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Taco Enchilada Dinner

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Ingredients
  

  • left over taco meat
  • 1-2 cans black beans amount depends on how much taco meat you have left
  • 1-2 cups corn I use leftover corn from taco night
  • diced onions

Enchilada sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 2 cups water
  • 2 teaspoons Better than Bullion Beef base
  • corn tortillas
  • 1-2 cups cheddar cheese

Instructions
 

  • Preheat oven to 350°.

Enchilada sauce

  • Start by making the enchilada sauce. You could also buy this.
  • Melt butter in a pot. Add flour and cook for a few minutes.
  • Add the spices and stir.
  • Slowly add the water and beef base. Allow to come to a simmer and cook for about 15 minutes until sacue is slightly thickened.

Filling

  • Combine the taco meat, beans, corn, and onion in a stock pot. Add 1/4-1/2 cup of enchilada sauce and heat up.

Assembly

  • Pour a little of the enchilada sauce on the bottom of a 9 X 13 pan.
  • Pour a little enchilada sauce on a plate, and use it to coat a corn tortilla.
  • Spoon filling onto the tortilla, sprinkle with cheese , and roll up. Then place in the pan. Continue until all meat has been used up.
  • Top with the remaining enchilada sauce, and then sprinkle with cheese. Cover with tin foil, and cook for about 30 minutes.