Wednesday, May 28, 2008
Judy's Beef Enchiladas
Do you Mexican food? Do you sometimes crave the hot, spicy taste of enchiladas? I have the for enchiladas that I use every time one of my members has that craving.
My younger sister also makes delicious enchiladas and her son requests them every year for his dinner. She makes a wonderful green chili and cheese enchilada. They are a little more complicated; I usually opt for the quick and easy!
My mother's twin sister taught me how to make enchiladas at least 25 years ago. She said she always used El Paso brand tortillas, enchilada sauce and taco sauce. I prefer that brand, too, but if I can't find them in one of the local grocery stores I will use the brand available. My and I also prefer the mildest flavor of sauces; they can be found in Mild, Medium, and Hot. When I first started making these you could find the El Paso tortillas in a flat round can and that's what my aunt used. I haven't seen them in the grocery store lately. I substituted the bagged tortillas found in the bread section and they are great.
2 or 3 pounds ground hamburger (I prefer ground chuck)
2 small cans El Paso mild taco sauce
1 package of corn tortillas
2 cans El Paso mild enchilada sauce
½ cup chopped onion
1 16-ounce bar sharp cheddar cheese, grated
Brown hamburger meat. Add 2 small cans taco sauce and cook slowly while preparing the tortillas.
Having tortillas and paper towels handy, I quickly dip tortillas one at a time in and out of hot in a heavy skillet. I use a pair of tongs to lift them out of oil. Then I place them on a paper towel to drain. I usually get 4 on a paper towel, and then place another paper towel on top, then another 4 tortillas, layering them until you have used all of the tortillas. It's important to dip them in and out of hot quickly to soften them. If you skip this step the tortillas will become too brittle while baking.
Let the tortillas cool slightly so you can handle them without burning your hands. Fill each tortilla with about 2 tablespoons hamburger mixture and roll tortilla up. Place them in an oblong pan, such as a 13" x 9" x 2" Pyrex dish. After filling the dish, sprinkle chopped onion and shredded sharp cheddar cheese over rolled tortillas. Then pour 1 can mild enchilada sauce over all. Bake in a 350º oven for approximately 20 minutes.
There will be too many enchiladas for 1 pan; place the overflow in a smaller dish and pour the second can of enchilada sauce over them.
This can be a little messy but it will help if you gather everything together before you start cooking. Also, don't get the too hot or it will begin to splatter and pop. Take your time!
I serve mine with a great salad and chips. Enjoy!
When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.
All posts on this blog Copyright 2015 by Judy Shubert