Heat some oil in a skillet. Slice up half your onion and jalapeno (optional) and a little more than half of your green pepper; add to hot skillet. Cooking about 6-7 minutes until slightly tender. Dice up one tomatillo and add to skillet cook another 4-5 minutes before adding in ground beef and chorizo. When cooked thoroughly' drain grease. Season with cumin, parsley and oregano. Add in about a 1/2 cup of sour cream and 1/4 cup shredded cheddar to beef and set aside. Add a little oil to the skillet or pan you will use for your sauce. Dice up remaining onion, green pepper. jalapeno, and tomatillo. Add into pan same as you did for the meat mix. Add tomato sauce and diced tomatoes with juice into a deep skillet or sauce pan (if using a sauce pan you will need a shallow dish to put your sauce in to coat your tortillas in later). Season with parsley, cumin, chili powder, and a little oregano. When heated through, remove from heat. Now your ready to assemble Spray your casserole dish with non stick spray or coat lightly with oil. Makes it easier to take them out later. Take a tortilla and coat both sides with sauce. Fill with some beef about a 1/4 cup or so, you don't want to over fill them. Roll up and set in pan with ends on bottom. Repeat until your beef is gone and your pan is filled with tortillas. Take your remaining sauce and pour over your enchiladas. | Need: 1lb Ground beef 1/2lb Chorizo 1 can tomato sauce 1 can petite diced tomatoes Green Pepper (large or 2 small) Onion (medium to large) 2 Tomatillos Corn Tortillas Parsley Oregano Cumin Cheddar Cheese Sour Cream Green Onion Chili Powder Jalapeno (optional) Heat oven to 375. Cook uncovered for about 30 minutes. Shred enough cheese to cover the enchiladas. Bake another 10- 15 minutes. Dice up some green onion (optional) and top the enchiladas or set aside for people to use themselves. Serve with some Mexican Rice and Refried Beans. |
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Claire NorrisI am from Michigan born and raised. I've been cooking mac n cheese since I was 7. I just love making good food. I want to share that food with all of you. Archives
November 2013
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