Blondie Pussycat


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.

★★★★★ 2 votes
25 Min
30 Min


2 Tbsp
canola oil
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
corn tortillas
8 oz
sharp cheddar cheese, shredded


1In 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.
2In saucepan warm canned chili, and about 1/2 cup water, stirring frequently till bubbly. Turn off heat.
3Pre heat oven to 350*. Spray Pam in a 13"x9" pyrex or baking pan. Pour enough chili in pan to cover the bottom.
4In 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.
5Pour 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.
6Serving Suggestions: Serve with mexican rice and beans of style and choice (pintos or black). Also have crispy tortilla chips (I use Calidad) and salsa.

About this Recipe

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