The reason why I say "I think" is because I'm always looking and recipes and have seen some other beef enchilada recipes lately. If I find one that is tastier and easier to make than this one (and I don't think I will) then I will share it!
Enjoy!
First of all, the recipe called for enchilada sauce. I didn't have any. So I decided to see if I had the ingredients to make it. I did! :)
I have never read the ingredient label on enchilada sauce so I don't know if I can recommend just buying the sauce or not. It was easy to make! :)
For the sauce:
Combine and Heat:
3 Tablespoons Olive Oil
1 Tablespoon Flour
Stir together until smooth and cook for 1 minute.
Add 1/4 cup of chili powder. Seemed like a lot to me at the time but the sauce was really good!
Stir to combine and cook for 30 more seconds.
Add:2 cups chicken stock (I used the organic swanson stuff since I didn't have any of my own made).
10 ounces of tomato paste (read the label on this carefully - sometimes the can with the added "stuff" contains High Fructose Corn Syrup - you can find it without)
1 tsp dried oregano (rub in your palm to release more flavor!)
1 tsp ground cumin
1/2 tsp salt
Simmer for 15 minutes and it's ready!
Now for the enchiladas!!
Chop the onion and add it to the pan with a little olive oil. Saute a few short minutes until the onion softens.
Add 1 lb of ground beef and brown. (Mmmmm! Yummy grass-fed, antibiotic-free beef).
Add the enchilada sauce and about 1 1/2 cups of shredded colby jack cheese. I just eye-balled it!
Spoon mixture into the tortillas. Okay, so I made these waaaaaaaay too big. The original recipe said it made 8 enchiladas and I only made four - so mine were twice as big as they should have been. Oh well!
Add 1 lb of ground beef and brown. (Mmmmm! Yummy grass-fed, antibiotic-free beef).
Add the enchilada sauce and about 1 1/2 cups of shredded colby jack cheese. I just eye-balled it!
Spoon mixture into the tortillas. Okay, so I made these waaaaaaaay too big. The original recipe said it made 8 enchiladas and I only made four - so mine were twice as big as they should have been. Oh well!
Roll the tortillas as best you can (like I said - mine were too big!) and lay them in a 9x13 baking dish.
A word about the tortillas. . . most "regular" tortillas you purchase will have some sort of partially hydrogenated oil in them. We're trying to avoid that! So, I found these lovely ones at Meijer which are made with olive oil and whole grains.
Bake for 20 minutes at 350.
A word about the tortillas. . . most "regular" tortillas you purchase will have some sort of partially hydrogenated oil in them. We're trying to avoid that! So, I found these lovely ones at Meijer which are made with olive oil and whole grains.
I want to try to make my own sometime but haven't gotten around to it yet!
Sprinkle with the remaining meat/sauce mixture and cheese!
Bake for 20 minutes at 350.
Delicious!
It's not that my husband doesn't compliment my cooking - he does - but he was extra complimentary about these. He kept going on and on so . . . it's a keeper recipe!
Here are both recipes (sauce and enchiladas) in condensed form:
Here are both recipes (sauce and enchiladas) in condensed form:
Ingredients
3 tablespoons olive oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
3 tablespoons olive oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Directions
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Beef Enchiladas
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Beef Enchiladas
Courtesy of jaimeschechter.blogspot.com
Ingredients:
1 small onion, chopped
1 small onion, chopped
1 lb ground beef
16 oz Colby-Jack cheese
8 flour tortillas
12 oz enchilada sauce
salt & pepper to taste
Directions:
In medium saucepan, add chopped onions and cook until soft. Add ground beef and brown. Salt and pepper to taste. Add shredded cheese and enchilada sauce; mix well. Spoon mixture into tortillas and roll. Place in a greased 13×9 pan. Make about 8. Top with remaining meat mixture and then with the rest of the cheese. Bake at 350 for 20 minutes. ENJOY!
In medium saucepan, add chopped onions and cook until soft. Add ground beef and brown. Salt and pepper to taste. Add shredded cheese and enchilada sauce; mix well. Spoon mixture into tortillas and roll. Place in a greased 13×9 pan. Make about 8. Top with remaining meat mixture and then with the rest of the cheese. Bake at 350 for 20 minutes. ENJOY!
3 comments:
complete with pictures....you're a young pioneer woman :)
carol
Alas, I don't have pictures of calf nuts to put on my blog! :)
for that we can all be eternally grateful!
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