Enchiridia
From chefmeow 15 years ago
- 20 minutes to make
- Serves 8
ENCHIRIDIA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nicholas Estate in Dallas, Texas in 1986.
Ingredients
- 1 pound ground beef shopping list
- 1/4 cup all purpose flour shopping list
- 1 tablespoon chili powder shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon dried minced onion shopping list
- 1/2 teaspoon paprika shopping list
- 1/4 teaspoon onion powder shopping list
- 1/8 teaspoon garlic powder shopping list
- 1/2 cup water shopping list
- 30 ounce can refried beans shopping list
- 1 package large flour tortillas shopping list
- 1/4 white onion diced shopping list
- 10 ounce can enchilada sauce shopping list
- 2-1/2 cups shredded cheddar cheese shopping list
- 2 ounce can sliced black olives shopping list
How to make it
- Brown beef in skillet over medium heat using wooden spoon to separate the beef then drain fat.
- Add flour, chili powder, salt, dried onion, paprika, onion powder, garlic powder and water.
- Heat up beans in a medium saucepan over medium heat for a few minutes on high.
- Warm tortillas in a steamer or wrap in a moist towel and microwave for 1 minute on high.
- Spoon 3 tablespoons beef into center of each tortilla then sprinkle with 1/2 teaspoon fresh onion.
- Add 1/3 cup hot refried beans then fold tortilla over beans and meat and flip tortilla onto plate.
- Spoon 3 tablespoons enchilada sauce over top of tortilla then sprinkle on 1/4 cup cheese.
- Heat 30 seconds in microwave until cheese begins to melt then top with three olive slices.
People Who Like This Dish 5
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" It was excellent "