Cheese Enchiladas Smothered in Chile with Rice, and Refried Beans
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
Directions:
Prepare the Chile Con Carne Sauce:
In a skillet, cook the ground beef with chopped onion and minced garlic over medium heat until browned. Drain excess fat.
Add diced tomatoes, chili powder, cumin, salt, and pepper. Simmer for 10-15 minutes. Set aside.
Make the Cheese Enchiladas:
Preheat the oven to 350°F (175°C).
Warm the corn tortillas in a skillet or microwave. Fill each tortilla with cheese, roll them up, and place them in a baking dish. Pour enchilada sauce over the top and sprinkle with more cheese.
Bake for 20 minutes or until cheese is bubbly.
Cook the Rice:
In a saucepan, combine rice, chicken broth, diced tomatoes (if using), cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.
Prepare the Refried Beans:
In a skillet, heat lard or oil and sauté the chopped onion until soft. Add the pinto beans and mash with a fork or potato masher, cooking until heated through and creamy. Season with salt to taste.
Serve:
On a plate, serve the cheese enchiladas smothered in chile con carne sauce , rice, and refried beans.
Enjoy this hearty and delicious Mexican meal!
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