- put ~1 lb. of ground sirloin or chuck in a skillet and begin to brown
- add 1-2 Tbs chile powder, 1-2 Tbs onion powder, 1-2 Tbs garlic powder
- add salt and pepper to taste
- stir until completely browned
- pour meat into a colander to drain
- set the colander back in the skillet you used to brown the meat
- when the meat is drained, set colander aside.
- judge how much grease is in the pan--you want about 2 Tbs.
- discard any extra, but make sure that little bits of meat remain.
- heat grease and add ~2 Tbs flour
- stir until a smooth paste has formed
- add water, stirring quickly with a whisk, until smooth gravy has formed to desired consistency (leave a little bit runny for time in oven)
- add meat to gravy (I used 1/2 and saved the other 1/2 of the meat for later)
- heat through until simmering
- spray 12 corn tortillas with butter-flavored Pam (front and back)
- microwave in batches of 4, 45 seconds per batch
- fill with shredded cheddar cheese (~1 lb), roll up, and put in a baking dish, also sprayed with Pam
- pour meat gravy over enchiladas
- top with finely chopped onions either now or after baking
- bake at 375 until bubbly
Saturday, June 21, 2008
Twenty Steps and about 30 Minutes to Nirvana
Cheese Enchiladas with Chile con Carne
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