Friday, June 17, 2016
Ground Beef Cheesy Enchiladas
These Enchiladas are filled with cheese and meat and just the right spice added to make them not too hot and oh so good.
what you need:
1 tablespoon shortening
1 pound ground beef
3 tablespoons flour
1 (8 ounce) can tomato sauce
1 can diced tomatoes with green chilis
2 tablespoon chili powder
1/2 tsp cumin
Salt and pepper to taste
3/4 teaspoon garlic powder
12 corn tortillas
12 (1/4 inch slices of Velveeta)
1 pound longhorn cheese, coarsely grated
1 large onion, finely chopped
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and tomatoes with green chilis. Mix in the chili powder and cumin to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.
Place a few chunks of velveeta cheese and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a greased (Pam) casserole baking dish. For best results place the enchiladas in a row with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted.
Top with sour cream and avocado slices to serve