Life changing beef enchiladas
by Pastryfish
Restaurant-quality ground beef enchiladas.
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INGREDIENTS
- 12-18 count small corn tortillas
- 1-1.5 lbs ground beef ; completely thawed
- 1 4 oz can green chilies ; drained
- 1 8 oz can diced/chopped tomatoes ; drained
- 1 16 oz can refried beans
- 2/3 count white or yellow onion ; chopped
- 1-1.5 tbsp jalapenos ; chopped/diced
- 1.5 tbsp garlic ; chopped/minced
- 0.5-1.5 tbsp chili powder
- 1 16 oz can/jar Enchilada sauce
- 3-4 cups cheddar cheese ; shredded
- 2 tbsp butter ; Optional
- 1-2 tsp Ground cumin ; Optional
- To taste Salt ; Optional
- To taste Sriracha hot sauce ; Optional
INSTRUCTIONS
Combine green chilies, tomatoes, onions, jalapenos, and garlic in a food processor, and process until pureed, then dump out into a large mixing bowl. Place 3-6 folded paper towels on top of the puree to soak up the excess water.
Place your ground beef and butter in a large skillet with about 1/2 cup of water. Brown the meat, stirring constantly to ensure it doesn't clump. As it is cooking, add the chili powder, ground cumin, and hot sauce. When meat is browned, add 1 cup of cheddar cheese, and continue to cook and stir until everything's thoroughly mixed together.
When the meat is finished, drain it through a strainer. Do not rinse.
Remove and dispose of the paper towels, and add the drained ground beef mixture to your vegetable mixture in the mixing bowl. Add in another cup of cheese. Stir everything together until mixed thoroughly.
Add 1.5-2 spoonfuls of the mixture you've just made to a corn tortilla, roll it up, and place it in a large casserole dish. Repeat this 12-18 times until most of the mixture is gone - leave about 2 enchiladas worth of mixture left in the bowl.
Add your refried beans, enchilada sauce, and 1/2 cup of cheese to the bowl, and mix thoroughly. Pour this over the top of your enchiladas, making sure it's evenly distributed and that there's no exposed tortilla anywhere. Pour more shredded cheese on top of everything until there's a fair layer of it and it's evenly distributed - you might not end up using all that remains.
Bake uncovered at 350 for 20-30 minutes, remove from heat and allow to cool for 10 minutes, and serve.
Makes 6-8 servings (2 enchiladas per serving).
NOTES
You can substitute the beef with any ground meat. I originally made this recipe with ground beef, but I now regularly use ground turkey, and the meal is still a life-changing experience.
I've found Kroger's store-brand enchilada sauces, whichever you like best, to be the best pre-made enchilada sauces out there. I've only seen three of them (I forget the exact names, but the green sauce, a chipotle red sauce, and one that's got 'Fire Roasted Tomato' or something in the name). They're in jars, not cans.
Serving size is 2 enchiladas.
I used ground turkey and the green sauce from Kroger, and this turned out awesome!
Pastryfish
mommyluvs2cook2
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (7g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 37 | ||
| Calories from Fat: 35 (95%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.8g | 5 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 10.2mg | 3 % | |
| Sodium 27.6mg | 1 % | |
| Potassium 9.6mg | 0 % | |
| Total Carbohydrate 0.7g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.7g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 37
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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