TEX-MEX GROUND BEEF ENCHILADAS

Serves 1
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Directions

  1. 1Heat cooking oil in a preheated skillet over medium heat.
  2. 2Add ground beef, diced onions, minced garlic, salt, pepper, and ground cumin to the skillet.
  3. 3Brown the meat until cooked through.
  4. 4Remove the cooked meat from the skillet.
  5. 5In a separate pan, add cooking oil.
  6. 6Warm corn tortillas.
  7. 7Grate cheddar or Colby jack cheese.
  8. 8In a clean pan, add cooking oil.
  9. 9Add chili powder, granulated chicken or beef bouillon powder, garlic powder, onion powder, and ground cumin to the pan.
  10. 10Add all-purpose flour.
  11. 11Whisk the mixture.
  12. 12Pour water into the pan.
  13. 13Whisk until the sauce thickens.
  14. 14Pour a small amount of red sauce into a baking dish.
  15. 15Dip each corn tortilla into the red sauce.
  16. 16Fill each tortilla with cooked ground beef and shredded cheese.
  17. 17Roll the tortillas and place them seam-side down in the baking dish.
  18. 18Pour the remaining red sauce over the rolled enchiladas.
  19. 19Spread the sauce evenly with a spoon.
  20. 20Sprinkle shredded cheese over the enchiladas.
  21. 21Cover the baking dish with aluminum foil and bake in the oven.
  22. 22Remove the aluminum foil from the baking dish.
  23. 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