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    You are in: Home / Recipes / West of the Fox Enchilada Topping/Filling Recipe
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    West of the Fox Enchilada Topping/Filling

    West of the Fox Enchilada Topping/Filling. Photo by Bobtail

    1/1 Photo of West of the Fox Enchilada Topping/Filling

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    EdsGirlAngie's Note:

    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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 27, 2005


      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!

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    • on December 11, 2003


      This is awesome! I made this for my bf and put it in burritos. I make burritos quite often with a store package of seasoning. He kept eating and saying "wow this is really really good tonight!" I finally told him why it was so good and now I have to make mexican ground beef this way every time. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2005


      Great flavor!! DH grew up "west of the fox" (Dekalb, Il.) so this caught my eye and caught his attention when I served the filling in tortillas with cheese and sour cream. Leftovers were rolled with ranch beans and frozen for quick lunches. I especially like the ingredients - no preservatives! We'll make these again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for West of the Fox Enchilada Topping/Filling

    Serving Size: 1 (1004 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 806.8
    Calories from Fat 474
    Total Fat 52.7 g
    Saturated Fat 20.0 g
    Cholesterol 232.3 mg
    Sodium 2500.3 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 2.5 g
    Sugars 5.5 g
    Protein 68.6 g

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