A nice authentic enchilada gravy, a tasty ground beef filling, and melty cheese are the keys to a superb Tex-Mex Beef Enchilada.
Today, we’ll show you how to effortlessly prepare a superior version of this Tex-Mex staple, as well as how to produce a flawless, foolproof enchilada gravy, the key to the most flavorful beef enchilada filling, and fun side dish ideas!
Before baking, cheese-filled tortillas are topped with a spicy beef sauce and cheese. This dish was a staple of my childhood in South Texas!
Wonderful Tex-Mex enchiladas that are simple to prepare, visually appealing to serve, and delightful to eat. Prepare your taste buds for this delicacy.
Hoverdminsite 2 Years Ago No Comments FACEBOOK Tex-Mex Beef Enchiladas
Ingredients
1 tablespoon extra virgin olive oil
1 finely diced yellow onion
1 pound ground beef (80/20)
If preferred, 4 tablespoons TAK’s Tex-Mex Blend or a packet of store-bought taco seasoning
4 tbsp unsweetened butter
6 tbsp. all-purpose flour
4 cups beef broth, unsalted*
1 tablespoon Kosher salt
1 tablespoon cumin
1 tsp. chili powder
1 tsp black pepper
Approximately 16-20 corn tortillas
1 cup freshly grated Cheddar cheese
1 cup freshly grated Monterrey Jack cheese
Instructions
Preheat the oven to 350°F and prepare a 913″ oiled casserole dish.
In a large sauté pan over medium-high heat, heat the olive oil. Sauté the onion for 5-8 minutes, or until softened. Break up the ground beef and TAK’s Tex-Mex Blend using a wooden spoon. Cook for 10 minutes, or until no more pink remains and the chicken is thoroughly done. Remove the beef mixture from the heat and place it in a basin. Save until ready to use.
Return the sauté pan to the stovetop and heat it over medium heat. Allow the butter to melt. Pour in the flour and stir to make a roux. Allow for 2-3 minutes of cooking time. Begin by adding a splash of beef broth at a time, stirring vigorously after each addition until all of the liquid is incorporated. Salt, cumin, chili powder, and pepper to taste. Cook for 7-10 minutes more, stirring regularly and allowing to thicken.
Pour just enough sauce into the casserole dish to cover the bottom.
Add 14 cup Monterrey Jack and Cheddar to the beef mixture and toss to combine.
Dampen two paper towels and wrap them around half of the tortillas. Repeat with the remaining paper towels and tortillas. Microwave for 30 seconds to 1 minute, or until warmed and malleable.
Add 2 tbsp of beef filling to each tortilla and roll tightly. Place the dish seam-side down. Continue rolling enchiladas and arranging them side by side in the dish until no more can be fit.
Pour the remaining sauce over the enchiladas and top with the remaining cheese.
Bake for 20 minutes, covered with aluminum foil. Remove the foil and bake for 15 minutes more, uncovered. Allow to cool before serving and enjoying.
