This was my mothers recipe. It is made with ground beef, is easy to make, and simply delicious!!!"Very delicious and very simple! A new family favorite! (Picture must belong on a different recipe. The picture does not match up with this recipe so don't worry all the green stuff on top or all the red sauce!) I've made the recipe twice. One time as is using ground beef, one time using left-over roast beef that I shredded and chopped. Both were great, I'll be making it again the next time I have left-over chicken or pork. A great everyday recipe that can easily be adjusted to suite family taste." - DaddyBlues
Yield: 4 Ready in 1 hours
836 people trying soon
|1 1/2 poundsGround beef|
|1 mediumonion; chopped|
|1 15.5-oz canrefried beans|
|1 cupCorn oil|
|12 Corn tortillas|
|1 tomato; peeled and chopped|
|-- Cheese Sauce --|
|1 1/2 cupscheddar cheese; (6-ounces)|
|4 tablespoonsbutter; (1/2 stick)|
|1/4 cupAll-purpose flour|
|4 dropstabasco or your favorite pepper sauce; (more or less to taste)|
|1 15-oz canenchilada sauce; mild or to taste|
|3/4 cupripe olives; sliced (plus additional for garnish)|
Enchilada Casserole Preparation
Preheat oven to 350 degrees F.
Cook ground beef and onion in a large skillet until meat is browned and onions are teneder; then drain. Stir in refried beans, salt, and pepper; stir well. Cook meat mixture over low heat for 10 minutes. Heat oil in a small skillet over medium heat until a drop of water instantly vaporizes when placed in the pan. Using tongs, quickly dip corn tortillas in the oil until soft, about 15 to 20 seconds (don't allow them to become crisp). Place cooked tortillas on absorbent towels to drain. Spoon about 1/3 cup meat mixture onto each tortilla, top with some tomatoes and roll up tightly. Place rolled tortillas, seam down, in a lightly greased 9- by 13-inch baking dish. Pour cheese sauce over top. Bake in a 350 degree F oven until hot and bubbly, about 20 to 25 minutes. Garnish with sliced ripe olives, if desired.
To make cheese sauce:
Melt butter in a medium sauce pan, blend in flour and seasonings. Cook over low heat till smooth and bubbly. Remove from heat. Stir in milk and enchilada sauce. Return to heat and bring to a boil. Add olives, pepper sauce and cheese. Stir until cheese melts.
For a nice variation on my mothers recipe, when preparing the meat mixture for the filling, I will sometimes add one undrained 4-1/2 ounce can of diced green chili peppers along with the refried beans.
If desired, an easier, less messy, and healthier way of softening the tortillas this is to spray or lightly brush both sides of them with regular cooking oil (commercial cooking sprays work fine). Then place them (6 to 12 at a time) in a plastic tortilla warmer, or wrap them in a tea towel, and microwave for 30 to 60 seconds on high, or until they are very hot and pliable.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?