West of the Fox Enchilada Topping/Filling

READY IN: 1hr 15mins
Recipe by EdsGirlAngie

This is for the meat-lovers! I normally create ground beef dishes with meat substitutes in mind, but I don't believe that this can be duplicated in that way. I created this totally for my boyfriend; it's not "saucy", tomato-ey and loaded with hot peppers, but it's full of the aroma and flavor of cumin and garlic. Sprinkle a little Oaxacan cheese (kind of a "Mexican string cheese") in the enchiladas, too, and try this recipe in tacos or taco salad as well. And not a single store-bought packet of anything sacrificed its life to make this dish!

Top Review by Bobtail

I have had this in my cookbook for a while and am sorry it took me so long to prepare it! It is delicious! I reduced the recipe amount by 1/3 because I only had 1 lb. of ground beef. I only used a smidgen of cumin, because I don't like to really taste it as the "main feature" in a recipe. Other than this, I followed the reciped as directed. I did find that I did not need to simmer as long as the recipe called for. I used this to make what I call a "stack". In a pie plate, I layered as follows, 1 flour tortilla, enchilada filling, homemade salsa, cheese and repeated the layering, ending with a flour tortilla on top spread with salsa and cheese! Popped it in the oven for 15-20 minutes and it was delicious! DH and I really enjoyed this! Thanks EGA!

Ingredients Nutrition

Directions

  1. In a saucepan, cook ground beef, garlic and green onion until meat is browned and cooked through.
  2. Add cumin, oregano, tomato paste, beef broth, flour, salt and pepper.
  3. Continue to cook, covered, for 30 minutes.
  4. Uncover and cook another 20 minutes or so, until thickened up a little.
  5. Serve as a topping and/or filling for corn tortilla enchiladas with cheese; works well as taco meat also!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a