This week I am participating in an online recipe swap hosted by Sarah of A Taste of Home Cooking, and the theme is Mexican. I received Garlic Beef Enchiladas courtesy of Heather Lynne of Hezzi D's Books and Cooks. This is not necessarily a recipe I would have selected on my own, simply because I do not eat a lot of meat. But that's the whole point of the recipe swap - try something different. I was looking forward to making these enchiladas! (and Mike was very excited about meat!)
In order to give the enchiladas a bit more veggie-flair, I used the entire onion and entire bell pepper. I also used vegetable broth, simply because that was what I had on hand, corn tortillas instead of flour, and made a few adjustments to the garlic and spices. In lieu of stewed tomatoes, I used diced tomatoes with chiles to give it an extra kick, and they worked great. This recipe ended up a combination of Heather Lynne's adaptation, the original recipe and some of my own recipes.
These enchiladas were a bit more labor intensive than most weeknight meals, but in end it was worth it. They were phenomenal! I savored every last bite - meat 'n all. I will definitely be making this recipe again, though next time I plan to try substituting black beans for the beef.
Be sure to check out the round up of the recipe exchange at A Taste of Home Cooking. A big thank you to Sarah for hosting the recipe swap and a big thank you to Heather Lynne for the great recipe (and Mike thanks you for meat)!
Have a great weekend!
Garlic Beef Enchiladas
Yields 6 servings (2 enchiladas per serving)
1 pound lean ground beef
1 medium yellow onion, chopped
1 bell pepper (red or green), chopped
1 teaspoon salt
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 can (14.5 ounces) diced tomatoes with chilis
6 garlic cloves, minced
2 tablespoons olive oil
1/4 all purpose flour
1 can (14 1/2 ounces) vegetable or beef broth
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
1 tablespoon ground cumin
12 corn tortillas (6 inches) warmed
2 cups (8 ounces) shredded cheese (cheddar or colby jack)
- In a large skillet, heat beef, onion, pepper and garlic over medium heat until the beef is no longer pink. Add seasonings and stir well. Stir in tomatoes and bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring periodically.
- Meanwhile, in a medium saucepan heat oil over medium heat. Saute garlic 2-3 minutes or until fragrant. Stir in flour until blended (making a roux). Gradually stir in the broth and bring to a boil. Cook and stir for 2-3 minutes or until thickened. Stir in the tomato sauce and seasonings. Cook for an additional 5 minutes, then remove from heat.
- Preheat oven to 350 degrees. Spray 13 x 9 pan with cooking spray. Pour 1 1/2 cups of the sauce into the bottom of pan.
- Stack tortillas and wrap in damp paper towel and microwave for 45-60 seconds. Top each tortilla with 1/4 cup filling, top with 1 tablespoon cheese and roll up tightly Place in baking dish seam-side down. Continue with remaining tortillas.
- Top the enchiladas with the remaining sauce. Cover with non-stick foil (or spray regular foil with cooking spray) and cook for 30 minutes. Uncover and sprinkle with remaining cheese. Bake for 10 minutes, or until cheese is melted.