"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Beef Enchiladas Recipe

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This recipe for Beef Enchiladas, by , is from Barbecue Bob, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, November 22, 2008



2 lbs ground chuck
1 large red onion (chopped)
1 can rotel
1 T cumin
1 tsp salt
1 tsp garlic powder
1 tsp ground red pepper
C water
10 large flour tortilla shells
12 oz. shredded Monterey Jack or sharp cheddar cheese
8 oz sour cream (optional)
4 oz sliced jalapenos (optional)
head lettuce shredded
8 oz. refried beans

In a large skillet, combine ground chuck, onion, cumin, salt, garlic powder, and red pepper. Brown the mixture until meat is well done. Drain any excess oil, turn the heat down to low. Add water, rotel, and refried beans. Stir in well and simmer for 5 minutes. Preheat oven to 350 and lay out tortilla shells. Prepare two 9x13 glass dishes by spraying the sides and bottom with cooking spray. Divide cooked mixture evenly in a long strip across each of the tortilla shells. Spread a little of the shredded cheese over the top of the cooked mixture in each tortilla shell. Roll up each of the shells into the shape of an enchilada. Place 5 enchiladas in each dish. Brush a light coat of olive oil over the top of each enchilada. Place dishes into oven and let cook for 20 minutes. Spread remaining cheese over the top of each, and cook for 5 more minutes. Serve hot with the suggested garnishes; chopped lettuce, sour cream, and jalapenos. Tortilla chips with salsa may also be a nice side dish.

Personal Notes:
Personal Notes:
From L.A.(Lower Alabama)
Mexican food is a favorite of my beautiful wife Linda. I enjoy cooking all types of food, but especially Mexican for her.




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