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Cooking Mexican with Yolanda Huerta! |
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Ingredients: Directions: Meat: Brown meat in skillet and drain fat. Add salt, pepper, and ground comino spice to taste. Rice: Add 1 Tbsp. oil to skillet and add pack of rice till golden brown. Add 1 8oz can of tomato sauce and 4 cups of water. Cover and let steam for about 20 minutes or rice cooked. Do Not Stir Rice while steaming as this would make it mushy. Enchilada Sauce: Combine together in a saucepan, 3 packages enchilada seasonings, 3 cans of tomato sauce, and 3 cans of water. Dip the corn tortilla in the sauce, remove, and place on flat plate. Place a scoop of seasoned meat on tortilla, roll and place in pan pan (9 x 13 x 2). When all tortilla is rolled and placed in pan, sprinkle a generous amount of shredded cheddar cheese on tortillas and place in oven. (350 degrees for about 15 - 20 minutes or till cheese is melted) Serve hot. Guacomole Sauce: Peel avocados and remove the pits. Add guacamole mix and and mash with fork. Beans: Pour beans in a pan and heat before serving. |
Enchiladas
& Rice
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Yolanda Huerta is a 2nd year Rhema Bible Student and currently lives in Broken Arrow, Oklahoma with her husband and four daughters.
She loves to clean house and cook. She enjoys showing up at friends houses and cooking for them.
Her favorite scripture is 1Peter 3:1-4 (KJV).
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