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Hartselle Enquirer

Food and drink: Beef Enchiladas 

By Emily Norris  

Southern Fried Skinny 

 

Meat filling: 

1 lb. ground beef 

1 clove garlic, finely chopped 

2 tsp. salt 

1 tbs. chili powder 

1 can kidney beans, undrained 

Tomato sauce: 

3 tbs. olive oil 

½ tsp. salt 

1 clove garlic, minced 

½ c. yellow onion, diced 

¼ c. green bell pepper, diced 

6 oz. tomato paste 

2 14-ounce cans stewed tomatoes, undrained 

1 can diced green chilis 

1 beef bouillon cube 

¾ c. water 

1/8 tsp. pepper 

1/8 tsp. cumin 

8 large tortillas 

1 c. sharp cheddar cheese, grated 

 

Instructions:  

  • To prepare meat filling, sauté beef in medium skillet over low heat, stirring in garlic, salt and chili powder 
  • Brown meat until fully cooked  
  • Stir in kidney beans and remove from heat. 
  • To make tomato sauce, in hot skillet sauté garlic, onion and green peppers until tender – about 5 minutes then remove from heat. 
  • Stir in undrained tomatoes and tomato paste and mix well.  

  • Return to medium heat and stir until sauce begins to boil.   
  • Dissolve bouillon cube into ¾ c. water 
  • Add bullion, chilies, cumin, salt and pepper to tomato mixture  
  • Simmer uncovered, stirring occasionally for about 5 minutes to thicken slightly 
  • Preheat oven to 350 degrees  
  • Place about 1/3 c. meat filling in each tortilla and roll  
  • Arrange seam side down in 9×13 greased baking dish 
  • Pour tomato sauce over all; sprinkle grated cheese on top 
  • Bake 25 minutes 
  • Enjoy! 

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