Beef Enchiladas with Chili con Carne
Having spent most of my life living in Texas I never had much of a need to cook Mexican food. There were dozens of authentic Tex Mex restaurants within a few miles of my home. And many others specializing in regional Mexican cuisine, all reasonably priced, close by as well. When I began living in South America I discovered there was nowhere to find authentic Mexican cuisine. A few restaurants made the claim but didn't even come close. So I found myself learning to prepare the dishes I'd grown to love back in Texas.
This recipe for beef enchiladas is border-town authentic. For a variation, rough chop some sirloin steak and use it in lieu of the ground beef. Serve with standard Tex-Mex sides of seasoned fried rice and "charro" beans or refried beans.
Ingredients
- 1 pund ground beef lean ground beef
- 10 flour tortillas (10 inch) flour tortillas
- 1 yellow onion small onion, chopped
- 2 cups cheddar cheese shredded
- 1.5 ounces enchilada spice blend
- 1 can black olives (2.25 ounce) can sliced black olives, drained
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
- Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
- On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
- Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
- Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
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