HOW TO MAKE BEEF ENCHILADAS?
Beef Enchiladas coated in a handmade Enchilada Sauce with an extra flavorful, saucy filling. I save time by using the same basic Enchilada spice blend for both the sauce and the filling!
I like the fact that there are so many different types of beef enchiladas out there in the great wide universe. Simple ones, with a simple cooked beef filling, enchilada sauce, and (a lot of) cheese on top. Chilies, beans, corn, and even olives, and sometimes bacon, are added to the more upscale versions.
Discover how to create the greatest ground beef enchiladas in no time! Seasoned ground beef is folded up in soft corn tortillas and slathered in crimson sauce and melted cheese in this traditional Mexican dish.
My father was a huge fan of ground beef enchiladas, which are hard to get by at Mexican restaurants. As a result, we had to learn how to produce them ourselves. As a result, this ground beef enchilada dish was formed.
The seriousness with which we regard our Mexican food around here ensures that we have an ample amount of genuine and inspiring recipes. So you can try these enchiladas alongside our famous Mexican rice, but sometimes I’ve got a crowd so to feed them all, I’ll add in a batch of Refried Beans.
TO MAKE THESE ENCHILADAS, YOU’LL NEED FEW BASIC INGREDIENTS:
Lean ground beef, I used Approx. 470 grams.
Chunky salsa; we will need a cup to cup and half.
Canned red enchilada sauce, I used one can of 10-ounces.
Flour tortillas, I used 8 tortillas of 8-inches.
A pkg.Of Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups
In the beginning, I set the temperature of the oven to 350 degrees F and sparkle gently with a 9 to13-inch bakery spray.
Then I browned the ground beef in a large pan over medium-high heat.
I removed the extra fat from the meat and returned it to the skillet over medium-low heat, and cooked it, stirring constantly, until the salsa was well cooked, and I turned off the heat.
After that, I poured approximately half of the enchilada sauce Into the bottom of the prepared baking dish.
Following that, I toasted the tortillas according to the package guidelines and placed a quarter cup of the meat mixture in the middle of each tortilla and 1 heaping spoonful of cheese on top.
And I rolled each tortilla tightly and lay them seam-side down in the dish, and I poured over the remaining enchilada sauce and top with the remaining cheese.
Finally, I wrapped an aluminum foil tightly around the dish and baked for around 30 to 35 minutes.
THAT’S IT!!! THIS IS HOW TO PREPARE THEM FROM SCRATCH, JUST FOLLOW THE STEPS ABOVE, AND YOU’LL HAVE A QUICK AND EASY DINNER IN NO TIME!! A DELICIOUS DINNER THAT EVERYONE ENJOYS!!