Monday, March 12, 2012

Beef Enchiladas with Red Sauce



Hola Amigos! You all know how I love Mexican food. Well, I don't know how authentic these are, but they sure are yummy and they definitely quench my craving for a warm Mexican dish! My sweet sweet Superman is sending me away to one of my favorite states for a little R&R. Just me! I know, can you believe it? I can not wait! Anyway, when I'm down in the Southwest I promise to do my "research" for the most authentic Mexican food recipes! And by research I do mean EAT! Until then, try my Midwest version of Beef Enchiladas! And you know what? My Midwest versions of Mexican Food must not be too bad, because my Midwest Carnitas and Tamales get the most views on my blog! They are a hit! Enjoy my Friends!

By the way...don't miss at the end of this post...it's my favorite!



BEEF ENCHILADAS
10 - 12 depends on how full you stuff 'em!

1lb ground beef
½ cup onion, diced
Red sauce (recipe below) Or one large can of store bought
3 cups cheddar cheese shredded (set 1 cup of cheese aside for the topping at the end)
1 pkg flour tortillas (we use whole grain)
shredded lettuce, avocado, red onion, diced tomato, sour cream, jalapeƱos (optional toppings)

Heat oven to 350. Spray a 9x13-inch baking dish nonstick spray.
In a large skillet brown the meat over medium heat. When the meat is about half way cooked add onion and continue to cook until the meat is done. Drain any grease if necessary. Add ½ cup of the red sauce to meat. Add another ½ cup to the bottom the baking dish.
Now lets put together the enchiladas! Place a tortilla on your work surface. Spoon a heaping spoonful (about ¼ cup) of meat in the center of the tortilla. Add a small handful (or a large pinch) of cheese on top of the meat. Roll the tortilla tightly and place it seam side down in the pan. Repeat until all the meat is gone. Pour the remaining sauce over the enchiladas. Cover with foil and bake for 30 minutes.
Remove the foil and add the cup of cheese that you set aside earlier. Bake for another 5 – 7 minutes. Until cheese is just melted!
Add your favorite toppings and ENJOY! 
For the Red Sauce
2 Tbl oil
2 Tbl flour
2 Tbl chili powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp onion salt
2 cups chicken broth
1 6oz can tomato paste

In a large skillet heat oil over medium heat for just a minute. Whisk in flour and all seasonings. Cook and whisk until lightly browned. Whisk in tomato paste. Now slowly whisk in chicken broth. Reduce heat to medium-low and stir until smooth. Simmer for about 20 minutes. Or of course you can use the store bought stuff! 

 
 
Warmly, 
Mary

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