My Favorite Beef Enchiladas
The sauce is my favorite part of this fabulous recipe for Beef Enchiladas.
Beef, Main Course
Recipe Idea Shop/Lois Carter Crawford based on Betty Crocker's International Cookbook recipe
lean ground beef
shredded Monterey Jack cheese
substitute dairy free cheese for dairy free recipe
sliced green onion
or chopped onion
dairy sour cream
substitute vegan sour cream for DF
fresh snipped parsley
cans tomato sauce
chopped green pepper
chopped green chilies
or more to taste—I use jarred jalapeños
sliced pitted ripe olives
use gluten-free flour for GF or don't make your own and use premade corn tortillas
use sea salt for corn free recipe
Fry the ground beef until light brown; drain.
Remove from heat.
Stir in 1½ 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 ¼-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.
You can save a lot of time by using premade store-bought tortillas, but they aren't as tasty!
My Favorite Beef Enchiladas https://recipeideashop.com/beef-enchiladas/ May 5, 2021