Beef enchiladas recipe

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A beef enchiladas recipe that tastes great and is easy to make. Like all enchilada recipes, tortillas are first fried, then stuffed with various ingredients, rolled up, topped with sauce and cheese and then baked in the oven. These enchiladas are great when served with sour cream and chili tomato salsa.
Preparation time: 30 minutes, Cooking time: 12 minutes, Serves: 6 



Ingredients

1 Tbsp olive oil or vegetable oil
1 pound ground beef

1/2 cup vegetable oil
12 corn tortillas (8 inch in diameter)

For the filling preparation
2 Tbsp vegetable oil
1 onion, finely chopped
1-2 (4 ounce) cans diced chili peppers (adjust quantity to taste)
1 clove garlic, minced
4 cups tomato sauce (make your own or use ready made tomato sauce)
Salt and black pepper to taste

1 egg, beaten
1/2 pound Cheddar cheese, grated
Olive oil
Red sauce (recipe included below)
2 teaspoons vegetable oil

Directions

Ground beef preparation
In a saucepan or skillet over medium heat add the vegetable oil and ground beef and brown. Discard liquid and set the browned beef aside.

Tortilla preparation
Add the 1/2 cup vegetable oil in a saucepan over high heat and cook the tortillas for 10 seconds per side. Place tortillas between paper towels to absorb excess oil.

Enchiladas filling preparation
In a skillet over medium heat add the 2 tablespoons of oil and saute the onion until tender and translucent. Add the chile peppers, garlic, tomato sauce and browned beef and season with salt and black pepper to taste. Lower heat and simmer uncovered for 10 minutes, stiring often.

Enchiladas assembly
Dip a tortillas in the egg, fill with the enchiladas sauce mixture, roll and place in shallow, lightly greased baking dish. Repeat the process for each of the tortillas. Pour red sauce over the tortillas, top with the grated cheese and bake uncovered at 350 F for 10-15 minutes, until the cheese melts and turns slightly brown.

Serve with soure cream and tomato salsa.

Notes and tips

Recipe for red sauce

Ingredients

1 cup onions, finely chopped
1/2 cup olive oil
1/2 cup water
1/2 cup lemon juice
1 1/2 cup ketchup
2 1/2 tsp salt
1/2 tsp black pepper
A few drops of Tabasco sauce
(adjust to taste)

In a saucepan add the olive oil and onions and cook over medium heat for 5-6 minutes, until the onions are soft and translucent. Add the ketchup, lemon juice, water, salt, pepper and Tabasco sauce, lower heat and simmer uncovered for 15 minutes. Cool and store in the refrigerator for 6-8 weeks.

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