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!
- 1 1⁄2 lbs ground beef
- 3 cloves garlic, minced
- 1 green onion, sliced (white and a little green)
- 2 teaspoons cumin
- 1 teaspoon oregano
- 3 ounces cans tomato paste
- 7 ounces cans beef broth
- 1 teaspoon flour
- 1 teaspoon salt
- black pepper
Directions See How It's Made
- In a saucepan, cook ground beef, garlic and green onion until meat is browned and cooked through.
- Add cumin, oregano, tomato paste, beef broth, flour, salt and pepper.
- Continue to cook, covered, for 30 minutes.
- Uncover and cook another 20 minutes or so, until thickened up a little.
- Serve as a topping and/or filling for corn tortilla enchiladas with cheese; works well as taco meat also!