1/1 Photo of West of the Fox Enchilada Topping/Filling
1 hr 15 mins
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!
My Private Note
Units: US | Metric
- 1In a saucepan, cook ground beef, garlic and green onion until meat is browned and cooked through.
- 2Add cumin, oregano, tomato paste, beef broth, flour, salt and pepper.
- 3Continue to cook, covered, for 30 minutes.
- 4Uncover and cook another 20 minutes or so, until thickened up a little.
- 5Serve as a topping and/or filling for corn tortilla enchiladas with cheese; works well as taco meat also!
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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