There are several Mexican recipes in my arsenal that begin the same way: Brown hamburger, drain, and add seasoning. The magic happens with the next step. It might be adding some water to make it saucy. It could be adding refried beans to make it rich. Or it could be using a sauce to pull the meal together.
Enchiladas are a staple in my Mexican recipes arsenal and one that the family never seems to tire of. I make them several ways, one way is in a white sauce in my Chicken Enchiladas recipe, another way would be similar to the following recipe without the chili, and then this recipe with the chili. The chili gives the sauce more body and changes up the flavor with more cumin and a little pepper, compliments of the canned chili.
Ground Beef Enchiladas w/Chili Enchilada Sauce
- 2 lbs. Ground Beef, browned and drained
- 3 Tbsp. Taco/Burrito Seasoning Mix
- 2 Pints Enchilada Sauce or 2 – 15 oz. Cans
- 1 – 15 oz. Can Beanless Chili
- 6 Flour Tortillas
- 3 Cups Shredded Cheddar Cheese
- Preheat oven to 350°. Spray a 13×9 baking dish with cooking spray.
- Brown hamburger in a large fry pan until no longer pink; drain.
- Add taco/burrito seasoning to drained ground beef and return to stove.
- Heat over medium heat until seasoning is absorbed into beef, about 4 – 7 minutes.
- Remove beef from stove and set aside.
- Combine enchilada sauce and chili in a medium bowl; stir to combine.
- Spoon 1½ cups of enchilada sauce mixture into bottom of prepared pan.
- Place a tortilla on work surface and place 1/6th of the meat mixture along the center; fold one side of tortilla over center and roll; place rolled tortilla in pan and repeat with remaining tortillas.
- Pour remaining enchilada chili sauce over enchiladas.
- Spread shredded cheese over enchiladas.
- Spray a piece of foil with cooking spray and cover enchiladas.
- Bake 30 minutes. Remove foil and let stand 5 minutes before serving.
- Serve with salsa, sour cream, avocado, onion, lettuce, pepper and tomato, if desired.
These can be made with shaved beef, pulled pork, ground pork, or even ground turkey.
This dish can also be frozen. After the dish has been prepared, seal in plastic wrap and wrap in foil. Place in freezer for up to 3 months. To heat, defrost in fridge over night, then bake as directed.
Recipe by: Tilly Frueh – Simply Grateful Cooking 2018
What’s really nice about having so many recipes to choose from is that pretty much at any point in time my pantry will have all the ingredients for at least one of them. Gotta love that on a day when I’m running close to empty and don’t feel like running up to the store, and for this I am — Simply Grateful.