Ground Beef Enchiladas with Chili gravy
We made this combination of two recipes plus Spanish rice for our Mexican Night In a while ago. I couldn't stop raving about how tasty it was. Better than my fave Tex Mex place, maybe?!
Ground Beef enchilada filling from Allrecipes and Chili Gravy from Macheesmo.
For the chili gravy-
1/4 cup vegetable oil
1/4 cup AP flour
1 tsp black pepper
1 tsp kosher salt
2 tsp ground cumin
2 tbs chili powder
1 tsp paprika
1 tsp dried oregano
1/2 tsp cayenne (or to taste)
1 cup beef stock
In a medium pot, cook the vegetable oil and flour over medium heat until it's light tan in color, about 5 minutes (this is your roux)
Whisk in all the spices and cook for 30 seconds.
Stream in the beef stock slowly then simmer until slightly thickened, about 2-3 minutes.
Set aside.
For the beef filling-
1/2 cup chopped onion
1 lbs ground beef
1 1/4 tsp chili powder
salt and pepper to taste
Over medium high heat, cook the onion and ground beef together.
Drain off any fat then add the spices together.
Let cool slightly.
To assemble-
3 tbs oil, divided
corn tortillas
shredded cheese
Heat 1 tbs of oil in a medium cast iron pan over medium high heat.
Add a tortilla to the pan and flip after about 10-15 seconds.
Using a spatula, lift up the tortilla and put another tortilla underneath.
The idea is to the let the top tortilla add a little of the oil it has on it to the cooler ones under it.
Repeat until you have about 5 then transfer to where you're assembling your enchiladas.
Add more oil as necessary and repeat until your filling is gone.
See Simply Recipe's post here for picture directions. This is the absolute best way I've seen them done.
In a large greased 13 X 9 pan, add 1/2 cup of the chili gravy to the bottom of the pan and make sure it's evenly covered.
Take a warm tortilla and add some of the beef filling and top with a little cheese.
Tightly roll it up and place seam side down in the pan.
Repeat until the filling is done.
Top with remaining chili gravy and some cheese and bake at 400 for 15 minutes or until hot and bubbly.
Ground Beef enchilada filling from Allrecipes and Chili Gravy from Macheesmo.
For the chili gravy-
1/4 cup vegetable oil
1/4 cup AP flour
1 tsp black pepper
1 tsp kosher salt
2 tsp ground cumin
2 tbs chili powder
1 tsp paprika
1 tsp dried oregano
1/2 tsp cayenne (or to taste)
1 cup beef stock
In a medium pot, cook the vegetable oil and flour over medium heat until it's light tan in color, about 5 minutes (this is your roux)
Whisk in all the spices and cook for 30 seconds.
Stream in the beef stock slowly then simmer until slightly thickened, about 2-3 minutes.
Set aside.
For the beef filling-
1/2 cup chopped onion
1 lbs ground beef
1 1/4 tsp chili powder
salt and pepper to taste
Over medium high heat, cook the onion and ground beef together.
Drain off any fat then add the spices together.
Let cool slightly.
To assemble-
3 tbs oil, divided
corn tortillas
shredded cheese
Heat 1 tbs of oil in a medium cast iron pan over medium high heat.
Add a tortilla to the pan and flip after about 10-15 seconds.
Using a spatula, lift up the tortilla and put another tortilla underneath.
The idea is to the let the top tortilla add a little of the oil it has on it to the cooler ones under it.
Repeat until you have about 5 then transfer to where you're assembling your enchiladas.
Add more oil as necessary and repeat until your filling is gone.
See Simply Recipe's post here for picture directions. This is the absolute best way I've seen them done.
In a large greased 13 X 9 pan, add 1/2 cup of the chili gravy to the bottom of the pan and make sure it's evenly covered.
Take a warm tortilla and add some of the beef filling and top with a little cheese.
Tightly roll it up and place seam side down in the pan.
Repeat until the filling is done.
Top with remaining chili gravy and some cheese and bake at 400 for 15 minutes or until hot and bubbly.
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