Spice things up tonight…with bonus recipe!
Do you have a special meal that you grew up having? For our kids this at the top of the list.
If you don’t have something special that comes to mind, try starting a new tradition. Who knows, maybe this recipe will get you off to a great start.
These beef enchiladas are filled with a flavorful beef, bean and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese!
BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE
INGREDIENTS
- 2 Tbsp vegetable oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1.5 lbs ground beef
- salt and pepper
- 4 oz can diced green chiles I used mild
- 15 oz can black beans rinsed and drained thoroughly
- 8-10 flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch homemade red enchilada sauce or 1 can store-bought enchilada sauce
- chopped fresh cilantro and green onions for garnish
Directions:
- If you’re making homemade enchilada sauce, prepare it.
- Preheat oven to 350 degrees.
- Add oil to a big skillet and heat over medium high heat.
- Add ground beef and crumble (use a potato masher to make it easier).
- Once ground beef is about halfway cooked, add onion, garlic, and green chiles and saute for 3-6 minutes, stirring occasionally.
- Drain beef mixture.
- To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla.
- Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add one third of a cup of cheese.
- Roll up tortilla and place in a greased 9 x 13″ baking pan.
- Continue with remaining tortillas.
- Spread the remaining enchilada sauce over the top of the tortillas.
- Sprinkle with the remaining shredded cheese.
- Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown.
- Garnish with chopped cilantro and green onions.
Homemade Enchalada Sauce
- 2 Tbsp vegetable or canola oil
- 2 Tbsp flour
- 4 Tbsp chili powder use less if you are afraid of it being too spicy
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/8 tsp cayenne pepper
- 2 cups vegetable stock or chicken
INSTRUCTIONS
- Heat oil in a saucepan over medium high heat.
- Add flour and whisk together over the heat for one minute.
- Stir in the remaining seasonings (chili powder through cayenne pepper).
- Gradually add in the stock, whisking constantly to eliminate lumps.
- Reduce to low and simmer 10-15 minutes until thickened.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
Quick Tip: Serve with Spanish Rice and refried beans.