Ingredients
3/4 lb lean ground beef
3/4 cup picante sauce
1/2 tsp cumin or
1 tsp chili powder
8 6-inch flour tortillas
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
Directions
Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a
skillet cook ground beef till browned. Drain well. Return to skillet.
Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 or 2
minutes more. If necessary, warm tortillas in a 350 degree oven for 5
minutes to soften.
Spoon beef mixture near one edge of each tortilla and roll up
jelly-roll style. Spray 13x9x2 pan with nonstick cooking spray and
place tortillas in it, tucking ends in, if necessary. Spoon the 1/2
cup picante sauce over tortillas evenly and top with cheese. Bake in
350ø degree oven 15 minutes or till cheese is melted and tortillas
are heated through.
Serves 4.
Servings: 4 servings
Peppy Beef Enchiladas Recipe brought to you by Recipe Ideas
Categories: Enchilada; Meat; Mexican
The History of Recipes
It is possible to read the history of `recipes` far back into ancient history, in fact as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these old recipes were just basic pictorial instructions for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by the Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef informs us how the Roman chefs used many aromatic flavours, including some familiar names such as bay, mint and parsley. Later, there were some books from the 14th Century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that appears on menues today, but instead descriptions of the types of meals cooked for the upper classes. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as coriander, parsley, and basil. These new foods and tastes created a torrent in publications on food, some of which are kept safe in academic collections. By the time we get to the 1900s, cookery books are greatly in demand due to more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Peppy Beef Enchiladas recipe.
