Difficulty: Easy
Yesterday, I noticed that I had defrosted some beef but failed to do anything with it. So, I cooked it & socked it in the fridge for tonight. Any kind of leftover beef (roast beef, brisket, etc) would be great for these enchiladas -- just add the right seasonings: cumin, chili powder, paprika, smoky sweet pepper, cayenne & salt. I used 1/2 tsp each to season to beef loin steaks.
Sear the meat on both sides, then reduce heat to very low & cook with a splash of red wine or beef broth, chopped onion & crushed garlic until the meat is very tender. You could also use the crockpot. When the meat is cooked, chop & add pan juices. Either use immediately, or refrigerate or freeze for later use.
Assemble the enchiladas:
Fill whole wheat flour tortilla with the chopped/shredded beef, grated cheese (cheddar/jack) & sauteed 1/2 onion & tri-color peppers (about 1/3 of each).
Place into a 9X13 baker on top of enchilada sauce. This particular red sauce is a mixture of crushed tomatoes (still had some hanging in the fridge from pizza night) & the same seasonings I put into the meat.
Top with canned enchilada sauce (I also mixed in the rest of the crushed tomatoes) & grated cheese. Cover with aluminum foil & pop into a preheated oven - 400F.
Bake covered for 20-30 minutes, until cheese is bubbly. Uncover & continue to cook until the cheese begins to brown.
Serve with a side salad: lettuce, shredded carrots, cucumbers, Catalina dressing & Fritos.
I'm calling this meal Bum Lovin' only if you use whole wheat tortillas, drain the fat off the meat, use cheese sparingly & load up on salad (with fat free dressing). One enchilada and a salad is more than filling. But, I ate another 1/2 of one just for flavor's sake.
Leftover potential: The salad won't keep, but the enchiladas will be fine in the fridge for a few days. Microwave on medium power to reheat.
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