Friday, May 15, 2009

Fill the Freezer Friday - Colorado Style Beef Enchiladas

2 1/2 lbs ground round
1 1/2 cups diced onions
6 TBSP taco seasoning
1 cup water
2 cans green chiles
12 oz mild salsa or picante sauce
3-4 TBSP oil
30 corn tortilla
2 lbs Jack or cheddar cheese

Sauce
2 15 oz cans red chile enchilada sauce
2 15 oz cans green enchilada sauce
1 cup sour cream

Mix beef with onions, seasoning, green chiles, salsa, and 1 cup water, simmer on low heat for 15 minutes.

For sauce, whisk together enchilada sauces and sour cream, set aside.

For tortillas:
In frying pan, add 3-4 TBSP oil and heat over medium heat until hot. Using metal tongs, place tortillas in hot oil. Flip after 10 seconds, and cook 10 more seconds. Place on a plate lined with paper towels to drain oil.

Assembling (You will do this process twice):
Pour 3/4 cups sauce on bottom of 2 9X13 dishes. Place 5 tortillas on sauce, layer 1/4of meat, then 1/3 of cheese. Repeat. End with a layer of tortillas, remaining sauce and cheese.

Freezing:
When Cool, wrap with plastic wrap, foil and label or attach directions.

Serving Day:
Thaw overnight in refrigerator. Remove plastic wrap. Tent foil and bake at 350 degrees for 30 minutes. Serve with shredded lettuce, tomatoes, sour cream and guacamole.

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