Beef Enchiladas

I am a beef eater since I was 4. I have eaten all sorts of beef dishes – locally and internationally. I endure every bits and pieces of it and savors my palette from the time I chew until it is gone.


I just want to share a recipe with you that I know you, your family and friends will enjoy. It is tasty, fun and easy to prepare. It makes a wonderful appetizer and will surely highlight your gatherings. You can make this popular Mexican dish in your own kitchen. Combined with a wonderful chili sauce. This is one dish that will sure spice up your parties.


Ingredients 12 pc flour tortillas, 6” in diameter


Filling
500 gm MONTEREY GROUND BEEF
¼ cup Dari Crème Classic Margarine
1 cup chopped onions
1 tsp chili powder
1 tsp salt 
1 tsp ground black pepper 
1 tsp cumin
1 – 200 gm bar grated MAGNOLIA QUICKMELT CHEESE, divided
1 cup sour cream, divided


Sauce
½ cup chopped green bell peppers
2 – 400 mL can chunky tomato sauce
1/2 tsp cumin
½ tsp chili powder
½ tsp ground black pepper
½ tsp salt
1 – 2 tbsp hot sauce


Procedure
Melt margarine in a saucepan. Sauté onions and beef. Cook until beef is no longer red. Add chili powder, salt, pepper and cumin. Continue to cook until beef mixture becomes very dry. Using a slotted spoon, remove beef from pan and transfer to a bowl. Stir in half of grated cheese and half of sour cream. Mix well and set aside.

Using the same pan with its oils, sauté bell peppers. When softened, add tomato sauce and spices. Season with hot sauce. Allow to boil. Remove from heat.


Assembly
Divide beef mixture evenly between 12 pieces of tortilla. Place meat on the center of the tortilla and roll to secure filling. Arrange tortilla rolls side by side on a baking dish. Set aside. Pour tomato sauce over enchiladas and top with the other half of sour cream and grated cheese. Bake in a pre-heated 350 F oven for 25 to 30 minutes. 


Makes 12 servings.


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