Beef Enchiladas Recipe
Calcium Rich Beef Enchilada Recipe is my recommended appetizer which can be used to fulfill your little starving desire
Ingredients
- 2 tbsp oil
- ⅓ cup finely chopped onion
- 1 garlic clove, minced
- 1 beef flavor bouillon cube or 1 tsp beef-flavor instant bouillon.
- ½ cup hot water
- 1 16 oz can tomato sauce
- 1 to 2 tbsp chili powder
- 1 tsp sugar or sugar substitute
- ¼ tsp salt
- ¼ tsp cumin
- ½ cup cold water
- 1 tbsp cornstarch
- ¼ cup chopped onion
- 1 garlic clove, minced
- 2 tsp vegetable oil
- 1 to 1¼ lb Ground beef
- 4 oz can diced green chili peppers, drained
- ½ tsp salt
- 12 (6 inch) corn tortillas
- 4 oz (1 cup) shredded Cheddar cheese
- 4 oz (1 cup) shredded Monterey jack cheese
Directions
- To prepare enchilada sauce, in medium saucepan heat oil; saute ⅓ cup onion and 1 clove garlic until tender.
- Dissolve bouillon in ½ cup hot water; add to onion mixture.
- Stir in tomato sauce, chili powder, sugar, salt, and cumin.
- Combine ½ cup cold water and corn starch; gradually stir into tomato sauce mixture.
- Simmer to 15 minutes or until slightly thickened, stirring occasionally.
- To prepare beef filling, in large skillet; Brown ground beef and drain.
- Remove from pan.
- Add to the pan and saute ¼ cup onion and garlic clove in 2 tsp vegetable oil until tender.
- Stir in remaining filling ingredients, return beef, and ¾ cup of the enchilada sauce; simmer 10 to 15 minutes or until thickened.
- Heat oven to 375 degrees.
- Spread ½ cup of the enchilada sauce over the bottom of 12x8 inch baking dish.
- Set aside. In ungreased skillet, heat 1 tortilla over medium high heat about 15 seconds until warm, turning frequently.
- Fill each tortilla with 2 Tbsp beef filling; roll up.
- Place seam side down in prepared dish.
- Pour remaining enchilada sauce over filled tortillas.
- Bake at 375 for 15 minutes.
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