This meal is a special one in our family because it was Cory's Mom's specialty. We make this often, but we make a special point of having it for her birthday which is Aug 24th. With tomorrow being the first day of school, we decided to do it today to be able to savor it. She passed away in March of 1998 and we miss her very much. We know that she watches over our family, especially our children since she wanted more than anything to be a Grandma.
Happy Birthday Donsa!!
*This recipe really isn't as complicated as it looks. The tomato sauce can easily be made ahead of time.
Donsa's Beef Enchiladas
Meat Filling:
2 lbs ground beef
2 cloves garlic, minced
2 tsp salt
1 Tbsp vinegar
1 Tbsp water
2 Tbsp chili powder
1 can red kidney beans, drained, rinsed, then put the beans back into the can and refill with water. (or you can add the beans undrained, just be sure to have everyone take a Beano before they eat for the health of all the people around you!) :-)
Tomato Sauce:
3 Tbsp canola oil
1/2 cup onion, finely chopped
1 clove garlic, minced
2 Tbsp flour
1 lg. can (29 oz) Tomato Puree
1 Tbsp vinegar
1 beef bouillon cube (I like the knorr brand)
1 cup hot water, heated in the microwave
1 can (4 oz) diced green chilies
dash of ground cumin (about 1/4 tsp)
1/2 tsp salt
dash of fresh pepper (about 6 grinds)
Enchiladas:
8-10 burrito size flour tortillas
1 lb grated cheese (cheddar or colby jack)
To Prepare the Meat Filling:
Brown the ground beef, drain. Add the garlic and saute until you can smell the garlic. Then add the salt mixed with the chili powder. Add the vinegar and water. Then stir in the drained kidney beans. Set aside.
To make the Tomato Sauce:
In a medium saucepan, add the canola oil and the onions. Saute until translucent. Add garlic. When you can smell the garlic, add the flour. Stir to combine. Turn off the burner and add the tomato puree. Add the bouillon cube to the water and mix well, then add to the tomato mixture. Add the vinegar, green chilies and spices. Turn on the burner and heat through.
We add 2-3 ladles of the sauce to stir into the meat filling. We think it is yummy that way, but you don't have to do that.
To assemble:
Preheat oven to 350.
Grate the cheese. Spray a 15x10 inch pan with nonstick spray. (if you want to use a 9x13 inch pan, get the smaller size tortillas instead of the burrito size. Put the meat into the tortilla, and add cheese to your preference. Roll up. Place in the pan, with the tortilla seam down (so it doesn't unravel). Repeat until the pan is filled. Top with the tomato sauce and remaining cheese. Bake uncovered for 25 minutes.
*to make this recipe gluten free...use corn tortillas instead of flour, and use gluten free flour for the tomato sauce to help the sauce thicken.
*for people who can't have milk products, this recipe still tastes great without the cheese!
This recipe is adapted from the McCalls Cook Book.
Happy Birthday Donsa!!
*This recipe really isn't as complicated as it looks. The tomato sauce can easily be made ahead of time.
Donsa's Beef Enchiladas
Meat Filling:
2 lbs ground beef
2 cloves garlic, minced
2 tsp salt
1 Tbsp vinegar
1 Tbsp water
2 Tbsp chili powder
1 can red kidney beans, drained, rinsed, then put the beans back into the can and refill with water. (or you can add the beans undrained, just be sure to have everyone take a Beano before they eat for the health of all the people around you!) :-)
Tomato Sauce:
3 Tbsp canola oil
1/2 cup onion, finely chopped
1 clove garlic, minced
2 Tbsp flour
1 lg. can (29 oz) Tomato Puree
1 Tbsp vinegar
1 beef bouillon cube (I like the knorr brand)
1 cup hot water, heated in the microwave
1 can (4 oz) diced green chilies
dash of ground cumin (about 1/4 tsp)
1/2 tsp salt
dash of fresh pepper (about 6 grinds)
Enchiladas:
8-10 burrito size flour tortillas
1 lb grated cheese (cheddar or colby jack)
To Prepare the Meat Filling:
Brown the ground beef, drain. Add the garlic and saute until you can smell the garlic. Then add the salt mixed with the chili powder. Add the vinegar and water. Then stir in the drained kidney beans. Set aside.
To make the Tomato Sauce:
In a medium saucepan, add the canola oil and the onions. Saute until translucent. Add garlic. When you can smell the garlic, add the flour. Stir to combine. Turn off the burner and add the tomato puree. Add the bouillon cube to the water and mix well, then add to the tomato mixture. Add the vinegar, green chilies and spices. Turn on the burner and heat through.
We add 2-3 ladles of the sauce to stir into the meat filling. We think it is yummy that way, but you don't have to do that.
To assemble:
Preheat oven to 350.
Grate the cheese. Spray a 15x10 inch pan with nonstick spray. (if you want to use a 9x13 inch pan, get the smaller size tortillas instead of the burrito size. Put the meat into the tortilla, and add cheese to your preference. Roll up. Place in the pan, with the tortilla seam down (so it doesn't unravel). Repeat until the pan is filled. Top with the tomato sauce and remaining cheese. Bake uncovered for 25 minutes.
*to make this recipe gluten free...use corn tortillas instead of flour, and use gluten free flour for the tomato sauce to help the sauce thicken.
*for people who can't have milk products, this recipe still tastes great without the cheese!
This recipe is adapted from the McCalls Cook Book.
