I laughed when I took my pic of this enchilada slop I made because it looked alarmingly similar to this recipe that I make quite frequently. The general consensus is…looks bad, tastes good. I have decided that enchiladas are just ugly. What are you gonna do, ya know? They are sloppy. And they are messy. And, oh my goodness, they are heaven on a plate.
Enchiladas are quickly becoming one of my favorite thing to make and eat at home. They are so simple, filled with ingredients I almost always have on hand, and taste even better the next day! This time, I tried a different recipe for the red sauce. Now, I’m a red sauce fan. I’d try a green sauce but that would scare Eric so I think I’ll stick with red for now. I can’t do a sour cream or cheese based sauce though…not my style. This one was simple and delicious! I stuffed my enchiladas this time a mixture of ground beef, brown rice, salsa and cheese. Yum!
BEEF AND RICE ENCHILADAS WITH RED SAUCE (Sauce recipe: allrecipes.com)
**Note**: You will notice that the original recipe calls for a 6 oz can of tomato sauce. Then you probably notice, when you attempt to purchase such a thing, that a 6 oz can of tomato sauce doesn’t exist. Ha! Reviewers of the recipe concluded that there was an error and what is actually required is a 6 oz can of tomato PASTE. Which, low and behold, does in fact exist. So that is what I used. Came out great! I changed the ingredient list below to reflect that. Other changes are in italics.
Annnnddd…cue the ugly photo. Ready, GO!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced onion (I upped this, I probably added closer to 1 1/2 tsps. What can I say…I like onion)
- 1/2 teaspoon dried oregano (I used 1 tsp. of fresh)
- 2 1/2 teaspoons chili powder
- 1/2 teaspoon dried basil (I used 1 tsp. of fresh)
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1/4 cup salsa
- 1 (6 ounce) can tomato paste
- 1 1/2 cups water
- 1 lb. lean ground beef, turkey or chicken
- 1 cup cooked rice (I’m on brown rice kick…better for you and I notice no difference in taste)
- Salt & Pepper to taste
- 1/4 cup salsa
- 8 flour or corn tortillas
- Your favorite shredded cheese (I used a cheddar jack blend this time)
- Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato paste.
- Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
- Meanwhile, preheat oven to 400 degrees. Brown beef in a large skillet. Drain. Return to skillet, add cooked rice, s&p and salsa and simmer until heated through.
- Grease a 9×13 baking dish and coat the bottom with about a quarter cup of sauce. Heat tortillas, fill with beef mixture, sprinkle with about a tablespoon of cheese. Roll tightly and place seam side down in the dish.
- Pour remaining sauce over the top of enchiladas and cover the entire dish with cheese. (I like lots of cheese…I probably used about 1 1/2 cups. Feel free to adjust)
- Cover with foil and bake 15 minutes. Remove foil and bake an additional ten minutes or until cheese is brown and bubbly. Let sit 5 minutes before serving.