Tex-Mex Enchiladas
Directions
- 1Cook 2 pounds of ground beef.
- 2Add in 1 cup of finely diced onion.
- 3Add 2 tablespoons of garlic.
- 4Add onion powder, garlic powder and 1 envelope of Sazon Goya with tomato.
- 5Add a little bit of black pepper.
- 6Add 1 tablespoon of tomato bouillon.
- 7Add 2 tablespoons of tomato paste and 0.75 cup of water.
- 8Add a dash of cumin.
- 9Cook for about 10 minutes.
- 10Sauté corn tortillas for about 10-12 seconds on each side.
- 11Start the sauce. Add 4 tablespoons of oil, 4 tablespoons of flour, 2 tablespoons of chili powder, 1 teaspoon of onion powder and 1 tablespoon of garlic powder in a pan.
- 12Add 1 teaspoon of cumin and 1 tablespoon of smoked paprika.
- 13Add a sprinkle of black pepper.
- 14Cook for 30-45 seconds.
- 15Add 1 can of beef broth, and add salt if needed.
- 16Adjust the consistency of the sauce to your liking by adding more beef broth.
- 17Add cayenne pepper for extra spice.
- 18Layer sauce, tortillas, meat, and cheese in a baking dish.
- 19Add extra sauce and cheese on top.
- 20Bake at 350 degrees until cheese melts.
- 21Serve with rice, sour cream, avocado, and diced onion.
Ingredients
- 2 pounds ground beef
- 1 finely diced onion
- 2 tablespoons garlic
- 1 onion powder
- 1 garlic powder
- 1 envelope Sazon Goya with tomato
- 1 black pepper
- 1 tablespoon tomato bouillon
- 2 tablespoons tomato paste
- 0.75 cup water
- 1 dash cumin
- 1 oil
- 12 corn tortillas
- 4 tablespoons oil
- 4 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- 1 sprinkle black pepper
- 1 can beef broth
- 1 salt
- 1 cayenne pepper
- 1 bag Mexican style cheese
- 1 serving rice
- 1 serving sour cream
- 1 serving avocado
- 1 serving diced onion
Equipment
frying panbaking dishwhisktongsspoon
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