Today is my 24th wedding anniversary. Where has the time gone? We were so young... and thin back then. It hasn't been perfect, but we have survived. We have gone through job layoffs, his & mine, health crises, bankruptcy, etc. but we have come out stronger, wiser, closer to God and closer to each other. We went to Norman on Saturday and celebrated with friends. Tonight our dear friend, Ricky, will be Kevin's nurse while I cook his anniversary dinner. He has requested beef enchiladas and butterscotch pudding.
So, I thought I would share my beef enchilada recipe with you. It is easy, delicious and filling. I make it all the time for church potlucks, funeral dinners, etc. and everyone always ask for the recipe. I started with the recipe that my Mom used to make, but changed it up to how my family likes it.
2 pounds ground beef
1 onion (chopped)
1 pkg taco seasoning (we prefer Taco Bell)
1 can refried beans
2 pkgs tortillas (any kind you like)
1 large can Wolf brand chili
2 cans Old El Paso red enchilada sauce
1 can Ro Tel tomatoes
2-3 cups shredded cheese
1) Add ground beef and onion to skillet, sprinkle liberally with Garlic Salt. Brown beef.
2) When beef is done, add taco seasoning and 1/4 cup water. Mix thoroughly.
3) Add refried beans to meat and mix together, you may need to add a little more water.
4) In a large saucepan over low heat, mix together chili, Ro Tel tomatoes and enchilada sauce.
5) Take tortilla and dip in chili mixture. Add beef mixture in middle of tortilla, roll up and place seam side down in pan.
6) Repeat until all of beef mixture is gone.
7) Pour chili sauce over the top of enchiladas.
8) Sprinkle cheese over all.
9) Bake at 350 degrees 30-45 minutes until cheese is melted and all is hot & bubbly.
Enjoy! Please let me know how you like them and if you make any changes. I always enjoy changing things up.