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Corn tortillas filled with seasoned ground
meat, onions, olives and cheddar cheese, baked in a not-too-spicy
homemade enchilada sauce. You're sure to hear the words, "More
please!" around the family table.
Another delicious recipe from our Family-Favorite
Ground Beef Enchiladas
- Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
3/4 teaspoon ground cumin
1 (8-ounce) can tomato sauce (or 1 cup)
3 cups water
1 teaspoon kosher or sea salt
1/4 teaspoon garlic powder
1 12 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained (or 1/3 cup)
1/2 teaspoon dried oregano leaves
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil, or as needed for frying
1 dozen corn tortillas
2 cups (8 ounces) shredded cheddar cheese - divided use
- Extra sliced olives for garnish (optional)
- Chopped onion for garnish (optional)
- For Enchilada Sauce: In a small bowl combine
flour, chili powder and cumin; set aside.
- In a 4 cup glass measure or a medium bowl,
combine tomato sauce, water, salt and garlic powder; set aside.
- Heat oil in a 2-quart saucepan over medium
heat, stir in flour mixture and cook for 1 minute, stirring constantly.
Add liquid mixture and bring to a boil, reduce heat and simmer
for 10 minutes; set aside until ready to use.
- For Enchiladas: Preheat oven to 350°F
(175°C). Grease a 13 x 9 x 2-inch baking pan. Set aside.
- In a large skillet, cook ground beef,
onion and garlic together until meat is done; drain excess grease
if needed. Stir in the olives, oregano leaves, salt and pepper.
Cool mixture slightly and stir in 1 cup cheddar cheese and about
1/4 cup of the enchilada sauce; set aside.
- In another large skillet, add just enough
oil to cover bottom and heat over medium-high heat; when oil
is hot add 1 tortilla at a time and fry for a few seconds per
side, just long enough to soften, adding more oil as needed to
complete frying all 1 dozen tortillas. As they are cooked, stack
the fried tortillas onto a plate; set aside.
- To Construct Enchiladas: Place about 2
tablespoons enchilada sauce onto a large plate. Take one tortilla
and place in the sauce and coat each side well. Spoon a twelfth
of the meat mixture, about 1/4 cup, onto the center of the tortilla.
(Tip: I like to divide the meat mixture into 12 even piles on
a large sheet of plastic wrap which I place next to my "enchilada
construction station".) Fold two sides of the tortilla over
filling and carefully lay the enchilada seam-side down into prepared
baking pan. Repeat procedure with remaining tortillas.
- Pour remaining enchilada sauce evenly
over the enchiladas, make sure to spoon some of the sauce on
any surface not covered. Sprinkle with the remaining 1 cup cheese.
- Bake for 25 to 30 minutes or until bubbly
and cheese is melted.
- Garnish with sliced olives and chopped
onion, if desired.
Makes 12 servings.
Time-Saver Cooking Tip: Substitute 1 (28-ounce)
can enchilada sauce for the homemade enchilada sauce.
Nutritional Information Per Serving (1/12
of recipe): 317.0 calories; 58% calories from fat; 20.6g total
fat; 53.7mg cholesterol; 591.0mg sodium; 301.2mg potassium; 17.2g
carbohydrates; 2.5g fiber; 1.5g sugar; 14.6g net carbs; 16.8g
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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