Beef Enchiladas

My husband loves these enchiladas. I don't care for red meat so I rarely cook with it, but these enchiladas have always been a crowd pleaser. Also, I love to freeze these little guys for future dinners.

Beef Enchiladas

1/2 lb ground beef, chicken, or turkey
1/2 chopped onion
1 garlic clove, minced
1 packet taco seasoning
1 (16oz) can refried beans
2 (10oz) cans red enchilada sauce
1/2 tsp salt and pepper
1 package flour tortillas
2 cups shressed Mexican Style cheese

1. Saute meat, onion, and garlic until lightly browned. Add taco seasoning and finish browning meat.
2. Add refried beans, and a little enchilada sauce to moisten. 
3. Put a little more sauce in the bottom of the baking dish you will be using. Grab a tortilla and fill the middle with the meat mixture and then roll. Place seam side down in the dish. Continue until you've used all the filling. 
4. Cover enchiladas with the rest of the sauce and sprinkle cheese to the top of the dish.
5. Bake at 350 for 30 minutes, until cheese is bubbly and sides are turning brown. 

Serve with shredded lettuce, chopped tomatoes, sour cream or even tortilla chips. 

Mexican Rice

I got this recipe from a trusted cookbook of mine called: Mexican Cooking Made Easy by Diane Soliz Martese. It's in both English and Spanish and from what I can tell (and what the author claims), has extremely authentic Mexican dishes. This rice adds a colorful addition to any meal. Did I mention, it's supper healthy too?

Mexican Rice

• 1 cup long grain rice
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 tomato, chopped
• 2 carrots, finely chopped
• 1 cup each, chicken broth, water
• 1 tsp. salt 1/8 tsp. pepper
• 1 cup peas

1. Heat 2 Tbsp oil over medium heat. Add rice and saute until lightly browned. Add onion and garlic and continue to saute until brown. 
2. Add tomatoe, carrots, broth, water, salt and pepper and bring to a boil. Once boiling, simmer with lid for 20 minutes. 
3. After 20 minutes, mix in peas and continue to simmer for another 10.