BLONDIE'S TEX-MEX BEEF ENCHILADAS

Blondie Pussycat

By
@blondie8080

I have been making these as long as I have been an adult. They rock! Over the years, I tried to change them, but this is still the original ones my family likes the best. I hope you enjoy them.


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Comments:

Serves:

4-5

Prep:

25 Min

Cook:

30 Min

Ingredients

2 Tbsp
canola oil
1
small or 1/2 medium sweet yellow onion, finely chopped
2 clove
garlic, finely minced
1 1/2 lb
very lean ground beef (90/10 or 93/7)
1 tsp
ground cumin
1 Tbsp
chili powder
1 large
can chili, no beans (i use wolf brand) & 1/2 cup water
10-12
corn tortillas
8 oz
sharp cheddar cheese, shredded

Directions Step-By-Step

1
In large hot skillet, pour in oil. Heat till shimmery. Add onions and saute' for 2-3 minutes on med heat. Add garlic and saute for 1 minute.
Add ground beef, cumin and chili powder; break up into very small crumbles. Cook till not pink. Set aside.
2
In saucepan warm canned chili, and about 1/2 cup water, stirring frequently till bubbly. Turn off heat.
3
Pre heat oven to 350*. Spray Pam in a 13"x9" pyrex or baking pan. Pour enough chili in pan to cover the bottom.
4
In a small hot non-stick skillet, add small amt water (about 1 TBSP.) With tongs, put a tortilla in skillet; turn in 10 seconds;remove from pan in 10 seconds. Place in baking pan and fill w/ 1/4 cup meat mixture and roll tortilla; place seam side down. Repeat with remaining tortillas till pan is full.
5
Pour rest of chili on top of enchiladas. Now sprinkle with cheese. Bake for 15-20 minutes, or till cheese is bubbly and turning brown around edges of pan.
6
Serving Suggestions: Serve with mexican rice and beans of style and choice (pintos or black). Also have crispy tortilla chips (I use Calidad) and salsa.
7
~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~

About this Recipe

Course/Dish: Beef, Chili, Tacos & Burritos
Regional Style: Mexican
Hashtags: #cheese, #enchiladas