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Tuesday, January 28, 2014

Garlic Beef Enchiladas by Beth

1 lb. ground beef
1 medium onion, chopped
2 T. flour
2-1/2 t. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
14.5 oz can stewed tomatoes

4-6 garlic cloves, minced
3 T. butter
1/2 c. flour
14.5 oz can beef broth
15 oz. can tomato sauce
1 T. chili powder
1 t. cumin
1 t. sage
1 t. salt
10 flour tortillas (7 in)
8 oz. shredded Mexican blend cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain.  Add flour and seasonings; mix well.  Stir in tomatoes; bring to a boil.  Reduce heat; cover and simmer for 15 min.  Meanwhile, in another saucepan, saute garlic in butter until tender.  Stir in flour until blended.  Gradually stir in broth; bring to a boil.  Cook and stir for 2 min. or until bubbly.  Stir in tomato sauce and seasonings; mix well.  Pour about 1-1/2 c. sauce in greased 9x13 foil pan.  Spread about 1/4 c. beef mixture down the center of each tortilla; top with 2 T. cheese.  Roll up tightly; place seam side down over sauce.  (You will probably have to lay a couple on top as they do not all fit side by side).  Top with the remaining sauce.  Cover with foil lid and freeze.

Serving Day
Thaw completely.  Cover and bake at 375 for about 60 min.  Uncover; sprinkle with remaining cheese.  Return to oven, uncovered, and bake an additional 10 min longer or until the cheese is melted.


  1. This meal was great flavor. There was just a lot of bread (tortillas)which was a little bit heavy for us.

  2. We really liked the flavor! I agree that there was too much tortilla. The kids were not fans of the mushy tortillas on the bottom layer. Perhaps one layer of tortilla rolls filled with more filling would cook better.