Freezer Meals Part 3

Easy Beef Enchiladas
Makes 8 servings

Ingredients:
1 pkg 6 inch flour tortillas (8)
1 lb ground beef
1 medium onion
1-2 cloves of garlic, minced
1 can diced green chilies
2 cans enchilada sauce (heat level to your preference, I use 1 medium, 1 hot)
2 cups cheddar cheese, divided
1/2 Tbsp cumin
1/4 tsp chili powder
cayenne pepper to taste
salt and pepper to taste
cilantro, chopped

Directions:
Preheat oven to 375°.  Cook onions and ground beef until hamburger is brown and onions are soft.  Add garlic and cook for a few more minutes.  Turn off the heat and drain off the fat (I usually save a little for flavor).  Add in 1/2-3/4 of one can of enchilada sauce, green chilies, cumin, chili powder, salt, and pepper.  Stir in the cheese and cilantro to taste.  Your filling should have a thick but smooth consistency.  If necessary, add more sauce.  Draw a line through your filling to cut it in half.  This will make it easier to judge how much to put in each tortilla.  Spoon filling into a tortilla.  Roll up and place seam side down in a greased 9x13 pan.  Pour the rest of the sauce over the enchiladas and top with remaining cheese.  Bake for 30-45 minutes or until bubbly and the sauce has a chance to thicken.  Garnish with cilantro before serving.

Classic-Meatloaf 
Yields: 6-8 servings

Ingredients:

Meatloaf:

1-1/2 pounds lean ground beef or turkey
3/4 cup oatmeal

1 cup finely chopped onion
1/2 cup tomato sauce or ketchup (Hunts makes a really great meatloaf "ready" tomato sauce)
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced

1/2 teaspoon salt
1/4 teaspoon black pepper

"Glaze"

1 cup ketchup

4 T brown sugar

4 T vinegar

2 T Worcestershire sauce

Directions:

1.  Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly.
2.  Bake 40 minutes, remove meatloaf from oven and spread glaze over the top.  Return to oven and cook 10-15 more minutes or until meatloaf is cooked to medium (160°F for beef, 170°F for turkey), or until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.

Freezing Instructions:

There are a few options for freezing:

1.  Freeze raw.  Wrap air tight then freeze in reusable or disposable loaf pans.  Thaw and bake as directed or put meatloaf in oven before preheating and cook 10-15 minutes longer than directed.

2.  Bake then freeze whole.  Allow to thaw and reheat in the oven or microwave.

3.  Bake, slice, then freeze individual servings.