Community Pick
Ground Beef Enchiladas
photo by looneytunesfan
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6
ingredients
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Enchilada Sauce
- 1⁄4 cup shortening
- 1⁄4 cup flour
- 2 tablespoons chili powder
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 2 cups water
- 2 (8 ounce) cans tomato sauce
- 3 teaspoons beef bouillon granules
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Enchiladas
- 1 1⁄2 lbs ground beef
- 1 onion, chopped
- salt
- pepper
- 1⁄2 cup oil
- 1 dozen corn tortilla
- 6 ounces sliced olives
- 3 cups cheddar cheese, grated
directions
- In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long).
- Add seasonings making a paste.
- Add water gradually then add tomato sauce and add beef granules.
- Cook until thick stirring constantly.
- In separate skillet, cook ground beef and onions until done; drain.
- Salt and pepper to taste.
- Place 1/2 cup oil in pan and heat.
- Heat the tortillas in oil, one by one.
- Dip the tortillas in the sauce.
- Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinkle of olives to each and a little sprinkle of cheese.
- In a 9x13 pan spread a thin layer of sauce on bottom.
- Roll up enchiladas and place in pan.
- Cover enchiladas with remaining sauce and cheese and sprinkle with olives.
- Bake in oven at 350°F degrees for 30 minutes.
Reviews
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These turned out well but I did add some smokey paprika to the sauce to ramp up the flavor a bit more. I think next time will add chopped green chilis to the beef mix also. Southwest flour tortillas also added to the flavor. I skipped the messy step of dipping the tortillas in sauce. I ladled a little on the tortilla, swirling it around the tortillas, then added the beef mix and cheese, rolled them up and added the remaining sauce on top and this worked well.
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This was really quite good. I'm giving it 4 stars instead of 5, because I did have to make quite a few changes to suit our tastes. I ended up throwing the first batch of sauce out, I made it as directed, with shortening, but when I tasted it, I could TASTE the shortening. Not good. I made the sauce again, with butter, and it was fantastic! The beef mixture was way too bland, so I added a can of Rotel tomatoes, a 6oz can of tomato paste, a couple of tablespoons of taco seasoning, and some water. I let it cook down, until all the liquid had evaporated, and stirred in a ladle of the enchilada sauce, and it was GREAT! Everything else I kept the same, except I also used flour tortillas, and did not fry them. This was a wonderful springboard recipe, and I thank you so much for posting, it, we really enjoyed it!
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My family loves this sauce!! But if using high-sodium Knorr beef bouillon granules, it's important to taste the finished sauce before adding any salt. I've found it's best to omit the salt altogether. Also, I like to replace a tablespoon of the shortening with a tablespoon of bacon fat for a quick way to increase the great flavor of this enchilada sauce. Thanks!
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I agree with Melany, I will never buy canned sauce again! Thanx for the recipe, especially now that I am in a place where even the canned sauce is hard to find! TIP: when making the roux, melt the shortenong, then remove it from the heat completely, then stir in the flour and spices. You can return it to the heat afterwards, and not have to worry about burning the sauce. The shortening shouldn't put off smoke at any point. If it does, it's too hot, and that can go for grease in any recipe!
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Tweaks
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This sauce is the BOSS ;) I added a pinch of cinnamon to the sauce and used pepper jack cheese inside the enchiladas and cheddar over the top~ wowzers! We used flour instead of corn and didn't do the fryin of tortillas either, seemed unnecessary. This one is the new gold standard~ enchiladas with a side of spanish rice and refried beans I'm thinkin of chargin em 9.95/plate ;) (oh yeah, they're THAT good!) thanks Sheri!
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Hey thanks so much for sharing this recipe! I took the time to read the reviews, as I haven't made enchiladas in a long time and then my husband asked for them! The sauce worked quite well. I made half of it for 4 enchiladas. I used 1 tbsp light butter instead of the shortening, and only 1 tsp of chicken bouillon. I did season up the beef (we use extra lean) w/ taco seasoning, and used some enchilada sauce in the filling, too. The olives were a nice touch (put some in the filling, too) and I used low fat Mexican cheese. I skipped the oil part, as others did, and used whole wheat tortillas. Thanks so much for sharing!
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Yummy! Used butter instead of shortening, no other changes. This was more meat and more enchilada sauce than I needed for twelve enchiladas. Even so, next time I'd double the sauce recipe and put some back in the freezer. I switched to Penzeys spices a number of years ago and chili powder is one of their products that I like best. I do think it makes a big difference here. Thanks for sharing the recipe!
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My family loves this sauce!! But if using high-sodium Knorr beef bouillon granules, it's important to taste the finished sauce before adding any salt. I've found it's best to omit the salt altogether. Also, I like to replace a tablespoon of the shortening with a tablespoon of bacon fat for a quick way to increase the great flavor of this enchilada sauce. Thanks!
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Terrific recipe - I will never buy canned sauce again! I used flour tortillas, which is a bit different - but so good (my daughter won't eat corn tortillas anyway). The sauce is perfect, and so easy! I pretty much followed the recipe exactly. Only change I made was using veg. oil instead of shortening and added minced garlic when browning the flour mixture (instead of adding garlic powder to the sauce). Served with diced avocado and sour cream on the side.
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RECIPE SUBMITTED BY
Sheri-bdb
Seattle, Washington
I grew up in California and now live in Seattle Washington,and I really love it here! I've been cooking since I was about 10 and still enjoy cooking till this day. I don't really have a favorite food as I enjoy many different dishes. I do really enjoy cooking on a smoker, the taste is out of this world. I also enjoy barbecue, Italian, Mexican and Chinese just to name a few. As you will notice I also enjoy taking pictures of dishes I make, there's nothing like getting that great shot. Thank you for stopping in, I hope you enjoy my site!