Cheese Enchiladas, Spanish Baked Rice, and Flavorful Pinto Beans

 

Cheese Enchiladas
Ingredients:
3tbs. oil
2 tbs. flour
1 cup water
1 beef bullion cube
10 oz. can enchilada sauce
1/2 diced onion
1 cup chopped black olives (optional)
4 oz. can chopped green chilies (optional)
12 corn tortillas
8 oz. Fiesta blend cheese
Sour cream
oil
Recipe:
In a pot; simmer, 3 tbs. oil ; then add flour and stir well
Add bullion and water: Stir and boil, until thickened
Add enchilada sauce; stir well and set aside
In a separate frying pan, heat up 1/3 cup oil on medium high heat; then drop in corn tortillas, for a few minutes on each side; then drain on paper towels.
Dip each cooked, corn tortilla in enchilada sauce

Then top with onion, cheese, olives, and green chillies (reserve some cheese to put on top)

Place in 9 by 13 baking dish; then roll up; top with the rest of sauce, and  with the rest of cheese :)
Bake 350* for 25 minutes
After baked top with a dab of sour cream.

Baked Spanish Rice
1 cup long grain white rice
2 cups water
1 beef bullion cube
2 tbs. oil
1 tbs. butter
dash cumin, paprika, parsley, chili, garlic, and onion powder
Recipe:
First put rice in a oven proof dish
In a separate small pot; bring all other ingredients to a boil; then pour over rice; cover and bake 350* for 35 min.

Flavorful Pinto Beans
1 can pinto beans (drained) you can add 2 cans for a bigger crowd
1 cup water
1 beef bullion cube
1/4 diced onion
1/2 diced tomato
 dash cumin, paprika, parsley, chili, garlic, and onion powder
In a pot simmer all together for 10 minutes.
SO Yummmy!!