Southwestern Recipes
Tucson Beef Enchiladas
These enchiladas are a little different as the softened corn tortillas are dipped in egg before being filled and rolled.
Yield: 6 servings, 2 enchiladas each
Ingredients
- 1 pound ground beef, cooked and fat drained
- 1 onion, minced
- 2 (4 ounce) cans diced chile peppers
- 1 clove garlic, minced
- 4 cups tomato sauce
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 pound Cheddar cheese, grated
- 12 corn tortillas, softened
- Olive oil
- Red sauce
- 2 teaspoons vegetable oil
Instructions
- Heat 1/2 inch of oil in a skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.
- In a separate skillet heat 2 tablespoons oil and sauté onion until tender. Add chile peppers, garlic, tomato sauce, salt and pepper. Add ground beef. Simmer uncovered for 10 minutes.
- Dip tortillas into egg, fill with sauce mixture, roll and place in shallow greased baking dish.
- Pour red sauce over tortillas, top with grated cheese and bake uncovered at 350 degrees F for 15 minutes.