Ground Beef and Gooey Cheddar Cheese Enchiladas

Ground Beef and Gooey Cheddar Cheese Enchiladas

Ground Beef and Gooey Cheddar Cheese Enchiladas

 

¡Hola and happy Cinco de Mayo!

While our neighbors down in Mexico are celebrating their 150-year-old victory over the French military today, we, in the U.S., tend to celebrate slightly less important things on Cinco de Mayo like the taco. Or, in my case, the enchilada.

Enchiladas . . . Oh. My.

I love Mexican food, and enchiladas have to rank right up there as my all-time favorites, although, truth be told, I’ve never met a pumpkin tamale, platter of ultimate nachos, or a bowl of fresh guacamole I didn’t adore either. In the world of enchiladas, there are many variations, but most have the same basic components: tortillas, protein of some sort, cheese, add-ins such as chilies, corn, or green onions, and a sauce. Combined and baked to a gooey fare-thee-well, these ingredients are magical.

When you order enchiladas in a restaurant, they usually greet you in a luscious bundle on a plate with a pretty sprig of cilantro, and then you neatly cut into their rolled goodness and eat them. When you make them at home, however, it’s quite a different story.

Before making them, it’s imperative that you ask yourself this question: “Do I enjoy fingerpainting?” Think back about a hundred years ago (half a century after the Mexican army bested the French) to kindergarten. Were you okay being gooped up with slippery red paint all the way to your elbows? If you answer yes, commence creating your enchilada supper. If you answered no, you may just want to go back to the restaurant where you ordered the neat plate of enchiladas and get your fix there, because cooking these puppies is a completely sloppy endeavor. It also yields incredibly delicious results, though, so maybe you should just snap on your favorite smock, paint a smile on your face, and dive right in with your fingers.

This particular recipe focuses on the classic flavors of red sauce, cheddar, and ground beef, and I love it!

I hope you will too!

Recipe courtesy of: Food Network – The Pioneer Woman

Ingredients:

Sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt

The Rest:
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese (grate your own cheese – you won’t regret it!)
Cilantro, for garnish

Directions:

For the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

 

Ground Beef and Cheddar Enchiladas: making the sauce

 

For the meat:

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

 

Ground Beef and Cheddar Enchiladas: browning the beef and onions

 

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried. (If you’d like to make this dish healthier, zap the stack of tortillas in the microwave for 30 seconds until they’re pliable.)

 

Ground Beef and Cheddar Enchiladas: frying the tortillas

 

Ground Beef and Cheddar Enchiladas: draining the tortillas

 

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce.

 

Ground Beef and Cheddar Enchiladas: dipping the tortillas in the sauce

 

Set the sauce-soaked tortilla on a plate. (Look at that mess! Soon, you’ll be mucking about in it with your fingers.)

 

Ground Beef and Cheddar Enchiladas: filling station

 

Load some of the meat mixture, chilies, green onions and black olives on the tortilla, and top with a generous portion of grated cheddar.

 

Ground Beef and Cheddar Enchiladas: now you have to roll up this gloppy mess

 

Roll up the tortilla to contain the filling inside. (THIS is where it gets really messy. It sounds like a simple process, but be prepared for the fingerpainting scene to ensue. You do have your smock on, don’t you?)

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chilies, green onions or olives you have left over from the filling.

 

Ground Beef and Cheddar Enchiladas: Good job! It's all rolled up. Look at your fingers. Mm hmm. Told ya.

 

Ground Beef and Cheddar Enchiladas: All rolled up and cheesed up.

 

I had leftover black olives, so I threw those on top.

 

Ground Beef and Cheddar Enchiladas: All rolled up and cheesed up PLUS left over olives for contrast

 

Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

 

Ground Beef and Cheddar Enchiladas: Baked and gooey and oh my!

 

Ground Beef and Cheddar Enchiladas: Supper time!

 

Ground Beef and Cheddar Enchiladas: Mexican goodness on a plate

 

Serve with sour cream and a touch of cilantro.

Ay caramba! What a tasty dish this is!

 

Here’s the printable version of the recipe.  Enjoy!

 

Ground Beef and Gooey Cheddar Cheese Enchiladas

Ingredients

  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 28oz can enchilada sauce
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1lb ground beef
  • 1 medium onion (chopped)
  • 1/2 teaspoon salt
  • Canola oil for frying
  • 10 -14 corn tortillas (I use small tortillas, but large work too)
  • 8oz can diced green chilies
  • 1 cup chopped green onions
  • 1/2 cup chopped black olives
  • 3 cups grated, sharp cheddar
  • cilantro for garnish

Directions

Step 1
For the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
Step 2
For the meat:

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
Step 3
For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried. (Or, zap them in the microwave for 30 seconds.)
Step 4
Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Step 5
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Step 6
Bake for 20 minutes or until bubbly. Serve with sour cream and cilantro garnishes if desired.

 

If you’re interested in more yummy Mexican dishes, take a look at THIS FULL MEAL OF MEXICAN RECIPES!

Written by Becky


Website:

6 Comments
  • Pam says:

    Another mouth watering recipe – pinned!

  • Kim Roach says:

    Your “stuff” always looks so pretty. So far I can get your recipes to taste okay, but mine get a zero for “circuses”! Thanks for the great recipes.

    • Becky says:

      Thanks, Kim! “Circuses?” Hmm, as in “give them bread and circuses?” I’m glad you’re giving them a try!

  • Mary Lou Sandvik says:

    Becky, your enchiladas sound and look fantastic! I could even smell them somehow! And teamed up with your hilarious comments, this recipe MUST BE TOPS! I got rid of smocks for messy cooking, but I sure am game for some of these mouth-watering goodies when I visit you. Huh???? Mom


Leave a comment

Your email address will not be published.


Post Comment

About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Your email address will not be shared with anyone else.