enchiladas beef & bean with mexican rice
1 lb. ground beef 
1 med. onion, diced 
1 lg. can refried beans or pinto 
beans, soaked & cooked 
1 pkg. corn tortillas (12) 
1 pkg. taco seasoning 
1 (12 oz.) pkg. cheddar cheese 
1 (8 oz.) can tomato sauce or paste 
2 cup water 
1 clove garlic, minced (powder, 
optional) 
1/4 cup onion, diced (powder optional) 
dash of salt 
2 to 4 tbsp. chili pepper (chili 
powder optional) 
cornstarch, enough to thicken slightly 
1 cup long grain rice 
2 tbsp. butter 
1 tsp. onion powder 
1 tsp. garlic powder 
1 tsp. cumin 
dash of salt 
1/2 to 1 cup tomato sauce 
2 cup water 
 
fry 1 pound of hamburger until brown. drain well. add 1/2 to 1 package of 
taco seasoning and 1/4 cup water; simmer 15 minutes. while simmering, dice 
1 medium onion, heat 1 large can refried beans. cook 12 corn tortillas in 
oil, just until soft. dab excess oil with paper towel. place 2 to 3 
tablespoons hamburger on the edge of each tortilla. add 2 tablespoons or 
so 
beans on top of hamburger. sprinkle with onions and cheddar cheese. fold 
over 1 edge and roll up. place in oblong cake pan. sauce: place 2 cups 
water in small saucepan. add 2 to 3 tablespoons red chili pepper or chili 
powder; bring to a boil. add 1 clove garlic minced or powder and 1/4 cup 
onion or powder and dash of salt. simmer 10 minutes. add 1 (8 ounce) can 
tomato sauce or paste to desired thickness. pour over enchiladas. sprinkle 
remaining cheese and onions over top. bake at 350 degrees for 15 minutes 
or 
cheese is melted. makes 12 enchiladas. 
 
 
mexican rice 
 
2 Tbsp  butter
1 cup  long grain rice
1 to 1-1/2 tsp  onion powder
1 to 1-1/2 tsp  garlic powder
1 to 1-1/2 tsp  cumin
2 cup  water
1/2 to 1 cup  tomato sauce
 
melt butter in skillet. add long grain rice, onion powder, garlic powder 
and cumin; fry over medium heat just until brown. add 2 cups water and 
tomato sauce; bring to a boil. cover and simmer over low heat about 20 
minutes. 
 
 
 
-- 
 
(ID: 79141) Mirror: rec.food.recipes: Mon, Apr 7, 2003


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