For you, Mrs.

Beef enchiladas with Grandpa's mexican rice

I'm not a measurer when I cook, so I've guessed at quantities.

Beef enchiladas

1 pound ground beef
1 onion, chopped
2 anaheim peppers, chopped or one small can of green chilies
1 small tub sour cream
3 cups mixed cheese (cheddar, monterey jack, colby, pepper jack, anything you want, really)
enchilada sauce*
6 flour tortillas

Brown the beef with the onion and chilies (if using a can, just add chilies after). Combine cooked beef with sour cream and two cups of cheese. Pour half of sauce into bottom of 9X12 pan. Spoon beef mixture into tortillas, roll up and put in pan. Pour remaining enchilada sauce over and sprinkle with remaining cheese. Bake at 350 for 30 minutes or until bubbly.

*I just use some tomato paste, add about a tablespoon of chili seasoning and some boiling water until it's the right consistency, but you can buy it if you'd rather.


Grandpa's Mexican rice.

1 cup long grain rice
1 T oil
1 onion, chopped
1/2 green pepper, chopped
1 T chili seasoning
1/2 tin of chopped tomatoes
1 1/2 cups chicken or veg stock

Fry rice, onion and pepper in oil until rice is opaque and onion/pepper are soft. Stir in chili, tomatoes, and stock. Cover and simmer over very, very low heat for 10-15 minutes until rice is soft.

Serve all with lettuce, tomatoes, guacamole, refried beans and sour cream. Scrummy.