Mexican Recipes

Mexican Beef Enchiladas

Mexican Beef Enchiladas recipe

Yield: 10 small or 5 large servings

Ingredients

Meat Filling

  • 1 pound ground chuck
  • 1 clove garlic, finely chopped
  • 2 teaspoons salt
  • 1 tablespoon vinegar
  • 1 tablespoon tequila, cognac or water
  • 1 tablespoon chili powder
  • 1 (1 pound) can kidney beans, undrained

Tomato Sauce

  • 3 tablespoons vegetable oil
  • 1 clove garlic, very finely chopped
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 (10 1/2 ounce) cans tomato puree
  • 1 tablespoon vinegar
  • 1 beef bouillon cube
  • 1 cup water
  • 2 tablespoons finely chopped canned green chiles
  • Dash ground cumin
  • 1/2 teaspoon salt
  • Dash of pepper

Enchiladas

  • 10 corn tortillas
  • 1 cup grated sharp Cheddar cheese or 1 cup cubed Monterey jack cheese

Instructions

Meat Filling

  1. In medium skillet, over low heat, sauté chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned.
  2. Stir in kidney beans.

Tomato Sauce

  1. In hot oil in skillet, sauté garlic and onion until golden. Remove from heat.
  2. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.
  3. Bring mixture to boiling point, stirring, over medium heat.
  4. Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.
  5. Heat oven to 350 degrees F.

Enchiladas

  1. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese.
  2. Bake for 25 minutes.

Notes

Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.

Attribution

Posted by Olga at Recipe Goldmine 5/3/02 7:21:55 pm.

Photo credit: jeffreyw on VisualHunt



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