Blondies Tex Mex Beef Enchiladas Recipes

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TEX-MEX BEEF AND CHEESE ENCHILADAS



Tex-Mex Beef and Cheese Enchiladas image

Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!

Provided by RHONDA35

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 13

2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
4 cups water
½ cup all-purpose flour, divided
1 ½ teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
  • While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
  • Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 793.5 calories, Carbohydrate 40.4 g, Cholesterol 172 mg, Fat 49.1 g, Fiber 6.5 g, Protein 47.1 g, SaturatedFat 24.1 g, Sodium 1915.1 mg, Sugar 3.9 g

TEX-MEX BEEF ENCHILADAS (SALLYE)



TEX-MEX BEEF ENCHILADAS (SALLYE) image

Wonderful Tex-Mex enchiladas that are easy to make, impressive to serve, and delicious to eat. Get your taste buds revved up for this dish.

Provided by sallye bates

Categories     Beef

Time 1h5m

Number Of Ingredients 13

2-3 lb coarse ground chuck
2 Tbsp cooking oil
1 medium white onion
2-3 medium jalapeno or serrano peppers
1/3 bunch fresh cilantro
1 Tbsp chili powder
1 Tbsp smoked paprika
1 tsp sea salt
1 tsp ground black pepper
12+ homemade corn or flour torillas (links in comments or can use store-bought)
1 c grated monterey jack cheese
1 c grated mexican blend cheese
2-3 c **enchilada sause https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/red-hot-enchilada-sauce.html?p=48below in comments)

Steps:

  • 1. PREPARATION: Cook Red Hot Enchilada sauce (recipe https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/red-hot-enchilada-sauce.html and set aside. **NOTE:: you can use store bought enchilada sauce if you wish. Preheat oven to 350º Peel onion and cut into quarters, place in food processor. Cut peppers in half, remove stems, seeds and veins and add to food processor Cut stems from cilantro, and add leaves only to food processor. Pulse until finely minced; leave in processor for now Toss two cheeses together in bowl and set aside.
  • 2. Heat large heavy non-stick skillet (I use my cast iron) to medium high heat, then add cooking oil,ground chuck, chili powder, paprika, salt and pepper. Cook, stirring frequently until meat is "grey". Add onions, peppers and cilantro from food processor and cook about two more minutes. Remove from heat and set aside
  • 3. Lightly grease a 9" x 13" baking dish and set aside. Place 4-6 tortillas at a time on paper towel, cover with another paper towel and place in microwave for 20 seconds to soften. (Note: You need to do this in 2 or 3 bunches or the tortillas will get cold while you are working with them) Remove from microwave and place on cutting board or large piece of waxed paper. Take one tortilla and spoon meat mixture down center, sprinkle with a small amount of grated cheese, then roll up and place "seams down" in baking dish. Continue preparing one at a time until all tortillas and meat are used. (It's okay to scrunch the tortillas together, they will still cook)
  • 4. Pour the enchilada sauce over the entire dish, sprinkle remainder of cheese over top. You can add more cheese if desired (we like lots of cheese on ours) Place in oven and cook for 25-30 minutes until cheese is crusty and bubbly.
  • 5. Serve with salsa, charro or refried beans, and spanish rice for an authentic Tex-Mex platter. ENJOY.

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