Mexican Beef Enchalidas
1 Lb.ground lean chuck
1 pkg. El Paso Toco seasoning-open it and add these to it-
1 tsp. Cayenne pepper
1 tsp. Chile powder
1 tsp. Garlic powder
1 tsp. Cumin powder- blend all these in the pkg. with a fork and set aside.
1 cup water
6 flour totieas
1 can ElPaso Enchalids sauce ( red-Hot ) ( green-mild) your choise, or make some of each.
1 bag Mexican blend shredded cheese 1 jar mild Piekin Salsa
1 jar sliced Jalopeho peppers
1/2 head-finely shredded Ice burg lettuce
2 med. Tomatoes-diced
1 med. White onion-diced
In a large frying pan,on high heat,and stir break up the ground chuck and fry until done; Add 1 cup of water,1/2 of of the pkg.of seasoning and stir it with a wooden spoon.reduce heat to med./high,cover and simmer for 15-20 min. or until the liquid has reduced to 1/4. turn off the heat and deain off the sauce in the pan and discard the sauce. (you can stop here and make tacos at this point )
Preheat oven to 325 F
Fill each of the tortieas with the taco maet,roll it up and hold it with toothpick. Place them in a oven-safe dish 8"x2x2". Pour the desired Enchalida suace over each tortiea, cover with the cheese and put in the oven until the cheese has melted. remove from the oven and place one or two on each plate.
NOTE; these fill you up,so unless you are a big eater, one will take good care of you,
Then place a few jalopenho peppers on top, next a layer of shredded lettuce,next the diced tomatoes and onions,and last but not least the salsa.
Serve with spanish fried rice,the refried beans with sausage is rellly good and don't taste flat.
Also some hot,soft CORN torties to rollup and eat the rice and beans with.
ENJOY
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