TEX-MEX GROUND BEEF ENCHILADAS
Serves 1
Directions
- 1Heat cooking oil in a preheated skillet over medium heat.
- 2Add ground beef, diced onions, minced garlic, salt, pepper, and ground cumin to the skillet.
- 3Brown the meat until cooked through.
- 4Remove the cooked meat from the skillet.
- 5In a separate pan, add cooking oil.
- 6Warm corn tortillas.
- 7Grate cheddar or Colby jack cheese.
- 8In a clean pan, add cooking oil.
- 9Add chili powder, granulated chicken or beef bouillon powder, garlic powder, onion powder, and ground cumin to the pan.
- 10Add all-purpose flour.
- 11Whisk the mixture.
- 12Pour water into the pan.
- 13Whisk until the sauce thickens.
- 14Pour a small amount of red sauce into a baking dish.
- 15Dip each corn tortilla into the red sauce.
- 16Fill each tortilla with cooked ground beef and shredded cheese.
- 17Roll the tortillas and place them seam-side down in the baking dish.
- 18Pour the remaining red sauce over the rolled enchiladas.
- 19Spread the sauce evenly with a spoon.
- 20Sprinkle shredded cheese over the enchiladas.
- 21Cover the baking dish with aluminum foil and bake in the oven.
- 22Remove the aluminum foil from the baking dish.
- 23Serve the enchiladas.
Ingredients
- 2 Tbsp cooking oil
- 1 lb lean ground beef
- 0.25 cup onion diced
- 2 cloves garlic cloves minced
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp ground cumin
- 14 corn tortillas
- 12 oz shredded cheddar or Colby jack cheese
- 0.25 cup cooking oil
- 0.25 cup all purpose flour
- 2 Tbsp chili powder
- 1 Tbsp granulated chicken or beef bouillon powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp ground cumin
- 2 cups water (room temperature)
Equipment
skilletwooden spoonburnerbaking sheettongsgraterpanwhiskbaking dishaluminum foil
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