Mexican Layered Ground Beef Enchiladas
photo by Leslie
- Ready In:
- 1hr 50mins
- 2 tablespoons vegetable oil
- 3⁄4 cup all-purpose flour
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon garlic powder
- 8 (6 inch) flour tortillas
- 2 lbs lean ground beef
- 1 (1 1/4 ounce) package taco seasoning
- 8 ounces tomato sauce
- 1 lb colby-monterey jack cheese, shredded
- 1 large sweet onion, chopped
- In a medium saucepan, heat oil over medium low heat. Stir in flour until blended and light brown in color. Slowly pour in broth and whisk to make smooth gravy. Add chili powder, cumin, and garlic powder. Bring to boil and reduce heat to low and simmer for 8-10 minutes. Remove from heat and cool slightly. Pour gravy into a medium size bowl in which to dip tortillas.
- Brown ground beef in large skillet. Drain excess fat. Add one package of taco seasoning and tomato sauce and stir to combine. Bring to boil and then reduce heat to low and simmer 8-10 minutes. Remove from heat and set aside until ready to assemble layers.
- Spray bottom of 9 x 13 baking dish with non stick spray. Dip two tortillas into gravy and place into baking dish. Cover with one fourth of ground beef, cheese and onion. Repeat 3 times.
- Bake for 50-60 minutes at 350 degrees F.
Questions & Replies
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Halved for two and baked in smaller casserole. The "gravy" makes the dish - made it in a cast iron skillet and let it cool right in the pan for easy dipping and one less thing to clean up. Added 1TBL chopped pickled jalapeño pepper to the meat sauce and used homemade taco seasoning. Used more cheese than in the recipe - a blend of several Mexican cheeses.
This recipe just didn't work for me. The roux was very, very thick and it was difficult to dip the tortillas in without tearing them. It was very messy. The 8 ounces of tomato sauce was not enough liquid to boil and then simmer as the directions stated. I had to add water to it. I used 1.25 ounces of taco seasoning and it was very strong (this may be my fault since I used homemade seasoning, not packaged stuff). Two tortillas in a 9x 13 baking dish did not cover more than half of the surface of the baking dish. A quarter of the meat didn't even make a layer on that size dish either. I ended up using a 8x8 dish and had way too much meat for that. I should have stuck with the 9x13 pan and used more tortillas. I only baked for 30 minutes and the cheese on top was starting to brown. The flavors were very good, so I will be trying this again in the future and hopefully it will work out better! Thanks for sharing.
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Excellent! The tortillas soaked up the flavours and were wonderful, and even the bits that stick up out of the pan were not dry and leathery, but turned out like wonderfully flavoured crunchy chips. I used homemade vegetable stock in place of the chicken broth and the flavours were excellent. Please see my rating system: 5 stars for a recipes with buckets of flavour. Thanks !
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