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Tuesday, June 18, 2013
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Best Beef Enchiladas
There's some assembly required when it comes to these beefy enchiladas. But it's so worth the effort. This Mexican feast is muy bueno.
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
8-10 enchiladas
Ingredients
2 tbsp. oil
1 tbsp. garlic, minced
2 1/2 cups water
1 (8 oz.) can of tomato sauce
1-2 tbsp. chili powder
1/4 tsp. salt
1 tsp. cumin
1 (4 oz.) can green chili peppers, diced and drained
1 tsp. oregano
Beef Filling:
1 large onion, chopped
1 lb. ground beef
Chili powder
10 8-inch flour tortillas or 8 10-inch flour tortillas
4 oz. cheddar cheese, shredded
4 oz. Monterey jack cheese, shredded
Methods/steps
To prepare enchilada sauce, in medium saucepan, combine sauce ingredients. Simmer 30 minutes.
To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain.
Add 3/4-cup enchilada sauce to meat and cook “low” 10 minutes or until sauce absorbed.
To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, for about 15 seconds per side, dip in sauce, fill with about 2 tbsp. beef filling and roll up; place seam side down in 12 x 8 inch baking dish.
Cover enchiladas evenly with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 degrees for 30 minutes.
Additional Tips
Ready in 1 hour and 20 min
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