuce with ranch dressing and crushed taco chips
