Mexican food is one of those cuisines that I can eat every single day, any time of day.
Being away from Texas, good Mexican food has become harder to come by, unfortunately.
Here lately, it has been easier to just make my own Mexican food. This time, I chose to make my own enchilada sauce and some Mexican rice.
- 1-1/2 pounds ground beef
- 1 whole medium onion, finely diced
- 1/2 teaspoon each salt, pepper, garlic powder
- 3 cups cheddar cheese, shredded
- 10-14 corn tortillas
- 4 cups red enchilada sauce, heated
- 1/2 cup cilantro, chopped
- Preheat oven to 350ºF.
- Brown the ground beef with onions in a skillet over medium-high heat. Drain off any excess fat and season with salt, pepper, and garlic. Set aside.
- Heat up the corn tortillas in the microwave, place on a plate, and keep warm.
- In the bottom of a large baking dish, pour 1/2 cup red sauce in the bottom. Spread to even out.
- Make a station to assemble the tortillas with the corn tortillas, enchilada sauce that has been heated, ground beef mixture, an empty plate, and cheddar cheese.
- Using some tongs, dip each tortilla into the enchilada sauce, coating on each side, then remove to the empty plate.
- Spoon some meat down the middle of the tortilla and some grated cheese. Roll up tightly and place, seam-side down, in prepared baking dish. Repeat with remaining meat and tortillas until pan is filled.
- Pour extra sauce over the enchiladas and top with cheddar cheese. Bake for 20 minutes or until the sauce and cheese are bubbly.
- Sprinkle with cilantro and let rest for a few minutes before serving.
Red Beef enchiladas
Preheat oven to 350ºF. Pour 1/2 cup red sauce in the bottom of a baking dish, spread to even out.
Set up your enchilada station:
heat some corn tortillas, heat up your enchilada sauce, some ground beef that has been browned with finely diced onions and seasoned with salt and pepper, an empty plate, and a plate-full of freshly grated cheddar.
Using some tongs, dip each corn tortilla into the enchilada sauce.
And then place the sauce-soaked tortilla on the empty plate.
Spread the ground beef mixture down the middle of the corn tortilla.
Then spread some of the cheddar over the top of the ground beef.
Tightly roll the tortilla, then place the enchilada, seam side down, in the baking dish.
Finish with the remaining meat and/or tortillas.
Then pour some of the remaining enchilada sauce over the top of the enchiladas.
Then top with some more grated cheddar cheese.
Bake for 20 minutes or until bubbly.
Sprinkle with cilantro and let rest for a few minutes before serving.
It doesn’t get much better than this.
Then serve with some Mexican rice and some black beans.