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.

Tucson Beef Enchiladas recipe

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

  1. Heat 1/2 inch of oil in a skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.
  2. 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.
  3. Dip tortillas into egg, fill with sauce mixture, roll and place in shallow greased baking dish.
  4. Pour red sauce over tortillas, top with grated cheese and bake uncovered at 350 degrees F for 15 minutes.


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