Now we're off to Mexico! (sort of)
One of my favorite childhood meals is Open-faced Enchiladas. My mom made them several times a month for us and that might be the reason why I like Mexican food so much! This is one of the easiest meals to make.
I have discovered a bit of a twist on this recipe and I'll pass it along to you.
Open Faced Enchiladas
1 lb. browned ground beef ( I used my bottled hamburger)
1 can enchilada sauce
1 can tomato sauce
Here's the twist to the recipe. I make my own enchilada sauce. It's super easy and costs only pennies to make. So, if you want it super, super simple, buy the enchilada sauce. If you want it delicious and economical and still easy, try this recipe:
2 Tablespoons vegetable oil
2 Tablespoons flour
2 Tablespoons chili powder (if you want it more mild, use 1 1/2 T.)
1/2 tsp. ground cumin
1 8 oz. can tomato sauce
2 cups water
1 tsp salt
1/4 tsp. garlic powder
Heat oil in large 2-quart sauce pan; stir in flour and chili powder cook for 1 minute
Add remaining ingredients, bring to a boil and simmer for about 10 minutes. Makes 3 cups.
See, I told you it was simple!
Add the ground beef from the top recipe (forget about the tomato sauce)
Place 1 or 2 corn tortillas in bubbling sauce. Cover the tortillas with the sauce and leave for about 30 seconds. If you leave too long, they'll break apart while removing from the pan - but that's OK if they do. With a spatula remove the tortillas and place on plate. We like to put 2 tortillas at a time on our plate. Spoon a little more sauce on top.
Top with cheese, lettuce, tomatoes, sour cream, onions, cilantro, olives or anything else you'd like.
(Just a little disclaimer, I created this plate to look nice for the picture. Yours is going to be covered with sauce - I guarantee it!)