Helllllo! Hello! How are you today?
With this rain pouring outside, I feel like sitting and completing this post and finally sharing this easy recipe with you all. Also, this is the first time I am actually talking on a video and I debated with myself if I should post it at all. It terrifies me to stand in front of the camera, seriously! I guess practice makes it better, right?!
Sooo, beef enchiladas, Do you like Mexican food? Do I even need to ask, huh! Who would turn down Mexican food? Let me just make something clear, I could faceplant in the bowl of refried beans, or burritos, or fajitas… No need to say more because the list would go on, and on.
Anyhow, this is my version. My apologies in advance if it’s not the most authentic way, but this way my family loves it. I cut down on lots of fat by draining the excess oil from the beef and not frying the tortillas. It is extremely delicious, cheesy and perfectly soft. I just made myself hungry by thinking about it.
OK! Friends! I hope you will make it, and just in time before the SuperBowl… Whohoo! More food!
- ½ teaspoon (2.4 ml) oil
- 1/4 Onion (red or yellow), chopped
- 1/2 teaspoon garlic powder
- 1 lb lean ground beef
- 1/4 teaspoon Crushed Chili flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon Salt, or to taste
- 2 (10 FL Oz each) Red Enchilada Sauce (read notes)
- 1 package flour soft tortillas (medium size) / you can use smaller or larger ones, or any other flavor/color
- 3 cups shredded Cheese, Cheddar + Monterey Jack/ or Mexican Cheese mix (usually, 2 cups in one bag of shredded cheese)
- Sour Cream
- Green onions or Cilantro > or both
- Heat oven to 375°F/190°C
- In a skillet, add 1/2 teaspoon of oil, chopped onions and saute for a couple of minutes, add garlic powder and crushed chili peppers.
- Add ground beef and cook over medium-high heat about 7 minutes, stirring occasionally, until thoroughly cooked; drain if there is a lot of grease from the beef. Season with salt, mix and transfer it to the heat-resistant mixing bowl.
- Heat Red Enchilada Sauce in the same skillet. It will pick-up the flavor of the ground beef, onions and garlic. Let it bubble up on medium-high heat for a couple of minutes.
- Add 1 to 2 ladle of sauce to the bottom of the 13×9-inch (3-quart) baking dish or pan.
- Spread 1-2 tablespoons of the enchilada sauce evenly on a tortilla, add shredded cheeses, then beef mixture down center of each tortilla.
- Wrap tortillas tightly around filling, placing seam side down in baking dish.
- Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake enchiladas for about 20 to 25 minutes or until bubbly. The cheese needs to be completely melted. Let stand 5 minutes before serving;
- Serve the baked enchiladas with sour cream, chopped scallions and/or cilantro.
- If you like it saucier, add more sauce, and same goes for cheese. This is the basic, and I like it more cheese and just enough of the sauce. You are welcome to use more of each, Just make sure to get enough.
- You can add chilies, pepper or any other feeling like mushrooms to the meat mixture.
- I used tortillas by “mission”. It’s 10ct and they are 8 inches.
Wishing you an awesome day!