Recipe: Appetizing Ground meat enchiladas

Recipe: Appetizing Ground meat enchiladas Delicious, fresh and tasty.

Ground meat enchiladas. Responsibly Raised Beef on Family Farms. I usually make chicken or seafood enchiladas with a green or red sauce and I thought the ground beef would be a nice change. Place enchiladas seam side down in the baking dish.

Cover enchiladas with remaining sauce and cheese and sprinkle with olives.

Brown ground beef until thoroughly cooked; drain.

Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish.

You can cook Ground meat enchiladas using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Ground meat enchiladas

1. Prepare 3 of small peeled potatoes.

2. It’s 1 of medium onion.

3. You need 3 of garlic wedges.

4. You need 1.5 pounds of ground meat.

5. You need 1/2 tablespoon of cumin.

6. You need of Salt and pepper to taste when browning meat.

7. You need 1 tablespoon of chili powder.

8. It’s 1 can of diced chili and tomatoes.

9. Prepare 1.5 cans of tomato sauce (for sauce).

10. Prepare 1 tbsp of cumin (for sauce).

11. Prepare 2 tbsp of chili powder (for sauce).

12. Prepare 2 of minced garlic wedges or powder garlic (for sauce).

13. You need 1 can of chili (for sauce).

Pour remaining enchilada sauce over top.

While you could certainly make all of the ingredients from scratch, we use packaged Spanish rice and an envelope of taco seasoning as a shortcut.

It's ground from lean sirloin, so it won't exude as much fat and grease as it cooks.

If you have any remaining ground beef, sprinkle it over the top of the rolled enchiladas.

Ground meat enchiladas step by step

1. Dice the half the garlic and onion. Dice potatoes and cook with 2 tablespoons of butter. Add salt and pepper. Add 1 tbsp ground comino (cumin). Cook until browned and potatoes are tender. Then drain on paper towel on plate.

2. Add ground meat, the other half of the garlic, onion and brown. Add salt, pepper, 1 tbsp comino (cumin) and chili powder. Drain. Put back on stove and add can of drained diced chili and tomatoes. Add one can of tomato sauce. You can add a bit of water if too thick, but very little. Get your sauce going now in a 2 qt sauce pot. I also grate my cheese while the meat is cooking..

3. Once meat and the stuff you put in it is done, add your potatoes, mix and place in bowl. Add two cups of grated cheese of choice. Mix it up and set aside..

4. Put your sauce together. Add one can of no bean chili. Mix it up. Place on a low heat. At this time heat your oven to 350 degrees. In a small egg pan add oil to about 1/3 rd full. Heat on med low. Once warm place corn tortillas, one at a time, into the warmed oil to soften. The oil is hot enough when the tortilla get a few bubbles as if to fry. They will soften quick so watch them close..

5. Sauce pic.

6. Get a 13x9 pan ready. Spay with nonstick spray. Put your softened tortilla on plate, add one or two tbsp of meat mixture onto tortilla and roll it up. Place face down into pan in a row. Pour sauce on top. Add more diced onions and shredded cheese on top. Place in oven until cheese is melted..

7. All rolled, sauce on top, covered with cheese and onions. Place in the oven until cheese is melted..

8. The final product.

Spread the rest of the enchilada sauce over the top of the tortillas, making sure to coat each tortilla.

The ground beef enchiladas I grew up with are a little different from these.

Instead of using taco seasoning to flavor the meat, like I do here, my mom would mix a package of cream cheese and an egg in with the cooked ground beef and onion and just pour a can of red enchilada sauce over them.

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Beef - This is a recipe for beef enchiladas so it's made with ground beef.