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  • Beef Enchiladas

    1 vote
    Beef Enchiladas
    Prep: 15 min Cook: 15 min Servings: 1
    by RecipesnFood
    121 recipes
    >
    Calcium Rich Beef Enchilada Recipe is my recommended appetizer which can be used to fulfill your little starving desire

    Ingredients

    • 2 tbsp oil
    • ⅓ cup finely chopped onion
    • 1 garlic clove, minced
    • 1 beef flavor bouillon cube or 1 tsp beef-flavor instant bouillon.
    • ½ cup hot water
    • 1 16 oz can tomato sauce
    • 1 to 2 tbsp chili powder
    • 1 tsp sugar or sugar substitute
    • ¼ tsp salt
    • ¼ tsp cumin
    • ½ cup cold water
    • 1 tbsp cornstarch
    • ¼ cup chopped onion
    • 1 garlic clove, minced
    • 2 tsp vegetable oil
    • 1 to 1¼ lb Ground beef
    • 4 oz can diced green chili peppers, drained
    • ½ tsp salt
    • 12 (6 inch) corn tortillas
    • 4 oz (1 cup) shredded Cheddar cheese
    • 4 oz (1 cup) shredded Monterey jack cheese

    Directions

    1. To prepare enchilada sauce, in medium saucepan heat oil; saute ⅓ cup onion and 1 clove garlic until tender.
    2. Dissolve bouillon in ½ cup hot water; add to onion mixture.
    3. Stir in tomato sauce, chili powder, sugar, salt, and cumin.
    4. Combine ½ cup cold water and corn starch; gradually stir into tomato sauce mixture.
    5. Simmer to 15 minutes or until slightly thickened, stirring occasionally.
    6. To prepare beef filling, in large skillet; Brown ground beef and drain.
    7. Remove from pan.
    8. Add to the pan and saute ¼ cup onion and garlic clove in 2 tsp vegetable oil until tender.
    9. Stir in remaining filling ingredients, return beef, and ¾ cup of the enchilada sauce; simmer 10 to 15 minutes or until thickened.
    10. Heat oven to 375 degrees.
    11. Spread ½ cup of the enchilada sauce over the bottom of 12x8 inch baking dish.
    12. Set aside. In ungreased skillet, heat 1 tortilla over medium high heat about 15 seconds until warm, turning frequently.
    13. Fill each tortilla with 2 Tbsp beef filling; roll up.
    14. Place seam side down in prepared dish.
    15. Pour remaining enchilada sauce over filled tortillas.
    16. Bake at 375 for 15 minutes.

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