Enjoying the sunshine

Rob had his sleep study tonight so I wasn't going to get to see him after work so I made some Beef Enchiladas and took them out to his work for his lunch. They turned out REALLY good. We were able to eat them outside on a park bench in front of his work. It was a nice spring sunshiney day.



Here is the Beef Enchiladas I made:

Here is the recipe:

Ingredients

1 lb Ground beef
1 Med onion, chopped (1/2 C)
1/2 c Sour cream
1 c Shred Cheddar cheese (4oz)
2 t Chopped fresh parsley
1/4 tsp Ground pepper
1/3 c Chopped grn bell pepper
2/3 c Water
1 t Chili powder
1 1/2 tsp Chopped fresh or
1/2 tsp Dried oregano leaves
1/4 tsp Ground cumin
(2 whole green chilies, chopped)
1 clove Garlic, finely chopped
1 can (15 oz) tomato sauce
8 Tortillas (5-6" in diameter)

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Garnish: shredded cheese, sour cream, &

Chopped onions, if desired

Preparation

1. HEAT oven to 350*.

2. COOK beef in 10-inch skillet over mediumheat 8 to 10 minutes, stirring occasionally, until brown; drain. STIR in onion, sour cream, 1 C cheese, the parsley, and pepper. COVER and REMOVE from heat.

3. HEAT bell pepper, water, chili powder, oregano, cumin, (chilies), garlic, and tomato sauce to boiling in 2-qt saucepan, stirring occasionally; REDUCE heat. SIMMER uncovered 5 minutes. POUR into ungreased pie plate, 9 x 1 1/4 inches.

4. DIP each tortilla into sauce in pie plate to coat both sides. SPOON about 1/4 C beef mixture onto each tortilla; ROLL tortilla around filling. PLACE seam side down in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. POUR remaining sauce over enchiladas.

5. BAKE uncovered about 20 minutes or until bubbly.

GARNISH with shredded cheese, sour cream, and chopped onions