Enchilada Sauce

Ingredients:
1/4 cup vegetable oil
2 tablespoons flour
2 tablespoon chili powder
1 (8 ounce) can tomato sauce
1 and 1/2 cups water or chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

I usually double recipe to make enough to freeze some for later.

Directions:
Heat oil in a sauce pan over medium-high heat. Stir in flour and chili powder, reduce heat to medium and cook until lightly brown, stirring constantly to prevent burning the flour.

Gradually stir tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Beef Enchiladas

These are the best enchiladas I've ever made. The secert is to use corn tortillas. I've also found I can make my own enchilada sauce fairly easy and cheeper then buying. I usually make a big batch of the sauce and then freeze the rest for a later time.

Ingredients:

1 lb. Ground Beef
2 (10 oz.) cans Enchilada Sauce (Old El Paso - Mild)
2 cups Shredded Cheese
1 (12-ct.) pkg. Corn Tortillas (El Milagros are my favorite)

Directions:

Heat oven to 375. Lightly grease 13x9 glass baking dish. Brown ground beef over medium/high heat, stirring occasionally, until cooked thoroughly. Drain. Stir in 3/4 cup of Enchilada sauce, and 1 cup of cheese. Warm until cheese is melted and bubbly.

In another skillet or griddle over medium/high heat. Heat 1 corn tortilla at a time for 20 to 30 seconds per side until hot. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish.

Poor remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 15-20 minutes or until hot.

Spaghetti Pie

My girls favorite thing for dinner lately....so easy and yummy! Plus it makes great leftovers!

Ingredients:
1 (6 ounce) package spaghetti (about half of a regular box)
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
2 eggs, beaten
1/2 - 2/3 jar pasta sauce
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees  
Cook and drain spaghetti. Stir in butter, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.

 

Spread cottage cheese over the spaghetti crust then sprinkle dried oregano over.

 

Pour pasta sauce over cottage cheese until covered.



 

Bake at 350 degrees for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.