Beef for the Fighters
Charles M. Russell
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Beef Enchilada Casserole

"Wish I had time for just one more bowl of chili."
- the dying words of Kit Carson

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Friday, November 10, 2006

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Beef Enchilada Casserole
Texas Favorites - Ruth H. Young, Editor
October 1986, Gateway Productions, Inc.

Meat Filling:
1 pound ground beef
1 clove garlic
2 teaspoons salt
1 tablespoon vinegar
1 tablespoon water
1 tablespoon chili powder
One 1-pound can chili beans
Tomato Sauce:
1 clove garlic
1/4 cup chopped onion
3 tablespoons salad oil
2 tablespoons flour
Two 15-ounce cans enchilada sauce
1 tablespoon vinegar
1 beef bouillon cube
1 cup boiling water
1/2 teaspoon salt
Dash of pepper
Dash of cumin
2 tablespoons chopped green chilies
12 tortillas
1 cup grated cheese

For the Meat Filling: In skillet sauté beef, garlic, salt, vinegar, water and chili powder until brown. Remove garlic clove and stir in beans. Set aside.

For the Tomato Sauce: Brown garlic and onions in oil and remove from heat. To the skillet add flour, enchilada sauce, vinegar and bouillon cube dissolved in 1 cup boiling water. Bring to boil. While stirring add salt, pepper, cumin and green chilies. Simmer uncovered about 5 minutes.

Fill a 9-by-13-inch baking dish with layers of tortillas, meat filling and tomato sauce. Repeat, finishing with tomato sauce on top. Sprinkle with grated cheese and bake at 350ºF. for 25 minutes. Serves 8.

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