Enchiladas de Res Malido

In keeping with the Cinqo de Mayo theme that the grocery stores are targeting this week, I dug out an old recipe that I remember having as a child.   I was able to use some of the dozens of tortillas and bags of cheese that have been super cheap/free during triples.   I will admit that I didn't have any ground beef and had gotten an awesome deal on some ground organic chicken, so I decided to improvise, but this recipe will the original.  


Enchiladas de Res Malido


Sauce
4 c. beef broth
2 T. chili powder
1/4 t. garlic salt
1 t. cumin
2 T. cornstarch mixed with 1 T. water


1.  Bring first 4 ingredients to a boil and then add the cornstarch to thicken.  Simmer until thickened slightly.


Filling
1 onion, chopped
1 clove garlic, minced
1 lb. ground beef
1 small can ripe olives, chopped
1 small can corn
1 c. diced tomatoes, drained
1/2 c. of the above sauce


2 c. shredded cheddar cheese, divided
torillas


2.  Brown beef, onion and garlic.  Drain excess fat.  Add remaining filling ingredients.  Cook down so that much of the liquid evaporates.  Just before filling the tortillas, add 1 c. cheese. 


3.  In 9 x 13 pan put a small amount of the sauce to cover the bottom of the pan.  Fill tortillas and roll.  Place side by side - you will need to squish them together.  Pour remaining sauce over the entire casserole (tortillas may dry out if they don't have sauce on them, so make sure you get a little sauce on each enchilada).  Sprinkle top of casserole with remaining cup of cheese.  Bake at 350 degrees F. for 20-25 minutes.


Enjoy!


To get coupons for the ingredients used in this casserole, simply go to Your Coupon Cafe.