Basic Pantry Staples ed. 16

Edition 16-Tomato Sauce

I use tomato sauce in a variety of recipes. It also covers a pizza in a pinch when you run out of pizza sauce. You can even get some with "flavors" now. I usually buy 8 oz and 15 oz cans. These are pretty inexpensive in general, but even on sale at a grocery store, you can still get tomato sauce a lot cheaper at a discount store like Aldi. The product tastes just as good and you're saving your pennies for other products you can't buy at a discount store. That's my 2 cents. Here's the recipe. This one came from a cousin's wife in the family cookbook. I modified it to make it easier.

Ed.16 Recipe
Enchiladas

Package of flour tortillas

Filling:
1 lb ground beef
1/2 C finely chopped onion
1/2 C sour cream
1 C shredded cheddar cheese
2 T parsley
1 t salt
1/4 t pepper
1 can pinto beans (optional)

Sauce:
1 (15 oz) can tomato sauce
2/3 C water
1 clove garlic, minced
1 1/2- 2 t chili powder
1/2 t oregano
1/4 t cumin

Brown beef and onion, drain. Mix beef and other filling ingredients in a large bowl. (we add the beans for fiber- you could also add some cheese to the can of beans in a separate saucepan and make "refried beans" to add to your plate). Combine sauce ingredients in a small saucepan, heat to boiling and simmer for 5 minutes. Warm tortillas to make pliable. Place a spoonful of filling on tortilla, rollup and put into a "cooking sprayed" 9x13 pan. Repeat with remaining tortillas and filling. Pour remaining filling (if any) and sauce over enchiladas. Bake uncovered for 20 minutes at 350 degrees. Sprinkle extra cheese on top and return to oven for 5 additional minutes.