Home » Quick Tex Mex Beef Enchiladas
Culaccino Beef Enchiladas

Quick Tex Mex Beef Enchiladas

A Friday Night Classic here in the workshop. These are probably 80% as good as my much longer, slow roasted Beef Enchiladas, but are ready in just 30-40 minutes. If you have a bit more time, you can substitute my classic Red Enchilada Sauce

Makes 6 enchiladas for 2-3 people and can be easily doubled or tripled.

INGREDIENTS

ENCHILADAS

  • oil: 1 Tbsp
  • ground beef:  400 g/14 oz
  • onion: 1 medium, finely chopped
  • garlic: 1 clove, minced
  • salt: 0.75 tsp
  • cumin: 1 Tbsp
  • chili powder: 1 Tbsp
  • coriander, ground: 2 tsp
  • flour tortillas: 6
  • cheddar cheese: 150g/5.5 oz
  • fresh cilantro/coriander: small handful, chopped

ENCHILADA SAUCE

  • tomato puree (British: passata):  500g/500mL/2 cups
  • onion, powdered: 0.75 tsp
  • garlic, powdered: 0.75 tsp
  • dried chli powder: 1.5 tsp
  • salt: 0.5 tsp
  • dried epazote or oregano: 1 tsp
  • cumin, 1 tsp
  • lime, juice of half of a lime
  • sugar: 2 tsp

STEPS

  1. Preheat oven to 180 C/150 F.
  2. Heat a saute pan over medium heat. When hot, add the olive oil.
  3. When the oil is hot, add the onion and saute for 5 minutes, then add the garlic. After 1 minute, increase the heat to medium high and add the beef, salt and pepper, cumin, chili powder, and coriander. Break up the beef and thoroughly incorporate all ingredients.
  4. Saute mixture until beef is completely browned, about 5-7 minutes.  Remove pan from heat.
  5.  Line a 9×13″ baking dish (or similar) with 1/3 of the enchilada sauce.
  6. Divide the beef mixture evenly onto the 6 flour tortillas.  Wrap each by folding in each end, then folding over lengthwise.  Place each tortilla, seam side down into the baking dish.
  7. Spread the remaining enchilada sauce over the tops of the tortillas, then spread the cheese and coriander/cilantro over.
  8. Bake for 20 minutes or until the cheese is melted.  Serve