Excellent Enchiladas

We have been enjoying homemade Mexican food for years, but this particular combination is new, and works so well together, it has quickly become a favourite.

I found out this was on the menu earlier today, and was so distracted thinking about it I could hardly pay attention at yoga. I convinced myself I was STARVING because I was looking forward to this meal.

The salad is head lettuce chopped into 3/4 to 1 inch chunks, shredded carrot, diced green pepper, diced tomato (we use Roma tomatoes) and diced red onion. This is topped with a Ranch dressing, with salt and ground black pepper.

The rice is wild grain rice, with salsa. (Mild, medium or hot, depending on how you like it.) Diced tomato, a touch of diced green pepper. Put one cup of rice, two cups of water, and the other ingredients in a bowl in the microwave on high for 18-20 minutes.

And the best of all is the Excellent Enchilada.

Recipe

2 lb medium ground beef
2 packets of taco seasoning
diced jalapeno
large flour tortillas
Monterey Jack cheese
medium cheddar
salsa (your choice of brand, and heat level, we use hot)
green salsa (tomatillo)
sour cream



Preheat oven to 300 degrees.
Cook beef until pink is gone, and then drain. Add 2 packets of Taco Seasoning following directions. (We use El Paso). Simmer until most of liquid has evaporated, leaving a rich sauce. If desired, add a bit of finely diced jalapeno for extra heat.

Use large flour tortillas. Grate a mixture of Monterey Jack and cheddar cheese (about 1-1/2 cups overall). Place a row of sprinkled cheese along the centre of the taco shell. On top the cheese spoon a light amount of salsa. Place the ground beef on top of the salsa. Fold both sides of the taco over the ends of the row of meat mixture. Fold one side of the taco in, and roll the taco to close. This can be tricky first time you try it.

Put the taco on a serving plate that can go in the oven,  and top with shredded cheese mixture. Spoon a moderate amount of red salsa over the cheese and place the plate in the oven for 20 minutes.

Remove from oven and spoon green salsa (tomatillo) over the top of the enchilada. Put rice on the plate, serve the salad, and you are ready to eat! Serve with a ramekin of sour cream for the enchilada, if desired.