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Taco Enchilada Dinner

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Ingredients Method

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

Method
 

  1. Preheat oven to 350°.
Enchilada sauce
  1. Start by making the enchilada sauce. You could also buy this.
  2. Melt butter in a pot. Add flour and cook for a few minutes.
  3. Add the spices and stir.
  4. 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
  1. 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
  1. Pour a little of the enchilada sauce on the bottom of a 9 X 13 pan.
  2. Pour a little enchilada sauce on a plate, and use it to coat a corn tortilla.
  3. Spoon filling onto the tortilla, sprinkle with cheese , and roll up. Then place in the pan. Continue until all meat has been used up.
  4. Top with the remaining enchilada sauce, and then sprinkle with cheese. Cover with tin foil, and cook for about 30 minutes.