When we buy our beef, we order the cow directly from the local farmer. He has the animal taken in, the packaging house gets it all ready for us and we pick it up. Half a steer lasts us about 7 months or so. I still have a few round steaks, a couple rib roasts and half a milk crate of one pound hamburger chubs. I also had a couple of round bone roasts, which is basically an arm roast. Our next steer just went in and we will have a freezer full of meat again in a week or so.
Anyway, I wanted to use up the beef that we currently have, so I decided to make beef enchiladas with the round bone roast. I usually buy the Old El Paso enchilada sauce, but have always wanted to find a recipe that is pretty darn similar. I’m not so sure I saved any money, but we really enjoyed the flavor of this sauce! I found the recipe in an old cookbook I had lying around, thought I did tweak it a little to fit my needs. The recipe below is my adaptation.
I made a double batch and froze one, the other I tossed in the crockpot with my roast. Cooked it all day, then shredded the beef.
- 1 15-oz can tomato sauce
- 1 4-oz can chopped green chilies (do not drain)
- ⅔ cup water
- ⅓ cup red bell pepper, chopped
- 1 tbsp chili powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 clove garlic minced
- Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.
- Dip each tortilla (both sides) in the enchilada sauce, fill center with beef (can use ground beef or shredded beef as I mention above or even shredded chicken or pork) and roll it up. Place it seam side down in square or rectangular baking pan and top with remaining sauce. Sprinkle with shredded cheddar and bake for 20 minutes at 350 F.
- Serve with chopped green onions and sour cream.