Beef Enchilada Recipe

The first Beef Enchilada Recipe listed here is good but not my favorite.

The second is more like my Mom made except for the beans. I don't remember my Mom's recipe but I do know it was all ground beef with onions and cheese. And then she put more onions and cheese on top with the sauce.

If you're an enchilada purist then use the homemade sauce.

Quick and Easy Beef Enchilada Recipe

1 lb. hamburger
1 (10 oz.) pkg. corn tortillas
1 small onion, diced
2 cups shredded cheese (Cheddar)
1 (15 oz.) can chili without beans

Preheat your oven to 350 degrees.

Brown the hamburger and then drain it and set aside.

Dilute the chili with water in skillet and heat until warm. Soften each tortilla in the chili until the tortilla is easy to work with.

Remove the tortilla from the chili and fill with about 1 tablespoonful of the hamburger. Sprinkle with the onion and cheese and roll up. Place in a shallow baking dish.

Repeat until all the tortilla shells are used. Sprinkle any remaining cheese and onion over the tortillas. Pour the chili over enchiladas. Put in oven at 350 degrees for about 10 to 15 minutes.

The Best Beef Enchilada Recipe

1 1/2 lb. Hamburger
1/4 cup diced green pepper
1/4 cup diced onion
1 tsp. Salt
1/3 cup taco sauce
1/2 tsp. Pepper
1/4 tsp. garlic powder
1 can refried beans
1 small can chopped ripe olives
3 cup Cheddar cheese
1 cup mild enchilada sauce
1 cup hot enchilada sauce
1 pkg. corn tortillas

Brown the hamburger along with the green pepper, onion, salt, pepper and garlic powder and then drain. Stir in the refried beans, olives and taco sauce and simmer.

Dip the corn tortillas into the heated enchilada sauce. Fill the tortilla with the meat mixture and grated cheese. Roll and place in 13 x 9-inch pan.

Pour the remaining sauce over all and top with lots of grated cheese. Heat at 350 degrees until sauce is bubbly and cheese has melted. Let set about 5 minutes before serving.

Homemade Enchilada Sauce

3 Tbsp. Oil
2 Tbsp. Flour
2 Tbsp. chili powder
1/4 tsp. Cumin
1/4 tsp. garlic powder
2 cup beef broth or 2 cubes beef bouillon and 2 c. water
2 (10 oz.) cans tomato puree
1/2 tsp. Oregano

Heat the oil in a 3 quart pan. Stir in the flour and cook until absorbed. Add the remaining ingredients along with some salt if desired. Simmer 15 minutes. Makes 4 1/2 cups.

I remember the first time I ordered enchiladas in a restaurant. It was at a little out of the way place in El Paso, Texas. I just ordered enchiladas expecting to get something similar to my Moms.

Not!!!!

There was no beef. It was a cheese enchilada. At the time I didn't know there was such a thing. From that point on if I order in a restaurant I check to see that they use a BEEF Enchilada Recipe.