Overloaded Enchiladas

It's been awhile since I made Mexican food so I did it up good today - combining all my favorites into enchiladas - Mexican rice, refried (sort of beans) and taco meat with an enchilada sauce and cheese.  I'm going to post all the recipes for the different parts so you don't have to search in the older recipes.

Overloaded Enchiladas


Taco Meat ~

1# ground beef
1/4 cup onions, minced
2 tbsp taco seasoning
1/4 cup water

Cook beef and add onions just a couple minutes before it's fully cooked.  Add water and taco seasoning.

6 room temperature flour tortillas

Smear a 1" line of refried beans down the center of each tortilla.  Top with 1/4 cup of Mexican rice following the same line.  Top with taco meat.  Roll up and place seam down in a greased 9 x 13 pan.  Top with 1 cup enchilada sauce making sure the flour tortillas have each been covered with the sauce so they don't dry out will baking.  Bake for 30 minutes at 350°.  Remove from oven and top with 1 cup shredded cheddar cheese.  Return to oven until melted.  
Any leftovers from the prep mix are freezable and a simple thaw will make an easy weeknight dinner in the future.


Taco Seasoning ~

1 tbsp chili powderp
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.

Mexican Rice ~

2 cups chicken broth

1 cup white rice

1 tbsp butter

1 tsp olive oil

2 tbsp onions, diced

1 clove garlic, minced

1/4 cup tomato paste

1/2 tsp cumin

1 tbsp parsley

salt to taste

In a medium sized pot, place chicken broth, rice and butter. Bring to a boil, stir one time, cover and turn the heat down to simmer and leave for 20 minutes. Remove from heat after 20 minutes and keep covered for another 10 minutes. While you're waiting, in a small pan heat the olive oil and cook the onions until translucent. Add in the garlic and cook for another minute. Stir in tomato paste, cumin and parsley. Mix into cooked rice and add salt if necessary.

Enchilada Sauce ~

2 cups chicken broth
4 tbsp chili powder
1 tsp cumin
2 tsp garlic powder
1 pinch cinnamon
1/4 tsp sugar

Mix all the ingredients together and simmer until almost to a boil.

Yield: 2 cups