Monday, March 5, 2012

Enchiladas and Mexican Potatoes

This is super easy!  You will be amazed at how easy it is.
12 corn tortillas
1 lb ground beef, browned and drained
1 jar of enchilada sauce
1 can of sliced black olives
1 onion
Cheddar cheese, grated

Brown the ground beef with the onion, chopped.  Salt and pepper the beef to taste.  Drain the olives, set aside.  Heat the enchilada sauce until warm.  Dip tortillas in sauce.  Place a couple of spoonfuls of ground beef in the tortilla.  Add a few sliced olives and some cheddar cheese.  Roll so that the seam is on the bottom.  Place in a 9 x 11 baking dish, spayed with Pam.   Repeat until all tortillas or meat is gone.  Pour remaining sauce over the top of the rolled tortillas.  Top with cheese and olives.  Bake at 350 degrees for 20-30 minutes.

Mexican Potatoes
2 lbs. Yukon Gold Potatoes
Cheddar Cheese, grated
Canned Jalepenos, sliced
1 Onion, chopped
Peel and cube potatoes, into 1/2 inch cubes.  You can use russet potatoes, but Yukon Gold hold their shape better when cooked.  Heat olive oil in a cast iron skillet, about 1/4-1/2".  When olive oil is hot, add potatoes and onions.  Allow potatoes to brown on one side, then turn gently.  Try not to turn them very often, the fewer the better.  When the potatoes are browned well on most sides, add the Jalepenos and cheese.  Allow cheese to melt.
You can serve the meal with refried beans and tortilla chips and a nice tossed salad.
Hope you enjoy! 

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