Easy Beef Enchiladas

Name: Easy Beef Enchiladas
Ingredients: 1 pound ground beef (grinding your own in a food processor is the safest) or beef-style tofu; &frac12 cup sour cream; &frac12 medium-sized sweet onion, finely chopped; &frac12 cup cheddar cheese, finely shredded; &frac14 teaspoon ground cayenne pepper; &frac12 teaspoon ground cumin; &frac14 teaspoon Mexican oregano; &frac14 to &frac12 teaspoon garlic powder; &frac14 to &frac12 teaspoon salt-free adobo seasoning; &frac12 to 1 teaspoon Old World Central Street Seasoning; 1 package flour tortillas; &frac12 to &frac34 cup endhilada sauce; to taste, jack cheese or Mexican white cheese, grated; for garnish, fresh cilantro, chopped

I concocted this beef enchilada recipe to introduce my children to Mexican style food-about 20 years ago-and they still love it.

Submitted by: Louise M. from Milwaukee, Wisconsin
Yield: about 12 enchiladas

Spices

Featured in this Recipe

Ingredients

1 pound ground beef (grinding your own in a food processor is the safest) or beef-style tofu
½ cup sour cream
½ medium-sized sweet onion, finely chopped
½ cup cheddar cheese, finely shredded
¼ teaspoon ground cayenne pepper
½ teaspoon ground cumin
¼ teaspoon Mexican oregano
¼ to ½ teaspoon garlic powder
¼ to ½ teaspoon salt-free adobo seasoning
½ to 1 teaspoon Old World Central Street Seasoning
1 package flour tortillas
½ to ¾ cup endhilada sauce
to taste, jack cheese or Mexican white cheese, grated
for garnish, fresh cilantro, chopped

Preparation Instructions:

Brown the ground beef, drain it, and cool. Using the fat from the beef, saute the onions. Drain them, and let them cool on paper towels.

In a large bowl, mix the spices, cheese, sour cream and onions thoroughly. Add the onions and meat and mix well.

Warm the tortillas until they are just heated through and soft by placing them in a warm skillet for about 15 seconds on both sides. Remove and fill with 1 to 2 Tablespoons of the filling, and roll the tortilla so that it looks like a cylinder.

As each tortilla is rolled, place it in a greased pan or a pan sprayed with vegetable spray (9 by 13 pan) in which a very thin layer of enchilada sauce has been placed.

When they are all in the pan, cover with the remaining sauce. Cover with the cheese. Bake in a preheated 375 degree oven for about 18 minutes, until the cheese is bubbly and somewhat browned.

Cool slightly, garnish with cilantro and serve.

More About This Recipe

Serve with guacamole, rice, and refried beans.

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Comments

Based on 1 reviews

Customer Reviews

Marthanne T

Neither my boyfriend nor I like food that is really hot. I followed the directions and used spices from The Spice House. We both loved it! It had a perfect “heat” to it (or whatever you call it) – any more and we wouldn’t have liked it, but it was by no means tame. I should also add that neither of us are very big fans of sour cream, but the amount was perfect. This is the first enchilada recipe I have found that we really liked.

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