I’m always on the lookout for a good enchilada recipe and this one fit the bill for Super Bowl Sunday. We both love chicken enchiladas, but George (my husband) loves beef. I didn’t have any shredded brisket for the filling, so I liked this ground beef recipe. Gooey and cheesy, this is Tex-Mex all the way. I served with a simple guacamole, salsa and sour cream. It may not make me like the Patriots any better, but unless the cowboys are in there I watch for the commercials anyway.
Hope you try these. Recipe follows.
Tex-Mex Beef Enchiladas
Drawn from the wonderful blog: https://www.theanthonykitchen.com/texmex-beef-enchiladas/
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 1 pound 80/20 ground beef (I used 90/10)
- 4 tablespoons TAK’s Tex-Mex Blend, I used an entire package of McCormick’s Original Taco Seasoning
- 4 tablespoons unsalted butter
- 6 tablespoons All-Purpose flour
- 3 ½ cups unsalted beef broth*
- 1 ½ teaspoons Kosher salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Pinch of black pepper
- 16-20 corn tortillas (I used 10 super-size corn tortillas)
- 1 cup Cheddar cheese freshly grated
- 1 cup Monterrey Jack cheese freshly grated
- Preheat oven to 350° and have ready a 9×13” greased casserole dish.
- Heat olive oil in a large sauté pan over medium-high heat. Add onion and sauté for 5-8 minutes until softened. Add ground beef along with TAK’s Tex-Mex Blend, and break apart with a wooden spoon. Cook for 10 minutes, or until no more pink shows and completely cooked through. Remove from the heat and transfer meat mixture to a bowl. Set aside until ready to use.
- Return sauté pan to stovetop over medium heat. Add butter and allow to melt. Sprinkle over flour and whisk to form a roux. Allow to cook 2-3 minutes. Begin to add beef broth a splash at a time, whisking thoroughly after each addition until all of the broth has been incorporated. Season with salt, cumin, chili powder and pepper. Cook for an additional 7-10 minutes, stirring occasionally and allowing to thicken. Remove from heat and set aside.
- Dampen two paper towels and wrap half of the tortillas in the towels. (I heat mine in foil in the oven for a few minutes) Repeat additional paper towels and the remaining tortillas. Heat in a microwave for thirty seconds to 1 minute, until warmed and pliable. Add 1 cup of the sauce to the bottom of the casserole dish. Add a ¼ cup each Monterrey Jack and Cheddar to the beef mixture and stir to evenly distribute.
- One at a time, add 2 tbsp. of beef filling to a tortilla and roll tightly. Place seam side down in the dish. Continue to roll enchiladas, placing them side-by-side until you can no longer fit any more in the dish. Pour remaining sauce evenly over the enchiladas and sprinkle with remaining cheese. Bake, covered with aluminum foil for 20 minutes. Remove the foil and bake for an additional 15 minutes, uncovered. Allow to cool, serve and enjoy.
- Makes 16 enchiladas. (or 10 super-size stuffed enchiladas)
*It is extremely important that you use Unsalted Beef Broth for this recipe. Otherwise, the salt content will be overwhelming.