Ground Beef Enchiladas

Corn tortillas filled with seasoned ground beef, onions, olives and cheddar cheese, baked in a not-too-spicy homemade enchilada sauce. You're sure to hear the words, "More please!" around the family table.

Recipe Ingredients:

Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
3/4 teaspoon ground cumin
1 (8-ounce) can tomato sauce (or 1 cup)
3 cups water
1 teaspoon kosher or sea salt
1/4 teaspoon garlic powder

Enchiladas:
1 1/2 pounds ground beef*
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained (or 1/3 cup)
1/2 teaspoon dried oregano leaves
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil, or as needed for frying
1 dozen corn tortillas
2 cups (8 ounces) shredded cheddar cheese - divided use

Extra sliced olives for garnish (optional)
Chopped onion for garnish (optional)

Cooking Directions:

1. For Enchilada Sauce: In a small bowl combine flour, chili powder and cumin; set aside.
2. In a 4 cup glass measure or a medium bowl, combine tomato sauce, water, salt and garlic powder; set aside.
3. Heat oil in a 2-quart saucepan over medium heat, stir in flour mixture and cook for 1 minute, stirring constantly. Add liquid mixture and bring to a boil, reduce heat and simmer for 10 minutes; set aside until ready to use.
4. For Enchiladas: Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan. Set aside.
5. In a large skillet, cook ground beef, onion and garlic together until meat is done; drain excess grease if needed. Stir in the olives, oregano leaves, salt and pepper. Cool mixture slightly and stir in 1 cup cheddar cheese and about 1/4 cup of the enchilada sauce; set aside.
6. In another large skillet, add just enough oil to cover bottom and heat over medium-high heat; when oil is hot add 1 tortilla at a time and fry for a few seconds per side, just long enough to soften, adding more oil as needed to complete frying all 1 dozen tortillas. As they are cooked, stack the fried tortillas onto a plate; set aside.
7. To Construct Enchiladas: Place about 2 tablespoons enchilada sauce onto a large plate. Take one tortilla and place in the sauce and coat each side well. Spoon a twelfth of the meat mixture, about 1/4 cup, onto the center of the tortilla. (Tip: I like to divide the meat mixture into 12 even piles on a large sheet of plastic wrap which I place next to my "enchilada construction station".) Fold two sides of the tortilla over filling and carefully lay the enchilada seam-side down into prepared baking pan. Repeat procedure with remaining tortillas.
8. Pour remaining enchilada sauce evenly over the enchiladas, make sure to spoon some of the sauce on any surface not covered. Sprinkle with the remaining 1 cup cheese.
9. Bake for 25 to 30 minutes or until bubbly and cheese is melted.
10. Garnish with sliced olives and chopped onion, if desired.

Makes 12 servings.

*May substitute with other ground meats such as pork or turkey.

Time-Saver Tip: Substitute 1 (28-ounce) can enchilada sauce for the homemade enchilada sauce.

Nutritional Information Per Serving (1/12 of recipe): 317.0 calories; 58% calories from fat; 20.6g total fat; 53.7mg cholesterol; 591.0mg sodium; 301.2mg potassium; 17.2g carbohydrates; 2.5g fiber; 1.5g sugar; 14.6g net carbs; 16.8g protein.

Recipe and photograph by Hope Cantil; Copyright © 1999; property of CooksRecipes.com. See Terms of Use.