Ground Beef Enchiladas
Corn tortillas filled with seasoned ground beef, 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.
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 1/2 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 13x9x2-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.
*May substitute with other ground meats such as pork or turkey.
Time-Saver 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 protein.