I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc

Thank you so much, Glenda! I'll for sure make them next week. Asparagus prices are just coming down! I believe that my grandkids will like this dish, also. Eileen

I don't know if we will be going somewhere or staying home yet so that will make a difference. Pretty sure ham will be involved either way. If we stay home I would love to have hubby put a ham in the pit I love smoked bbq ham. as to recipes they are extremely difficult to copyright and rarely are because the change of one or 2 ingredients or amounts makes it a different recipe. And for giving the credit to the original how the heck would you know the original creator for a recipe that has been handed down for generations, I have a collection of church cookbooks from Louisiana and the South and Jr. League cookbooks. I can not tell you how many have the same exact recipes in them which were "contributed" by someone. That is what is done recipes are contributed and then often times the person who contributed it their name gets added on as a way to remember it. I have recipes I have contributed for years to various forums etc many have my name attached now, I didn't do that others did. Now when I do have an original recipe that I created my very own self I will say this is an original. I may later see my original recipe re-posted somewhere with out giving me credit or even with someones name attached. That means it must have been pretty good because it is being passed around! Enjoying them is the pay off! Glenda I have so many of my cookbooks that look just like yours, very loved LOL.

I've made several of her recipes and all are excellent and enjoyed by my family. Her almond shortbread in a skillet is so yummy. Banana pudding cake I LOVE! Her Steak Oscar is delightful :o)