Beef Enchiladas
These Tex-Mex style enchiladas with ground beef, rice, and beans are the perfect pick-me-up – a real go-to recipe for when you need a little bit of joy in your day.
Equipment
- cast iron skillet
- Casserole Dish
Ingredients
- 0.5 stick butter
- 0.25 cup flour
- 1.25 cups tomato sauce
- 0.75 cup vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp black pepper
- 2 tbsp hot sauce
- 1 lb ground beef
- olive oil for frying
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp tomato paste
- 2 green chili peppers, diced
- 1 tbsp chopped cilantro
- salt & pepper to taste
- 8 flour tortillas
- 1 lb cooked rice
- 8 oz kidney beans
- 1.5 cups shredded cheddar
- scallions to garnish
Instructions
- Melt the butter in a pan and add flour to make a roux. Deglaze the roux with the tomato sauce and vegetable broth and season with paprika, cumin, ground coriander, pepper, and hot sauce.
- Briefly brown the ground beef in olive oil, then add in the onions and garlic and fry those off as well until they turn translucent. Season the meat with tomato paste, chopped green chili peppers, cilantro, salt, and pepper.
- Place 2 tortillas next to each other so that they overlap on one side. Spread the enchilada sauce over both tortillas and put a line of seasoned ground beef down the middle.
- Cover the seasoned ground beef with cooked rice, kidney beans, and cheddar cheese.
- Carefully roll up the tortillas and transfer all 4 rolls to a cast iron skillet or casserole dish. Spread the enchilada sauce and cheese over the tortillas. Transfer the skillet to a preheated oven and cook at 325°F for 35 minutes. Garnish the enchiladas with scallions before serving.
