Ground Beef Enchiladas With Red Sauce

Submitted by Megans Mommy

"I dont like the store bought red enchilada sauce, so I make my own. You can use any beans you like, black, pinto, chili or kidney. I have also left the beans out, and spread the tortilla with refried beans before adding the beef mixture. Either way is great. I like to make the sauce and beef mixture the night before, then all I have to do is assemble and bake, and its super easy. This recipe freezes well. Sometimes I like to make a double batch of the sauce, and freeze for later use."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4

ingredients

• 29.58 ml olive oil
• 2 garlic cloves, minced
• 59.14 ml onion, chopped
• 113.39 g green chilies, chopped
• 680.38 g tomato sauce
• 170.09 g tomato paste
• 354.88 ml water
• 29.57 ml chili powder
• 0.61 ml cayenne pepper
• 19.71 ml cumin
• 0.61 ml black pepper
• 0.61 ml salt
• 453.59 g ground beef
• 236.59 ml black beans, drained and rinsed
• 118.29 ml onion, chopped
• 473.18 ml cheddar cheese
• 8 large flour tortillas

directions

1. Add the onion and garlic to a large saucepan with the olive oil. Saute 5 minutes. Add the green chilis, tomato sauce, tomato paste, water, chili powder, cayenne, cumin, pepper and salt. Bring to a low boil and simmer covered for 30 minutes. Let cool to room temperature.
2. Saute with the ground beef and onion until cooked through. Drain. Add the beans to the beef mixture. Add 2/3 cup of the enchilada sauce to the beef mixture and stir.
3. To each tortilla, add 1/2 cup ground beef mixture.
4. In a 9x13 pan, add 1 cup enchilada sauce. Put the filled torillas in the baking dish seam side down. Pour the remaining sauce over the tortillas.
5. Bake in an oven at 350 degrees for 20 minutes covered with foil. Remove the foil and top with shredded cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted. Serve with salsa and sour cream if desired.

Reviews

[Kristi Waterworth]

These were super awesome! I did make a few changes, but I don't think they really changed the personality of the dish. We're gluten free, so I used corn tortillas and used leftover refried beans instead of canned beans. As you can see in my photo, we garnished with a roughly chopped bunch of cilantro, about 1/2 cup of cheese and 2 large heirloom tomatoes, chopped roughly. YUM!!!