Sauce
3 cans (8 oz each) tomato sauce
1 can (1 lb ) chili con carne without beans
1 can ( 1 lb) kidney beans, ground
3 cups tomato juice
1 tsp basil
1 tsp chili powder
1 tsp oregano
1/2 tsp crushed red pepper
Mix all ingredients together in saucepan.
Simmer on low heat for 30 minutes.
Filling
1 lb lean ground beef
1/2 cup tomato sauce
1 tbs taco seasoning
1 tsp crushed red pepper
2 tsp oregano
Dash of Tabasco sauce
12 corn tortillas
1 cup grated Cheddar cheese
1/4 ground onions
Brown ground beef in skillet. Add tomato sauce, taco seasoning, red pepper, oregano, and Tabasco sauce. Mix thouroughly. Divide beef mixture and spoon onto each corn tortilla. Sprinkle cheese and ground onions over the beef mixture and 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 just before serving. Makes 12 enchiladas.
Wahoo! Good job mom! Let's make these this week.
ReplyDeletemade these last night but did a few different things. added our spicy tomato juice that gave it a little kick instead of tobasco sauce and red pepper. i don't know if i would add the canned chili next time. i also make homemade taco seasoning and i would add a little more next time as well. it makes a lot and i would bake it longer than 30 minutes next time too. the ones in the middle were warm but not hot. noah loved them the best. he had seconds. he kept saying how good it was.
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