Spicy Beef Enchiladas
My father John is always begging me to make enchiladas! So this year upon his return from being a snow bird in Florida I will attempt to have 12 Tasty Tuesday's of Homemade Enchiladas. I'm trying out what I want to make & my husband Anthony is lovin' it!! These will be one that my Dad will love because the hotter the better for him. I will have to make a small dish of these w/o the heat for my little Momma. Anyway, these turned out fantastic & really star ***** the "Jalapeno Pepper" making you go back for seconds!
1 1/2 lbbeef, ground
1 pkgcheese, shredded
1/3 cjalapeno peppers, diced
1/3 cjalapeno peppers, sliced
2 - 3 Tbspjalapeno juice from jar
1/4 conion, spanish diced (optional)
2 cred enchilada sauce, homemade
1 tspcomplete seasoning (badia)
1 1/2 tspadobo seasoning
1/2 tspancho chili pepper, ground
How to Make Spicy Beef Enchiladas
- You'll want to make a good enchilada sauce and here is a recipe to do so. It doesn't take very long and it's 10 times better than can sauce. I promise you!! Click on the blue link right here and it will take you to the recipe. Red Enchilada Sauce
- You could make the sauce up the day before if you wanted. It's easy to make and I double the recipe because we like our enchiladas with lots of sauce.
Next, cook up your ground beef & onions in a pan. Add your 3 tbsp of jalapeno juice to the beef. Also add your seasonings to the meat. Drain if necessary and then put the meat in a bowl to cool down just a little.
- Now, add your jalapeno's to your ground meat and about 1/2 cup of cheese. You'll want to do this while the meat is still warm. It's just enough to help hold the meat together. Now, take a handful and place in the center of your tortilla. Once you have the meat in the center of the tortilla roll it up tightly but gently as you don't want to tear the tortilla.
- Add sauce to your baking dish just enough to cover the bottom. I used a 9 by 13 baking dish and made 12 enchiladas. Lay your rolled beef enchiladas in dish. Once finished, pour sauce all over the top and make sure you cover the corn tortillas. Add about 1/2 cup shredded cheese on top and then your sliced jalapenos.