I added cumin, chili powder, garlic, oregano, and a little salt. Still too bland. Then I added one tablespoon taco seasoning mix (from recipe on this site), 1/2 cup sour cream, 1 cup shredded sharp cheddar cheese, and 1 cup El Pato Enchilada sauce to the meat and heated it. That finally gave the meat enough zing to be edible. As I added the meat mixture to the tortilla I also included a spoonful of black beans rinsed and drained well. Also a sprinkle of shredded cheddar cheese and rolled the tortillas. When done I poured the rest of the can (28 oz El Pato enchilada sauce) over the tortillas and added more shredded cheddar cheese. Baked for 40 minutes. 4 stars with my reworked recipe.
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I added cumin, chili powder, garlic, oregano, and a little salt. Still too bland. Then I added...