GROUND BEEF ENCHILADAS

When was a kid, my family ate once a month at Casa de Carlos in Woodland Hills, CA. This is what I always ordered: Two Ground Beef Enchiladas, Rice and Beans. I think it was #3 on the menu.

Google “Ground Beef Enchiladas”, and 95% of the recipes you’ll find state: “Brown ground beef…add 1 packet of taco seasoning…and open a can of enchilada sauce. C’mon…what fun is that?

It’s not at all difficult to make your own enchilada sauce, I stole this one from Emeril…with a couple changes! As far as the taco seasoning goes, I will include my taco seasoning mix recipe that tastes so much better than that sodium-laden packet of who knows what.

You can load up a gigantic casserole dish with a couple dozen enchiladas, or…do it like they do in Mexican restaurants…individually. Everything is held hot on the line. They look so much nicer in photographs! Yes, if you are cooking for a crowd, bust out the giant lasagne pan and go for it. But, if it’s just a few of you (only two of us here), try this method.

I’ll start with the enchilada sauce…which, by the way, is very mild compared to some of the canned stuff you’ll find. Add more heat (cayenne?) if you want.

By the way, those are Charro beans, just a mash or two away from refried beans.

Ingredients:

For the enchilada sauce:

• 3 tbsp canola oil

• 2 tbsp flour

• 1/4 cup chile powder (I make my own New Mexico chile powder, but use your favorite)

• 4 ounces tomato paste

• 2 cups low sodium chicken stock

• 1 tsp dried oregano

• 1 tsp cumin

• 1/2 tsp garlic powder

• Kosher salt

• 2 tbsp unsalted butter

For the taco seasoning:

• 2 tbsp chile powder (I use ancho)

• 2 tsp cumin

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp dried oregano

• 1/2 tsp Kosher salt

• 1/4 tsp cayenne pepper

For the enchiladas:

• 1 lb lean ground beef

• 1/2 cup diced onions

• 1 small can diced green chiles

• Kosher salt and black pepper

• 1/2 tbsp taco seasoning mix (recipe above)

• 1/2 cup Pace salsa

• Corn tortillas

• Canola oil

• Shredded cheddar cheese

• Cotija cheese

• Chopped green onions or chives

• Sliced black olives

• Sour cream

• Diced tomatoes

• Chopped cilantro

Directions:

• In a medium saucepan over medium-low heat, add the oil. When the oil is hot add the flour and cook, stirring, for 30 seconds. Add the chile powder and cook, stirring, for 1 minute.

• Whisk in the stock, tomato paste, oregano, cumin, and garlic powder. Bring to a simmer, lower heat, cover, and cook for about 10 minutes.

• Stir in the butter and let it melt. Taste and season with salt if necessary. Keep warm.

• Heat a medium saucepan over medium heat, add 1 tsp canola oil and crumble in the ground beef. Start it browning. Add the onions. Cook until the ground beef is no longer pink. Drain excess grease if necessary and return to pan. Add the taco seasoning, the diced green chiles, and the salsa. Add 1/2 cup water and bring to a simmer. Cover and cook for 20 minutes on low heat. Uncover and continue to cook another 10 minutes until most of the liquid has cooked off. Keep warm.

• Take your corn tortillas and slice off a little from two sides (see photo). It helps showcase the filling in photos and makes them easier to roll.

• Heat 1/2 inch of canola oil in a medium skillet over medium heat. When the oil is hot, add the tortillas one at a time and soften them, turning once about 10 seconds per side. Stack on a plate.

• Preheat oven to 400 degrees.

• In another skillet, place 1 cup of the hot enchilada sauce.

• To serve, dip a tortilla in the skillet with the enchilada sauce. Place on a work plate. Spoon on some ground beef then roll the tortilla around the ground beef. Place on an oven proof plate. Do the same for another, two per plate. Sprinkle on some cheddar cheese then place in the oven until the cheese has melted, about 2 minutes.

• Remove from the oven and garnish as desired with sliced olives, diced tomatoes, sour cream, cotija cheese, cilantro, and green onions.

• Serve with Mexican rice and refried beans.