Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, beef enchiladas. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Beef enchiladas is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Beef enchiladas is something which I’ve loved my entire life.
TV personalities are surprised how this product is curing pain fast. Reserve a few slices for garnish, then finely chop the remainder and add to the minced beef. Beef Enchiladas I love that there are so many variations of Beef Enchiladas in this big-wide-world. Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese.
To get started with this particular recipe, we must first prepare a few components. You can have beef enchiladas using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Beef enchiladas:
- Prepare 1 1/2 lb. Ground beef
- Get 3 cloves garlic, minced
- Make ready 3 Tbsp. Chili powder
- Make ready 2 tsp. Ground cumin
- Prepare 2 tsp. Ground coriander
- Make ready 1 tsp. Sugar
- Take 1 tsp. Salt
- Get 1 Tbsp. Vegetable oil
- Prepare 2 yellow onions, finely chopped
- Make ready 1 (15 oz.) Can tomato sauce
- Take 1/2 C. water
- Prepare 8 oz. Sharp cheddar cheese, divided
- Take 1/3 C. Fresh cilantro, chopped
- Prepare 2 jalapenos, sliced (optional)
- Prepare 12 corn tortillas
Stir in beef, garlic and chillies, and continue cooking until the meat is no longer pink. Wrap the tortillas tightly around the filling and place seam side down in the baking dish. Add a tablespoon of cheese and roll the tortillas closed. Place the filled tortillas, seam-side down, on the prepared baking dish.
Instructions to make Beef enchiladas:
- In small bowl, combine garlic, chili powder, cumin, coriander, sugar and salt.
- Add ground beef to large skillet and heat on med-high heat until browned, about 6-8 min.
- Remove meat to strainer to drain. Meanwhile in same skillet heat oil over medium-high heat. Once shimmering add onions and brown, about 5 min. Add garlic mixture and simmer until fragrant, 1 min.
- Add the tomato sauce and water, bring to a boil. Return meat to the skillet and simmer on low covered for 10 min.
- Meanwhile heat 2 Tbsp. oil in small skillet over med-high heat. Add one tortilla to the oil and flip after a few sec. (Just want to make them soft and easy for rolling at this point.)
- Preheat oven to 350 degrees F. Strain meat mixture over a medium sized bowl. Return solids from the strainer back to skillet and mix with 1/2 cheese and cilantro.
- Place 1/2 sauce from meat mixture into bottom of a 9x13 baking dish.
- Spread meat mixture down the center of each tortilla and roll tightly. Place seam side down in baking dish.
- Cover the enchiladas with remaining sauce and cheese. Cover with foil and place in oven for 25 min.
- Remove foil and place back in oven 5-7 min or until cheese is golden brown. Add fresh, sliced jalapenos if desired. Serve with a side of homemade Mexican rice.
Add a tablespoon of cheese and roll the tortillas closed. Place the filled tortillas, seam-side down, on the prepared baking dish. You'll also want to pour a little in between each enchilada and between the outside enchiladas and the pan, just to stop everything from sticking together. Put a large non-stick frying pan over a medium heat and add the beef, onion and garlic. Tip the kidney beans and sauce into the pan and stir in the tomato purée and chilli flakes, if using.
So that’s going to wrap it up for this special food beef enchiladas recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
