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Beef Enchiladas


Meat Filling:

  • 1 lb. ground beef
  • 1 clove garlic, finely chopped
  • 2 tsp. salt
  • 1 Tbsp. vinegar
  • 1 Tbsp. water
  • 1 Tbsp. chili powder
  • 1 can kidney beans, undrained (1lb.)

Tomato Sauce:

  • 3 Tbsp. salad oil
  • 1 clove garlic, very finely chopped
  • 1 cup chopped onion
  • 2 Tbsp. whole wheat flour
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  • 2 cans tomato puree (10oz.size)
  • 1 Tbsp. vinegar
  • 1 cup beef bouillon
  • 2 Tbsp. finely chopped canned green chilies
  • dash ground cumin
  • 1/2 tsp. salt
  • dash pepper
  • 10 tortillas
  • 1 cup grated sharp cheddar cheese or 1 cup cubed Monterey Jack cheese


Prepare meat filling: In medium skillet over low heat, saute' beef with 1 clove garlic, 1 Tbsp. vinegar, water and chili powder until beef is browned. Stir in kidney beans.

Make tomato sauce: In hot oil in skillet, saute' garlic and onion until golden. Remove from heat. Stir in flour until smooth. Stir in tomato puree, vinegar and beef bouillon. Bring mixture to boiling point, stirring, over medium heat. Add chilies, cumin, salt and pepper. Simmer, uncovered and stirring occasionally, about 5 minutes.


To assemble enchiladas: Preheat oven to 350 degrees F. Place bout 1/3 cup filling in center of each tortilla. Roll up. Arrange, seam side down, in a 9x13 inch baking dish. Pour tomato sauce over all. Sprinkle with cheese. Bake 25 minutes. Note: Meat filling and tomato sauce can be made ahead and refrigerated or frozen.

By Robin from Washington, IA

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