Mamas Tex Mex Beef Enchiladas Recipes

TEX-MEX BEEF AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
• While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
• Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

TEX-MEX BEEF ENCHILADAS (SALLYE)

Steps:

• 1. PREPARATION: Cook Red Hot Enchilada sauce (recipe https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/red-hot-enchilada-sauce.html and set aside. **NOTE:: you can use store bought enchilada sauce if you wish. Preheat oven to 350º Peel onion and cut into quarters, place in food processor. Cut peppers in half, remove stems, seeds and veins and add to food processor Cut stems from cilantro, and add leaves only to food processor. Pulse until finely minced; leave in processor for now Toss two cheeses together in bowl and set aside.
• 2. Heat large heavy non-stick skillet (I use my cast iron) to medium high heat, then add cooking oil,ground chuck, chili powder, paprika, salt and pepper. Cook, stirring frequently until meat is "grey". Add onions, peppers and cilantro from food processor and cook about two more minutes. Remove from heat and set aside
• 3. Lightly grease a 9" x 13" baking dish and set aside. Place 4-6 tortillas at a time on paper towel, cover with another paper towel and place in microwave for 20 seconds to soften. (Note: You need to do this in 2 or 3 bunches or the tortillas will get cold while you are working with them) Remove from microwave and place on cutting board or large piece of waxed paper. Take one tortilla and spoon meat mixture down center, sprinkle with a small amount of grated cheese, then roll up and place "seams down" in baking dish. Continue preparing one at a time until all tortillas and meat are used. (It's okay to scrunch the tortillas together, they will still cook)
• 4. Pour the enchilada sauce over the entire dish, sprinkle remainder of cheese over top. You can add more cheese if desired (we like lots of cheese on ours) Place in oven and cook for 25-30 minutes until cheese is crusty and bubbly.
• 5. Serve with salsa, charro or refried beans, and spanish rice for an authentic Tex-Mex platter. ENJOY.

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

MAMA'S TEX-MEX BEEF ENCHILADAS

Steps:

• 1. Finely chop onion and grate cheese. Heat Chile, set aside.
• 2. Brown ground beef in 12 in. skillet with onion, minced garlic, chili powder, cumin, and cilantro.
• 3. Drain grease from beef mixture and immediately stir in 1/2 of cheese till it melts.
• 4. Heat 2 corn tortillas in microwave, cover with damp paper towel, for 30 seconds. Take out and spoon meat mixture ( about 2 tblsp.) onto tortilla and roll. Place in 9x13 casserole dish. Repeat until all meat mixture is used. This will make 2 9x 13 pans.
• 5. Pour 1/2 chili in each pan. Cover in cheese.
• 6. Bake for approx. 20 minutes or until bubbly and cheese is melted. Serve with Salsa and Sour Cream.