Ingredients
1 lb. ground beef
2 c. (1 lb. can) tomatoes
1 (6 oz.) can tomato paste
1 pkg. chili seasoning mix
1/2 c. water
1/4 tsp. pepper
1 c. chopped onion
2 c. (8 oz.) shredded Cheddar cheese
12 tortillas
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Ground New Mexico red — enchilada sauce, carne adovada
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Brown meat. Stir in tomatoes, tomato paste, seasoning mix, water and pepper; simmer 10 minutes. Remove from heat; stir in onion. Place rounded tablespoon of meat filling and cheese on each tortilla. (If using corn tortillas, fry in oil a few seconds so they are easier to work with.) Roll up tightly. Place seam down in 12 x 8-inch baking pan. Bake at 375° for 25 minutes. Sprinkle with remaining cheese. Makes 6 to 8 servings.