My Favorite Beef Enchiladas don’t come from a Mexican restaurant.
My Favorite Beef Enchiladas
Hi. It’s Lois in the kitchen, telling you about my favorite Beef Enchiladas. I make them at home in my kitchen. Since Don and I have recently been in Texas, I thought it would be appropriate to post My Favorite Beef Enchiladas recipe.
When I make my favorite Beef Enchiladas, I make everything, including the tortillas, from scratch. Personally, I like my enchilada tortillas a bit thicker than the ones you can buy at the grocery store. This recipe came from Betty Crocker’s International Cookbook, one of my favorite cookbooks.
Enchiladas are tortillas rolled or folded around a filling, usually made with meat or chicken and then baked in a spicy sauce. They are one of my favorite Mexican dishes. Beef Enchiladas (or chicken) do take a good bit of time and effort, but the are worth the trouble!
I make my tortillas by hand, but many people use a tortilla press, which makes the whole process simple. This is the one I would buy if I was getting one.
My Favorite Beef Enchiladas
The sauce is my favorite part of this fabulous Beef Enchilada.
- 1 1/2 pounds lean ground beef
- 2 cups shredded Monterey Jack cheese
- 3/4 cup sliced green onion (or chopped onion)
- 3/4 cup dairy sour cream
- 3 tablespoons fresh snipped parsley
- 1/4 teaspoon pepper
- 3 15-ounce cans tomato sauce
- 1/2 cup chopped green pepper
- 3 teaspoons chopped green chilies (or more to taste)
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 1/3 cup sliced pitted ripe olives (drained)
- 1/3 cup Crisco
- 3 cups all-purpose flour
- 1 1/2 teaspoon salt
- 3/4 cup water
- Fry the ground beef until light brown; drain.
- Remove from heat.
- Stir in 1-1/2 cups cheese, onion, sour cream, parsley, and pepper.
- Cover and reserve.
- Heat tomato sauce, green peppers, chiles, chill powder and cumin to boiling; reduce heat.
- Simmer uncovered 5 minutes.
- Mix salt and flour.
- Cut Crisco into mixture thoroughly.
- Add water; stir until dough almost cleans the side of the bowl.
- Add a little more water if necessary.
- Turn dough onto a lightly floured board.
- Knead until smooth, 15-20 times.
- Divide dough into 10-12 equal parts.
- Shape each part into a ball.
- Roll into 7-inch circle.
- Cover remaining balls of dough with damp cloth to prevent drying.
- Cook each tortilla on an ungreased hot griddle until golden brown, turning once, 1-2 minutes.
Spoon about 1/4 cup beef mixture onto each tortilla. (I do this as soon as each tortilla is cooked. I don't wait to do all the tortillas and then assemble.)
- Fold tortilla around filling.
- Place in an ungreased baking dish.
- Pour hot sauce over enchiladas.
- Sprinkle with remaining cheese.
- Cook uncovered in a 350F degree oven until bubbly, about 20-30 minutes.
- Garnish with olives about 5 minutes before removing from oven.
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Beef Enchiladas Nutrition Label
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