Beef Enchiladas - Recipe

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BEEF ENCHILADAS

FILLING:

1 lb. ground beef chuck
1 clove garlic, finely chopped
1 tsp. salt
1 tbsp. vinegar
1 tbsp. tequila, cognac, or water
1 tbsp. chili powder
1 (1 lb.) can pinto beans, undrained

TOMATO SAUCE:

3 tbsp. olive oil
1 clove garlic, very finely chopped
1/4 c. chopped onion
2 tbsp. all-purpose flour
2 (10 1/2 oz.) cans tomato puree
Dash of ground cumin and ground pepper
1 tbsp. vinegar
1 beef bouillon cube
1 c. boiling water
2 tbsp. finely chopped green chilies
1/2 tsp. salt

ENCHILADAS:

10 canned or frozen corn tortillas
1 c. grated sharp Cheddar cheese or 1 c. cubed Monterey Jack cheese (4 oz.)

PREPARE FILLING: In medium skillet, over low heat, saute beef with 1 clove chopped garlic, 1 teaspoon salt, 1 tablespoon vinegar, the tequila and chili powder until beef is done. Stir in pinto beans.

MAKE TOMATO SAUCE: In hot oil in skillet, saute garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar, and bouillon cube dissolved in boiling water. Bring mixture to a boil, stirring over medium heat. Add chilies, cumin, salt and pepper; simmer, uncovered and stirring occasionally about 5 minutes. OR use pre-made enchilada sauce--two (10 oz.) cans Las Palmdas, Macayo, etc. found in Mexican food section of grocery store.

Preheat oven to 350 degrees.

TO ASSEMBLE ENCHILADAS: Place about 1/3 cup filling in center of each tortilla; roll up, arrange, seam side down in 9x13 inch baking dish. Pour tomato or enchilada sauce over all; sprinkle with cheese. Bake 25 minutes. Makes 10 small servings or 5 large servings.

NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly when ready to use.

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recipe reviews
Beef Enchiladas

· Mar 27 · #31308

Elle. (North Carolina) says:

So, I didn't have pinto beans and substituted with refried beans. Also, didn't have tequila or cognac and substituted with brandy.I added about 1/3 cup of water and the same about of picante sauce (hot) and more salt. I used the canned enchilada sauce and used extra sharp cheese. It was yummy.

· Dec 3 · #86086

Nika (United States) says:

My family DEVOURED the enchiladas tonight! I did not use the green chiles in the sauce and used white beans instead of pintos. It came out fantastic! Served with white rice made in the caldera and topped off with some sour cream, it was perfect!

· Nov 3 · #192707

J T (Maine) says:

I have been making this recipe for years. My family loves it.

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