Baked Beef Enchiladas

Wednesday, March 13, 2013

I buy ground beef  in  bulk and cook it all at once and freeze it into individual portions. That way I can pull out what I need to add to soups, sloppy joes, tacos and enchiladas. My kids seem  to gravitate towards mexican food,  so I try to put something on the menu every week that will satisfy their craving for tacos! These enchiladas are so good. But I warn you, they are a it time consuming, so you might want to take that into consideration when you make these. Definitely not a throw and go recipe.Serve with mexican rice and black beans and you have a meal that will make your family very happy!

Baked Beef Enchiladas

Enchilada Sauce

    * 1/4 cup shortening
    * 1/4 cup  flour
    * 2 tablespoons chili powder
    * 1/2 teaspoon  oregano
    * 1/2 teaspoon  cumin
    * 1/2 teaspoon  garlic powder
    * 1/2 teaspoon  salt
    * 2 cups water
    * 2 (8 ounce) cans  tomato sauce
    * 3 teaspoons beef boullion granules


    * 1 1/2 lbs  ground beef
    * 1 onion, chopped
    * salt
    * pepper
    * 1/2 cup oil
    * 1 dozen corn tortilla
    * 3 cups cheddar cheese, grated


   1. In skillet put in shortening and melt, add flour and cook just until lightly browned.
   2. Add seasonings making a paste.
   3. Add water gradually then add tomato sauce and add beef granules.
   4. Cook until thick stirring constantly.
   5. In separate skillet, cook ground beef and onions until done; drain.
   6. Salt and pepper to taste.
   7. Place 1/2 cup oil in pan and heat.
   8. Heat the tortillas in oil, one by one.
   9. Dip the tortillas in the sauce.
  10. Add 2 or 3 tablespoons ground beef mixture to each tortilla and a little sprinkle of cheese.
  11. In a 9x13 pan spread a thin layer of sauce on bottom.
  12. Roll up enchiladas and place in pan.
  13. Cover enchiladas with remaining sauce and cheese
  14. Bake in oven at 350°F degrees for 30 minutes.

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