Beef Enchiladas & Spanish Fried Rice

Spanish Fried Rice

6 tablespoons olive oil
1 medium onion, diced
2 Anaheim pepper, diced
4 cups cooked white rice
1/2 teaspoon paprika
1/2 teaspoon chili powder
2 cloves garlic, minced
6 ounces tomato sauce
4 Roma tomatoes, chopped
Salt and freshly ground black pepper
1 bunch green onion, chopped


Heat oil in skillet over medium heat. Add onion and peppers and cook for 1 minute. Add rice and toss to coat well in the oil. Adds the paprika, chili powder and garlic. Cook tossing for 1 minute. Slowly add tomato sauce and tomatoes, in small increments, cooking off the liquid. Season with salt and pepper, to taste. When the rice is cooked and has nice red color and none or very little liquid remains, remove to a bowl or plate and garnish with green onions.

Beef Enchiladas

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1 can chopped green chilies
2 beef bouillon cubes
1 tsp cumin
1 tsp dried cilantro
1 tsp paprika
1 tsp chili powder
1/2 tsp black pepper (or more if desired)

Brown ground beef and then add onion and garlic.  Cover and simmer until onions soften; then add green chilies through black pepper.  Stir and cook until no standing liquid (still moist but not dry).  Set aside to cool a bit.

Enchilada sauce

1/2 stick butter
1 tbsp paprika
1 tbsp chili powder
2 tbsp flour
3 beef bouillon cubes
11/2 cup water
1/2 to 3/4 tsp black pepper
1 TBSP cumin
2 tsp dried cilantro

Melt butter over medium heat and add paprika and chili powder.  Stir and add flour.  Stir for a bit until boiling/bubbling and add beef bouillon cubes, water, black pepper, cumin, and dried cilantro.  Stir and simmer until consistency is like a medium thick gravy.  (Sauce may seem strong, but will be absorbed by enchiladas and gets milder after baking.

Take meat and add 1/2 lb of shredded co-jack cheese or other cheese of your choice and mix.  Take enchilada sauce and dip tortillas (larger ones) in the sauce and add 1/2 to 3/4 cup of meat mixture down center of flour tortilla.  Roll and place in 9 X 13 pan; should get 5 to 6 filled enchiladas.  Sprinkle another 1/2 lb of shredded cheese over top of enchiladas and then with the remaining enchilada sauce, just spoon over cheese.  Bake uncovered in 350 degree oven for 30 minutes.  Serve.