Mexicanlayeredgroundbeefenchiladas Recipes

GROUND BEEF ENCHILADAS

Steps:

• Combine sauce mix with tomato paste and three cups water in a medium sauce pan. Bring to boil, reduce heat and simmer 15 minutes.
• Meanwhile, brown ground beef in a skillet. Drain fat.
• Add garlic salt, parsley flakes, chili powder, and vinegar, and mix well.
• Add 1/4 cup of the prepared sauce to the ground beef mixture.
• Pour 1/2 cup of sauce in a 12 x 8 x 2 baking dish.
• Place 1/4 cup of meat mixture on each of the tortillas.
• Roll tortillas and place seam side down in the baking dish.
• Pour remaining sauce over enchiladas.
• Sprinkle top with grated cheese.
• Bake in a 350 degree oven for 20 minutes; OR microwave for 10 minutes on 70% power.

MEXICAN BEEF ENCHILADAS

Steps:

• PREPARE MEAT FILLING:.
• Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
• Stir in undrained kidney beans.
• MAKE TOMATO SAUCE:.
• Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
• Stir flour into garlic/onion/oil until smooth.
• Stir in tomato puree, vinegar and dissolved bouillon cube broth.
• Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
• Add chiles, cumin, salt and pepper.
• Simmer, uncovered and stirring occasionally, about 5 minutes.
• TO ASSEMBLE ENCHILADAS:.
• Preheat oven to 350F and spray your pan with cooking spray.
• Place about 1/3 cup filling in center of each tortilla; roll up.
• Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
• Pour tomato sauce over all and sprinkle with cheese.
• Bake 25 minutes.
• NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
• Reheat slightly to serve.