Homemade Enchilada Sauce

Okay, I'm not a super huge enchilada person. I like them once in a while, mainly when its really cold outside. Then I found this recipe. AMAZING! I'm not sure where I got it, but it is so good. I will never use canned again.

3 TBSP oil
2 TBSP flour
1/4 cup chili powder
1 TBSP cumin
~Combine in large pot over medium heat, whisking until bubbly. Add:
2 cups beef broth
2 cups tomato sauce
1/2 tsp oregano
1 clove minced garlic
Salt to your liking

Simmer on low for 15 minutes, stirring occasionally. Use in place of canned enchilada sauce. I didn't do the whole 1/4 cup of chili powder and it still had good flavor. Its not a hot or spicy sauce, just a warm heat. Seriously, its so good. :)

(I do the tomato sauce first, and then add some beef broth to the empty can and swish it around to get all the leftover sauce on the sides and bottom.)

This would be good with your Imitation Cafe Rio or with my Cafe Rio Pork Burritos.

I had some shredded pork in the crock pot the other night, wasn't sure what to do with it, so I whipped up this sauce and instead of making and baking the enchiladas (takes forever!) I just did it the quick way!

In Order:
Tortilla
Meat
Smother in sauce
Cheese
Rolled it up
Smothered in more sauce and cheese
Shredded Lettuce
Pico de Gallo and Voila! Super easy and super yummy!!!
*You could always add beans and rice as part of the filling too.

Taco Macaroni

From Simple and Delicious

* 6 Servings
* Prep/Total Time: 30 min.

Ingredients

* 1 package (16 ounces) elbow macaroni
* 1 pound ground beef
* 3/4 cup chopped onion
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1 envelope taco seasoning
* Shredded cheddar cheese

Directions

* Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
* Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
* Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese. Yield: 6 servings.

I know it sounds kinda weird, but we love this. It makes a lot for just the 4 of us, so I will make the whole batch of sauce and freeze half of it, and then just make enough noodles for us.

Taco Salad

Ingredients:
1 pound ground beef
1 package (11 ounces) torn iceberg and romaine
2 medium tomatoes, chopped
1 cup sliced green onions
1 can (16 ounces) kidney beans, rinsed and drained
2 cups (8 ounces) shredded Mexican cheese blend
8 cups corn chips, coarsely crushed
1 cup green goddess salad dressing
1/2 cup sour cream
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately. Yield: 12 servings.

*So obviously, I halved it, cause it makes a ton! I had never heard of Green Goddess salad dressing, but Kraft makes it. I bought Nacho flavored tortilla chips to use on it instead of Fritos. It doesn't call to season the meat, I did a little bit of my own - chili powder, onion powder, garlic powder, cumin - but I think next time I will use taco seasoning with the meat. It would probably be good too with a southwestern ranch salad dressing.

Pineapple Teriyaki Burgers

1 1/2 pounds lean ground beef
1 packet beefy onion soup mix (recommended: Lipton)
2 tablespoons ginger teriyaki marinade mix (recommended: McCormick Grill Mates)
1 (8-ounce) can pineapple rings, drained, juice reserved
Salt and freshly ground black pepper
1/3 cup mayonnaise
1 tablespoon wasabi paste
1 tablespoon soy sauce
4 whole-grain burger buns
Lettuce, tomato, onion, for serving
Directions
Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.

In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.

Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.

Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.

Mix together mayonnaise, wasabi, and soy sauce.

Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.

*This is kinda like yours, but with hamburgers. I saw it on Semi-Homemade forever ago, but it sounds so yummy. I wish I had a grill!!!