Simple enchiladas made with corn tortillas, beef, beans, and cheese! These are the best enchiladas and will please even the picky eaters!
12 corn tortillas
1 pound ground beef*
1 large onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/8 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon ground cumin
Hot sauce, to taste
For serving (optional):
Sliced green onions
Chopped fresh cilantro
1. Heat a heavy skillet (I use cast iron) over medium-high heat. When skillet is hot, place a corn tortilla on to cook (no oil). Use a heavy sauce pan or small stock pot placed on top of the tortilla to hold it flat as it cooks. Cook each side of the tortilla for about 30 seconds, just until hot and lightly browned but NOT crisp or stiff. Your goal is to have hot, cooked, SOFT corn tortillas using the heavy skillet and saucepan as a two-sided "griddle".** Set cooked tortillas aside, covered.
2. Brown meat with onion and garlic. Drain excess grease, and then stir in the chili powder, pepper, salt, cumin, and hot sauce.
3. In a medium-sized mixing bowl, stir together the meat mixture, refried beans, and 1 1/2 cups of the shredded cheese.
4. Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish. Fill the cooked tortillas with the meat/bean/cheese mixture and place, seams-down, in the prepared dish.
5. Cover with remaining enchilada sauce. Sprinkle with the remaining 1/2 cup of shredded cheese.
6. Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. Serve hot with desired toppings! (I love cilantro and sour cream on mine.)
*Or, 2 1/2 cups of pre-cooked ground beef or taco meat. If using meat that is already cooked (leftovers, or from the freezer), skip frying with onion and garlic, and simply add the dry spices and hot sauce to the meat. Then, continue with Step 3 above.
**This method of cooking corn tortillas is explained in-depth here. I "invented" my own way of doing this after observing a restaurant warming corn tortillas on a griddle. They turn out great this way!
I do not normally like enchiladas very well. Not "real" ones, anyway. I set out to create homemade enchiladas that would suit our tastes. Not too hot (thanks to homemade enchilada sauce that tastes GOOD!) and without the "raw corn tortilla" taste.
The resulting enchiladas were perfect (to us). I loved these!
Joshua said "Wow, these are actually good. I'm glad I didn't tell you what I was thinking when you said you were making enchiladas for dinner." (!!!)
The kids all enjoyed them, too. When I made them again for lunch on the weekend, everyone was excited! I'm positive it was the combination of my homemade enchilada sauce, cooked corn tortillas, and my homemade refried beans inside.
Beef Enchiladas with homemade enchilada sauce
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