Beef Enchiladas with Homegrown Green Beans

I had ground beef in the freezer and wanted to make something other than tacos. I did some googling and decided to make beef enchiladas.

I found a recipe for beef enchiladas that pointed to a recipe for enchilada sauce. I thought it was tasty.

I also fixed the green beans we picked from the garden. A strange combination but it was good.



Beef Enchiladas
found on a google search at this site

• 1 lb lean ground beef
  
• 1/2 cup chopped onion
  
• 2 cloves garlic, crushed
  
• Salt & pepper, to taste
• enchilada sauce
• 8 small corn tortillas
• 3/4 cup shredded Monterey Jack cheese

Preheat oven to 350.

Brown beef, onions & garlic. Pour off grease. Season with salt & pepper. Add 1/2 cup enchilada sauce.

Pour cup of enchilada sauce in a shallow dish. Dip tortillas in sauce, coating both sides. Spoon beef mixture in center of tortilla. Roll up tortilla and place seam down in 13 x 9 casserole dish. Bake covered for 15 minutes.

Spoon remaining enchilada sauce on top of enchiladas. Top with shredded cheese. Bake uncovered for additional 10 minutes.

Top with chopped cilantro & sour cream.

Enchilada Sauce
found on a google search at this site

• 2 T oil
  
• 1 small onion, finely chopped
  
• 2 cloves garlic, finely minced
  
• 2 T chili powder
• 1/2 t oregano
• 1 t cumin
  
• 1/2 t salt
  
• 3 1/2 cups tomato sauce
  
• 3/4 cup shredded Monterey Jack cheese

Heat oil in a heavy saucepan. Add onion & garlic, saute until soft. Add tomato sauce & spices. Cover and simmer approx 30 minutes.

EGreen Beans
from a friend

• 1 lb green beans
• butter
• chicken stock or water
  
• salt & pepper
  

Melt butter in saute pan. Saute green beans in butter for 3-4 minutes. Add chicken stock (approx 1/4 cup.) Cover pan and let steam for 3-4 minutes. Add salt & pepper.

The enchilada sauce recipe went with cheese enchiladas. It said to fry the tortillas. The beef recipe didn't call for it. I don't like crunchy corn tortillas but I didn't want to fry my corn tortillas to soften them. I sprayed them with cooking spray and baked them at 350 for a few minutes. It worked perfectly.

Tomato Sauce with Onion and Butter

I read about this sauce last year in Orangette. It sounded wonderful and I even owned the book it came from. DH bought it for me years ago at a random book sale in the lobby of the building where he worked. I had never used it before.

This week A request spaghetti for dinner. I gave into her request just so I could finally try this recipe. It was so worth it, and I wish I hadn't waited this long. It is so simple and tastes so good. I can't wait until this summer when I have fresh tomatoes.






Tomato Sauce with Onion and Butter
Essentials of Classic Italian Cooking, by Marcella Hazan

• 2 cups whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can)
• 5 Tbsp. unsalted butter
• 1 medium yellow onion, peeled and cut in half
• Salt, to taste

Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.

Discard the onion before tossing the sauce with pasta.