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Beefy Enchiladas with Fresh Tomato Salsa Recipe

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This recipe for Beefy Enchiladas with Fresh Tomato Salsa, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richanda Green
Added: Sunday, November 2, 2008


2 jalapeno peppers, cored and seeded
1 garlic clove
1 1/2 cups tomato sauce
2 tbsp lime juice
1/2 tsp chili powder
1/2 tsp cumin
2 tsp olive oil
2 green peppers
1 medium onion
1 1/2 cups ground beef
8 small corn tortillas
1/4 cup shredded tex mex cheese
2 medium tomatoes
2 tbsp red onion
2 tbsp chopped fresh cilantro

Combine tomato sauce, jalapeno and garlic. Add lime juice, chili powder, cumin and 1/2 cup water.
Brown ground beed, add green peppers, onion and 2 tsp jalapeno, cook until beef is cooked and vegetables softened. Preheat oven to 400'F, spray baking dish with nonstick cooing spray, spread 1 cup of tomato sauce evenly over bottom.
To assemble, Divide beef mixture evenly among tortillas, fold sides of tortillas over to enclose filling and place, seam side down into prepared dish. Pour remaining sauce over enchiladas covering them completely, sprinkle with cheese. Bake 20 mins until bubbling and lightly browned.
Salsa- combine tomatoes, red onion, remaining jalapeno pepper, cilantro, stir to combine. Serve with enchiladas.

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Number Of Servings:
Preparation Time:
Preparation Time:
30 mins




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