blondie's tex-mex beef enchiladas

Name: BLONDIE'S TEX-MEX BEEF ENCHILADAS
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoon(s) canola oil; 1 - small or 1/2 medium sweet yellow onion, finely chopped; 2 clove(s) garlic, finely minced; 1 1/2 pound(s) very lean ground beef (90/10 or 93/7); 1 teaspoon(s) ground cumin; 1 tablespoon(s) chili powder; 1 large can chili, no beans (i use wolf brand) & 1/2 cup water; 10-12 - corn tortillas; 8 ounce(s) sharp cheddar cheese, shredded

(2 RATINGS)

118 Pinches 1 Photo

Blondie Pussycat

The Rockies!, NM

Updated on Sep 27, 2011

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.

Rate

prep time 25 Min

cook time 30 Min

method ---

yield 4-5 serving(s)

Ingredients

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

How To Make blondie's tex-mex beef enchiladas

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.

Step 2

In saucepan warm canned chili, and about 1/2 cup water, stirring frequently till bubbly. Turn off heat.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7

~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~
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