Fajita Style Enchiladas

Beef Fajita-Style Enchiladas

Veggies:

1 onion, chopped (I used a red onion)

1 red pepper, chopped

1 green pepper, chopped

1 orange or yellow pepper, chopper

Saute the onion in a little olive oil and a dash of salt. When almost soft, toss in the peppers and saute until they are cooked to your liking. Remove from pan.

Cook on stove top:

1 lb. ground beef until done, drain fat. Add:

1/4 cup taco seasoning (use less if your family doesn't like spice. We like a little kick but nothig that burns.)

2/3 cup water

1 can black beans, drained

Let simmer until water is absorbed ( a few minutes), add the veggie mixture back to the pan.

Spray an 11 x 14 pan with non-stick cooking spray. Place a healthy amount of the beef mixture inside a flour tortilla, add a handful of shredded Monterrey jack cheese and roll up. Place overlapping sides on the bottom of the pan and continue the process until you have rolled all the mixture and cheese into the tortillas (mine made 15 enchiladas, squished tightly together in the pan, yours may make more or less. You may need two pans but will still have enough sauce).

Sauce:

Whisk together the following:

1 can of red enchilada sauce (I like La Parilla)

1 can of cream of mushroom soup, healthy request variety and

3/4 cup of milk

Pour the sauce mixture over the top of the enchiladas and sprinkle the top with cheese. Cook at 350 degrees for 30-40 minutes. Watch the top to make sure it doesn't burn. If it starts to look too brown, put foil over the top until finished cooking. If you make them the day before or earlier in the day a refrigerate them, you may need to cook the full 40 minutes. They also freeze really well. They did take longer than expected to bake when they weren't thawed. I'd say an 1-1 1/2 hours if they are completely frozen.

Serve over shredded lettuce and top with sliced avocado and sour cream. Enjoy!!

Beef Enchiladas

1 lb ground beef
1 package taco seasoning mix or burrito seasoning mix (about 1 oz)
1 (16oz) can refried beans
1 (10.75oz) can condensed cheddar cheese soup
1 medium onion, chopped
1 cup cooked rice
12 flour 10-inch tortillas
1 1/2 cups prepared enchilada sauce
shredded cheddar cheese

Heat oven 350. Cook beef in skillet until browned. Drain fat. Stir in next five ingredients. Divide meat mixture among the tortillas.Roll up tortillas and place seam side down in a shallow baking dish. Pour sauce our the enchiladas and sprinkle with cheese. Bake for 20 minutes.  

South Western Meatloaf (Pampered Chef)

1 cup finely chopped green bell pepper 
1 medium onion, finely chopped
1/2 cup very finely crushed authentic restaurant-style tortilla chips 
1 cup ketchup 
2-3 tbsp chopped canned chipotle peppers 
1 1/2 lbs lean ground beef 
1 egg 
1 1/2 cups shredded sharp cheddar cheese, divided 
Chopped fresh cilantro (optional) 

Finely chop green pepper and onion. Place chips into large resealable plastic bag; very finely crush to crumbs. Combine ketchup and chopped chipotle pepper. In separate bowl combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.

(freeze in ziploc bag to bake later)

Place meat mixture in loaf pan. Bake at 400 degrees for 65-70 minutes. brush with remaining sauce for the last 15 minutes. 

Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Meaty Spaghetti Sauce

1 pound ground beef
1 pound Italian pork sausage
garlic to taste (I use garlic powder)
2 large cans tomato puree
2 small cans tomato paste
2 Tbs dried Oregano
1 Tb. fennel (Chop seeds with blender)
coarsely ground black pepper to taste
1 Tb. sugar
1 teaspoon salt
Red wine to thin sauce to desired consistency. I use the cheapest wine on the shelf or buy the little bottles of four and use one small bottle. I have used apple juice instead of wine and it works but gives it a sweater taste. 

Brown the meats. Add remaining ingredients except for the red wine, mix well. Add wine to the desired consistency. Bring to a boil and let simmer for about 1/2 hour. Remove from heat and if possible allow the sauce to rest in refrigerator for several hours or over night, to meld flavors. I have used same day just sitting less than two hours. The flavor is fine but I have tasted more flavor the next day.

Cook your favorite pasta and serve sauce over it topped with grated Parmesan cheese.
I have made this sauce and had leftover enough to make a lasagna with this sauce.
This is a great sauce to freezer because it taste better after it has chilled and been reheated.