Posts tagged ‘Beef’

February 20, 2012

Simple perfect enchiladas

Pioneer Woman

Serves: 4

FOR THE SAUCE:

  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Chicken Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro

FOR THE MEAT:

  • 1-1/2 pound Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1/2 teaspoon Salt

FOR THE TORTILLAS:

  • 10 whole (to 14) Corn Tortillas
  • 1/2 cup Canola Oil

TO ASSEMBLE:

  • 3 cups Grated Sharp Cheddar Cheese
  • 1/2 cup Chopped Black Olives
  • 1 cup Chopped Green Onions
  • 1/2 cup Chopped Cilantro

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

*Chef’s note:  I am crazy about this recipe. Overly delicious. I used parsley in place of cilantro (hello, do you know me by now? :D) I will admit, it’s a pain to make, but if you have the time it is more than worth it! A bit rich, but, hey. I still could have eaten more than my share.

June 25, 2011

Mom’s spaghetti

Julie Stanley

Serves: 4-6

  • 1 pound ground beef
  • 1/2 yellow onion, chopped
  • 2 teaspoons minced garlic
  • 1 can Italian tomatoes, diced/stewed
  • 1 jar tomato basil sauce (Barilla or Bertolli are great)
  • 1/4 cup red wine
  • white mushrooms, sliced; green pepper, diced (optional)

Brown the beef, onions and veggies. Add the tomatoes and wine; cook for one minute. Add the sauce. Simmer for at least 15 minutes. Serve over your favorite pasta and top with fresh parmesean!

*Chef’s note: This semi-homemade recipe is obviously very simple, but it’s a great go-to comfort food that tastes completely homemade. Great leftovers, too. Go, mom!