Monday, September 15, 2008

Beefed up Beef Enchaladas

The other night I was thinking enchiladas for dinner, but beef enchiladas just sounded boring, so I cooked this up in my head and it turned out great!

Beefed up Beef Enchiladas
1 pound browned hamburger
1/2 cup Spanish rice- recipe below
1 cup refried beans
1 1/2 cups shredded cheese
1 small can green enchilada sauce
8 corn tortillas

In a 9x9 pan, layer corn tortillas. Dip them in the sauce first. Spread a thin layer of beans on the tortillas, then sprinkle rice on top of the bean, then add the meat and add cheese on top. Layer one more time. Bake at 4oo degrees for 10 minutes, or till bubbly. Top with lettuce, sour cream, hot sauce and olives.

Spanish Rice-I got the recipe from Becoming Betty. It's so good! Plus, most of the ingredients you'll have on hand.
1 cup uncooked rice (not minute rice)
1 onion, chopped (I made it without and it was great!)
8 oz. tomato sauce
1/4 tsp. cumin (I didn't have any, and it still was great!)
1 clove garlic, minced
1 tsp. salt
2 cups chicken broth
*Brown rice and onion in a little olive oil on the stove. Add tomato sauce, cumin, garlic and salt. Mix well. Put into a pot with chicken broth. Bring to a boil and then simmer on low, covered, for 20 minutes.
You can also do part chicken broth and part water if you don't have enough broth. Or just use all parts water.

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