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Beef & Cheese Enchiladas
Enchiladas de Queso de Carne de Res
2-3 beef chuck eye steaks (approximately 1/4 LB each)
1 green bell pepper, sliced into thin strips
1 small onion, chopped
1 can (2.25 oz.) sliced black olives, drained
1 can (19 oz.) mild enchilada sauce (red)
8 flour tortillas (homemade or packaged, 10")
1 pkg. (8 oz.) finely-shredded mozzarella cheese
1 pkg. (8 oz.) finely-shredded cheddar cheese
1 TBS taco seasoning (or use packaged)
Lawry's Seasoned Salt to taste
Salt & black pepper to taste
1/4 C water (use more if necessary)
Vegetable oil
Non-stick cooking spray
Place chuck steaks in a cooking pot; cover with water. Bring to a boil. Lower heat; cover and simmer for about one hour or until meat is thoroughly cooked. Set aside to cool. Meanwhile, clean and slice green bell pepper into thin strips. Chop onion. Add a bit of vegetable oil to a frying pan. Place green bell pepper and onion in frying pan and cook over medium heat for about twenty minutes, or until onions are translucent and bell peppers are tender. Remove from heat and set aside.
Cut cooked steaks into strips. In a bowl, combine steak strips and cooked bell pepper and onion. Add olives, seasonings and 1/4 cup water. Mix well. Add vegetable oil to frying pan. Cook tortillas briefly on each side; drain on paper towels. Spoon beef, pepper and onion mixture down center of tortilla; fold over and tuck in the sides. Repeat with remaining tortillas and beef mixture. Place in a glass baking dish coated with non-stick cooking spray. Top with enchilada sauce and a handful of extra-grated cheese. Bake for fifteen minutes, or until the cheese is hot and bubbly. Serve at once.
Substitution: Use leftover ground beef flavored with taco seasoning mix in place of the chuck steaks.
*Beef & Cheese Enchiladas images (C) Shenanchie.
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