How about serving tasty beef enchilada recipe tonight? It’s fairly simple, straight forward recipe, but boy, is it a delectable dish. I used to make this dish for office potlucks and people would go crazy for it.
If you have ever had an office potluck lunch, you know that everyone brings a dish of their choice. There are usually a few dishes that the crowd cheers for. Then, there are those dishes that everyone shies away from, perhaps a tuna casserole. Well, no fear of that with these enchiladas, they have always been the belle of the ball.
My Dad always says he doesn’t really like enchiladas that much. There are times when I like to help my Mom out, so when I make these beef enchiladas, it is no more work for me to make some extra so that I can give them to her for their dinner. My Dad of course always says, “They were good, but I really don’t like enchiladas.” Then, my Mom will tell me that he ate the leftovers, right out of the refrigerator, the next morning without heating them up. I figure he was either very hungry or they must have been some pretty tasty enchiladas.
Have a go at this beef enchilada recipe and see what you think.
If I have time, I usually make my own enchilada sauce. I have concocted a fairly simple sauce that enhances my enchiladas. Recipe link is shown below. But when I am in a crunch for time, I just use a canned red enchilada sauce and it satisfies my needs.
Beef Enchilada Recipe
- 1 lb ground beef
- 1/2 tsp garlic powder
- salt and pepper to taste
- 10 corn tortillas
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 onion, finely chopped
- 1 -2 1/4 oz can of sliced black olives
- 2 cups homemade enchilada sauce (or store bought of your choice)
- 1/4 cup shredded cheddar for topping
- Fry and break up meat, adding garlic powder and salt and pepper. Set aside.
- Warm a small frying pan over medium-high heat and cook the tortillas to make them pliable, about one minute or less per side. This will insure that the tortillas will not crack and come apart when you try to roll them. You want them to be pliable, but not to soft or they will be mushy when cooked.
- Spray glass baking dish with nonstick cooking spray or, cover bottom of baking dish with heavy foil. Place tortilla on plate. Starting a little to one end of the tortilla (not quite in the middle) and using a tablespoon, spoon cheese on to tortilla, then onions, then olives. Lastly spoon a rounded tablespoon of meat. Top with a tablespoon or two of enchilada sauce and roll starting with the end closest to the filling. Lay seem side down in the baking dish. When all enchiladas are rolled and in the baking dish, pour sauce over each one being sure to cover the surface to the end. Cover and cook in 350° oven for 25 minutes. After 25 minutes, remove cover, sprinkle with remaining cheese and cook uncovered another 5 minutes. Serve with Mexican rice and refried or charro beans.
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