Recipe#12501

Title: Beef Enchiladas 02

From: lushs9@*removethis*hotmail.com (Esmie) 
 Newsgroups: rec.food.recipes 
 Subject: Beef Enchiladas 
 Date: 21 Feb 1999 06:28:44 -0700 
 Message-ID: <7ap1mc$nls@boofura.swcp.com> 

2 Tbsp oil
 1/3 cup finely chopped onion
 1 garlic clove, minced
 1 beef-flavor bouillon cube or 1 tsp beef-flavor instant bouillon.
 1/2 cup hot water
 1 16 oz. can tomato sauce
 1 to 2 Tbsp chili powder
 1 tsp sugar or sugar substitute
 1/4 tsp salt
 1/4 tsp cumin
 1/2 cup cold water
 1 Tbsp cornstarch
 1/4 cup chopped onion
 1 garlic clove, minced
 2 tsp vegetable oil
 1 to 1 1/4 lb. Ground beef
 4 oz can diced green chili peppers, drained
 1/2 tsp salt
 12 (6 inch) corn tortillas
 4oz (1 cup) shredded Cheddar cheese
 4oz (1 cup) shredded Monterey jack cheese
 To prepare enchilada sauce, in medium saucepan heat oil; saute 1/3
 cup onion and 1 clove garlic until tender. Dissolve bouillon in
 1/2 cup hot water; add to onion mixture. Stir in tomato sauce,
 chili powder, sugar, salt, and cumin. Combine 1/2 cup cold water
 and corn starch; gradually stir into tomato sauce mixture. Simmer
 10 to 15 minutes or until slightly thickened, stirring occasionally.
 To prepare beef filling, in large skillet; Brown ground beef and
 drain. Remove from pan. Add to the pan and saute 1/4 cup onion and
 1 garlic clove in 2 tsp vegetable oil until tender. Stir in remaining
 filling ingredients, return beef, and 3/4 cup of the enchilada
 sauce; simmer 10 to 15 minutes or until thickened.
 Heat oven to 375 degrees. Spread 1/2 cup of the enchilada sauce
 over the bottom of 12x8 inch baking dish. Set aside. In ungreased
 skillet, heat 1 tortilla over medium high heat about 15 seconds
 until warm, turning frequently. Fill each tortilla with 2 Tbsp beef
 filling; roll up.  Place seam side down in prepared dish. Pour
 remaining enchilada sauce over filled tortillas. Bake at 375 for
 10 minutes. Sprinkle with cheese and bake an additional 5 minutes.
 6 servings