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Beef And Cheese Enchiladas Recipe

Experience the authentic taste of Texas with these incredible Beef and Cheese Enchiladas! Inspired by Linda West Eckhardt's "The Only Texas Cookbook," this recipe uses corn tortillas (no flour here!) and a rich chili gravy for an unforgettable flavor experience. It's a labor of love, but the result is well worth the wait. Get ready for bubbly cheese, tender beef, and a taste of true Texan culinary tradition.

Prep Time 30 mins
Cook Time 105 mins
Calories 803.7 kcal
Protein 53g
Rating 5.0 (1 Reviews)
Beef And Cheese Enchiladas 91

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Cheese Enchiladas

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How to Make Beef And Cheese Enchiladas

  1. Melt 1/2 cup of lard in a large skillet over medium heat.
  2. Whisk in 1/4 cup of flour and cook, stirring constantly, until a light roux forms (about 2-3 minutes).
  3. Stir in 2 tablespoons chili powder, 1 1/2 cups water, and 1 teaspoon salt.
  4. Bring to a simmer and cook, stirring occasionally, until the gravy thickens slightly (about 5-7 minutes). Set aside. This is your chili gravy.
  5. While the gravy simmers, chop 1 large onion and saute in a separate pan until softened. Set aside.
  6. In another skillet, brown 1 pound of ground beef. Drain off any excess grease.
  7. Lightly grease a 9x13 inch Pyrex baking dish.
  8. Heat 2 cups of vegetable oil in a large, heavy skillet over medium-high heat. The oil is ready when a drop of water sizzles and immediately evaporates.
  9. Using tongs, carefully dip each corn tortilla into the hot oil, turning once, until lightly golden brown. Remove and drain on paper towels.
  10. Lay a single fried tortilla in the chili gravy, turning to coat both sides.
  11. Place the coated tortilla in the prepared baking dish.
  12. Fill each tortilla with a spoonful of the cooked ground beef, sauteed onions, and shredded Monterey Jack cheese. Roll up and place seam-down in the baking dish.
  13. Repeat steps 10-12 until all tortillas are used. If you have leftover beef, cheese and onions, spread it over the top of the enchiladas.
  14. Pour any remaining chili gravy over the enchiladas.
  15. Preheat oven to 400°F (200°C).
  16. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
  17. Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

15g

Fat

103g

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Eggs Dairy Mexican Cheese 4 Hours Or Less