1 1/2 cans (8 oz.) tomato sauce
1/2 can (1 pound) chili con carne without beans
1/2 can (1 pound) kidney beans
1 1/2 cups tomato juice
1/2 teaspoon basil
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper
Mix all ingredients together in saucepan. Simmer on low heat for 30 minutes.
* I made this for dinner last night. I only made half of the recipe because it's just me and Dan (too spicy for Amelia). This means I only made half of the half-recipe of the sauce (confused yet?) and I STILL had more than enough on the enchiladas and I had this much leftover still. I don't know why the recipe calls for so much. I guess maybe you could make the full recipe of the sauce and freeze it for the next time you make it?
Filling: This is the full recipe for the filling - 1/2 the sauce is plenty for the full filling recipe
1 pound lean ground beef
1/2 cup tomato sauce
1 tablespoon taco seasoning
1 teaspoon crushed red pepper
2 teaspoons oregano
Dash Tobasco Sauce
12 corn tortillas
1 cup grated cheddar cheese
1/4 cup ground onion
Brown beef in skillet. Add tomato sauce, taco seasoning, red pepper, oregano, and tobasco sauce. Mix thoroughly. Divide beef mixture evenly onto tortillas. Sprinkle cheese and ground onion evenly over beef mixture; roll up tortillas. Place seam side down in baking dish. Pour sauce over top. Bake at 350 degrees for 30 minutes. Sprinkle with additional cheese before serving.
Sorry, I'm not so good at making the food look tasty in pictures, but believe me, these are GOOOOOOD!
So sorry, I probably made this more confusing than needed to be. If you have any questions let me know. These are SO tasty! Good old Lion House - they really know what they're doing!
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