Last night I made enchiladas for dinner, and invited Pat over to eat with us. Actually, I made a big pan of them so that we could eat them tonight too.
And they were really good. Actually, when my guy took his first bite he commented on how good they were. Then, when Becca's guy took his first bite, he confirmed that they were, indeed, delicious.
Moments later, both guys had their heads in the pan licking up the last of the sauce. And, that was the end of the enchiladas.
So, we are having roast beef tonight.
But here is the enchilada recipe, just in case you want your guy to be happy too.
1 generous pound of ground beef
1 med onion- chopped
Cook beef and onion together until meat is no longer pink. Drain.
4 cloves of garlic, minced
1/3c olive oil
2c beef broth
2 cans tomato sauce (8 oz each)
1 1/2 T chili powder
1 1/2 t cumin
1 t sage
1/2 t salt
2c grated cheese
Saute garlic in oil until soft. Add flour and mix well. Stir in broth and whisk until smooth. Cook until thick and bubbly. Add tomato sauce and spices. Heat through. Add 1 c of sauce to the bottom of your baking pan.
Fill warm tortillas with beef mixture. Place seam side down in pan. Pour remaining sauce over enchiladas and top with cheese.
Cover and bake at 350 for 30 minutes, uncover and bake 15 minutes more.