Friday, January 12, 2007
A delicious meal in no time flat!!
2 Lbs shredded beef
1 TBS Chili Powder
4 Garlic buds crushed and finely diced
½ Large Onion Chopped
2 tsp Cumin
1 Cup Taco Sauce
1 Cup Sliced Black Olives
1 Can (16 Oz.) Refried Beans
1 Cup Corn Niblets (Optional)
2 Cans Green Enchilada Sauce
1 ½-2 Cups Shredded Cheddar Cheese
Cook beef in crock pot overnight on low. Cool and shred coarsely in food processor; remove to large bowl. In a separate pan, sauté the garlic and onion. To the bowl with the shredded beef, add onion and garlic, refried beans, chili powder, cumin, taco sauce, corn and olives. Mix well so all is blended.
In a heatproof casserole dish, pour one (1) can of the enchilada sauce. Place meat filling in the center of a tortilla, then roll up and arrange in dish. Pour remaining can of enchilada sauce over the rolled up tortillas. Sprinkle the shredded cheese over the filled tortillas. Bake in a preheated 375F. oven for 20-25 minutes.
Serve as is, or with chopped tomatoes, shredded lettuce, sour cream, and guacamole.