Ingredients:

For the Cheese Enchiladas:

8 corn tortillas

2 cups shredded cheese (like cheddar or Monterey Jack)

1 cup enchilada sauce (store-bought or homemade)

For the Chile Con Carne Sauce:

1 lb ground beef

1/2 onion (chopped)

2 cloves garlic (minced)

1 can (15 oz) diced tomatoes

2 tablespoons chili powder

1 teaspoon cumin

Salt and pepper to taste

For the Rice:

1 cup long-grain rice

2 cups chicken broth

1/2 cup diced tomatoes (optional)

1 teaspoon cumin

Salt to taste

For the Refried Beans:

1 can (15 oz) pinto beans (drained and rinsed)

1 tablespoon lard or oil

1/2 onion (chopped)

Salt to taste

Page 1 of 2 Prev Next