Recipe(tried): Mexican Fiesta Tonight! Sour Cream Enchiladas, Mexican Rice, Refried Beans

Sour Cream Enchiladas

2 Tbls.vegetable oil
1 large onion,chopped
1 tsp.salt
1 large clove garlic,minced
2 cups tomato sauce
1 tsp.oregano
1/2 tsp.basil
1/2 tsp.cumin
2 lbs.lean ground beef
1 tsp.chili powder
3 cups cheddar cheese,divided
flour or corn tortillas(your preference)
8 oz.carton sour cream

Heat oil in skillet.Add onions & garlic & lean hamburger.Cook until hamburger is done & onions are tender.Add tomato sauce,salt & spices.Simmer 20 minutes.(Drain sauce from meat,put sauce back into pan.)

Turn off heat & briefly soak tortillas one at a time,fill with meat & small amount of cheese & roll up tortillas.Place seam side down in 9 inch by 13 inch baking dish.

Add sour cream to reserved sauce,stir well to mix.& pour over enchiladas in pan.Top with cheddar cheese.Bake at 325 degrees for 20-30 minutes or until heated through &
cheese is melted.Serve with shredded lettuce & diced tomatoes.

Mexican Rice

2 large garlic cloves, cut into halves
2 Tbls.vegetable oil
1 cup uncooked long grain white rice
2 cups chicken broth
1/4 cup mild or spicy salsa(your preference)Cook & stir garlic in oil in a 2 quart saucepan over medium heat until light brown,remove garlic.Cook & stir rice in oil until golden,about 5 minutes.Stir in chicken broth & salsa.Heat to boiling,stirring occasionally,reduce heat.Cover with lid & simmer 20 minutes.(Do not lift lid or stir.)Makes 8 servings

Refried Beans

1/2 cup vegetable oil
2 cups cooked pinto beans or 1 can(17 oz.) refried beans
2 Tbls.chili powder
1 Tbls.ground cumin
1 tsp.salt
1/8 tsp.pepper

Heat oil in a 10 inch skillet over medium heat until hot.Add beans,cook stirring ocasionally,5 minutes.Mash beans,stir in chili powder,cumin,salt & pepper.Add more oil to skillet if necessary,cook & stir until a smooth paste forms,about 5 minutes.Garnish with shredded cheese if desired.
4 servings