Ingredients for Mexican Beef Enchiladas
- 1 lb ground beef
- Garlic
- 1/2 teaspoon salt (total used)
- 1/4 cup apple cider vinegar
- Tequila
- Chili Powder
- Kidney Bean
- Salad Oil
- Onion
- 1/4 cup all-purpose flour
- 28 ounces (2 cans) crushed tomatoes
- Beef Bouillon Cube
- Boiling Water
- Green Chilies
- Ground Cumin
- 1/4 teaspoon black pepper (total used)
- Corn Tortillas
- Sharp Cheddar Cheese
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How to Make Mexican Beef Enchiladas
- **Prepare the Beef Filling:** Brown 1 lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 medium onion (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced) to the skillet. Cook until softened, about 5 minutes.
- Stir in 1 (15-ounce) can of undrained kidney beans, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 more minutes.
- **Make the Enchilada Sauce:** In a separate saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion (chopped) and 2 cloves garlic (minced) and cook until softened, about 5 minutes.
- Whisk in 1/4 cup all-purpose flour until smooth. Gradually whisk in 28 ounces (2 cans) crushed tomatoes, 1/4 cup apple cider vinegar, and 1 cup beef broth (from 1 bouillon cube dissolved in hot water).
- Bring to a simmer, stirring frequently. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Stir in 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- **Assemble the Enchiladas:** Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Fill each corn tortilla (about 12) with approximately 1/3 cup of the beef filling. Roll up tightly and place seam-down in the prepared baking dish.
- Pour the enchilada sauce evenly over the enchiladas.
- Top with 2 cups shredded cheddar cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let stand for 5-10 minutes before serving. Garnish with fresh cilantro and sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
17g
Fat
23g
Carbs
8g
