Beef Enchiladas

This is not what my recipe looks like, but these guys look tasty too. Mmmm.






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The original beef enchilada recipe I used called for two cans of Old El Paso Enchilada Sauce, a can of tomato paste, and a packet of Old El Paso Enchilada Mix. Although this gives you a good sauce, I prefer to make my own from scratch.

Making your own enchilada sauce takes more time, but it's a lot cheaper. You also don't have to worry about MSG, which can trigger migraine headaches. It's also just as good if not better than the canned stuff.

Enchilada Sauce Recipe:
vegetable oil
4 tablespoons all-purpose flour
4 tablespoons chili powder
4 cups water
2 teaspoons ground cumin
2 6 oz cans tomato paste
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons oregano
1/2 teaspoon Tabasco sauce

Cover bottom of a sauce of a sauce pan with vegetable oil and heat it up. When the oil is hot, add flour and chili powder. Stir and cook for a minute or so, then add the water.

Stir in the tomato paste, cumin, salt, garlic powder, oregano, and Tabasco sauce. Bring to a boil, then let simmer for about 10 minutes.

Now we get to the real stuff... the beef enchiladas! The original recipe calls for corn tortillas cooked in oil, but I find it's a lot faster and less messy to use flour tortillas instead.

Beef Enchiladas Recipe:
1 1/2 lbs ground beef
1 bunch of green onions
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 package flour tortillas (around 20 soft taco or fajitas size tortillas)
Enchilada sauce

Mix cheeses in a large bowl and set aside. Chop up green onions and set aside in another bowl.

Brown ground beef in a skillet, making sure to break it up well. Drain the beef.

Evenly sprinkle about 1/4 of a cup of ground beef on the bottom of a 9 x 13" baking dish.

Start assembling the enchiladas by placing a spoonful of beef, a bit of cheese and onions in the center of a tortilla. Roll up the tortilla and place it seam-side down in the dish pan. Continue until the pan is filled up. There should be onions and cheese left over.

Pour the sauce over the enchiladas until they are completely covered. Sprinkle the remaining cheese, onions, and beef over the top.

Cover the dish with foil and bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until cheese is thoroughly melted and the sauce is bubbling.

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