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Patio Enchiladas

Love.Food's picture
Ingredients
For filling
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Chili powder 4 Teaspoon
  Olive oil/Vegetable oil 2 Tablespoon
  Ground beef 1 Pound
  Canned tomatoes 29 Ounce (1 Can)
  Canned red kidney beans 2 Pound, drained (2 Cans, 1 Pound Each)
For crepes
  Egg 1
  Water 1 1⁄2 Cup (24 tbs)
  Sifted all purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
For topping
  Onion 1 Small, sliced and separated into rings
  Pitted olives 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
Directions

1. Make filling: Saute onion and garlic with chili powder in oil just until soft in a large skillet; push to one side. Shape beef into a large patty; brown in same pan, about 5 minutes on each side; break up into small pieces. Stir in tomatoes, red kidney beans and salt. Cover; simmer 15 minutes to blend flavors.
2. While filling simmer, make crepe batter: Beat egg until thick in a medium-size bowl; beat in water then flour, cornmeal and salt until smooth. (Batter will be thin.)
3. Heat a heavy 8-inch crepe pan or skillet; test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right; grease lightly. Pour batter, a scant 1/4 cup for each crepe, into pan; bake for 3 minutes, or until top appears dry and underside is golden; turn; bake 2 minutes longer. Repeat to make 16 crepes.
4. As each is baked, roll up with about 1/2 cup filling and place in a 12-cup casserole; spoon remaining filling over.
5. Bake in hot oven (400°) for 30 minutes or until bubbly-hot.
6. Arrange topping: Place onion rings and sliced olives in a pretty pattern on top; sprinkle with cheese.

Recipe Summary

Method: 
Baked
Ingredient: 
Beef

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