This recipe was a first time try for us. You simply brown one pound of ground beef with onion, drain, add homemade taco seasoning, fire roasted tomatoes and chilies. Heat and layer organic re-fried beans, beef mixture and cheese into a soft flour tortilla.
It's pretty much a one or two pan dish, depending on if you heat your beans separately. We also found that reheating the beef mixture/beans, and adding scrambled eggs, makes a wonderful breakfast burrito the next morning.
I've also seen recipes online where you can wrap up the entire enchilada, wrap it in foil and cook it that way, over the campfire. Chicken enchiladas would be tasty too.
Maybe by the time we get to go camping again, I'll have a stash of homemade tortillas in my freezer.
Comments
I browned the beef separately and then drained it well ( because I'd gotten a deal on 70/30 and didn't want all that grease in the mix). Then I put the drained meat back into the skillet, added diced onions, green peppers and celery leaves chopped, and when the peppers were tender, I added in the salsa and mixed it thoroughly.
Then I dumped it all into a casserole dish, topped it with Mexican blend shredded cheese, and it's baking in the oven right now.
I will serve it spooned out of the casserole with a big spoon onto small flour tortillas, roll it up and eat it. Yum!!!
God bless.
RB
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Brother loved it, and interesting thing was, with the golden melted cheese layer on the top, you could "slice" it out and fit it nicely in a taco shell and it didn't fall out. Next time, I'll be better with my shopping list and we'll lettuce and tomatoes with it - oh, and a poblano too.
If you needed to stretch it, you could add a bit of cooked rice too.