The Pioneer Woman Tasty Kitchen
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Beef Enchiladas

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

Warm and comforting. My Dad, the picky eater even liked these.

Ingredients

  • 1 pound Ground Beef
  • Salt And Pepper
  • 2 cloves Garlic, Minced, Divided
  • 1 can Green Chilies, Divided, 4 Ounce Can
  • 3 Tablespoons Vegetable Oil
  • 1 whole Onion, Chopped Finely
  • 1 can Tomato Puree (15 Oz)
  • 1 teaspoon Cumin
  • ½ teaspoons Coriandar
  • 2 teaspoons Chili Powder
  • 1 teaspoon Sugar
  • 10 whole Corn Tortillas
  • 2 cups Cheddar Cheese

Preparation

Heat a large skillet over medium high heat. Add the ground beef, season with salt and pepper and cook 3 minutes or so, then add 1 minced garlic clove. Continue cooking until meat is no longer pink. Remove from heat, drain then place beef in a large bowl. Stir in half a can of green chilies. Set aside.

Heat oil in a medium saucepan over medium heat then add in onion. Cook until almost tender then add in remaining garlic. Cook until fragrant then add in tomato puree, cumin, coriandar, chili powder, remaining chilies, and sugar. Stir together and cook over low heat (don’t let it bubble too much) for about ten minutes or so, longer if needed. Adjust seasonings if necessary. I add in a little ground red pepper for spice. Add a few spoonfuls of the sauce to the beef, just until it’s moistened.

Wrap tortillas in a paper towel and microwave for 30 seconds to one minute, until they are soft. Place one spoonful of filling in center of each tortilla, along with a sprinkle of cheese then roll up and place in glass baking dish. Repeat until all meat is gone. Pour remaining sauce over enchiladas then top with the rest of the cheese.

Bake at 350F for about 30 minutes or until hot and bubbly.

One Comment

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BaileysMom on 1.14.2011

I ended up using probably closer to 2.5 pounds of ground beef, so I didn’t have quite enough sauce to go around. If you like a lot of sauce on your enchiladas, you’ll probably want to double the amounts here.

5 Reviews

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beckyw on 9.28.2013

Maybe it’s because I’m from Texas, but this sauce was too sweet for me. Although the flavor was good, the taste was not “authentic”.

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Dalt's Mom on 12.10.2011

Great Recipe!!! Have made twice for my family and friends and they love it.

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Jackie on 7.22.2011

These were good. The sauce is a nice alternative to the pre-made stuff.

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household6 on 5.6.2011

We had this last night for cinco de mayo! It was really good. This sauce, although simple, is way better than the canned stuff!!!

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BaileysMom on 1.14.2011

Easy to make, uses basic ingredients, and very tasty!

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