I bought a new cookbook this past week and I’ve been itching to make something from it. It’s The Taste of Home Cookbook-Cooks Who Care edition. There are so many awesome recipes and most of them have pictures so I know if what I’m making is close! The first recipe I ventured to try from this book was for the Garlic Beef Enchiladas.
I was somewhat skeptical about making my own enchilada sauce, especially after reading the ingredients. It didn’t sound like it would be anywhere near my beloved canned sauce. However, after following all the steps I added in the tomato sauce and BOOM! It looked and smelled just like enchilada sauce, amazing!
The enchiladas were pretty awesome as well. You start with the ground beef, onions, green peppers, and garlic. Then add in some spices. Finally you add in the stewed tomatoes, which give it a rich taste and helps the meat mixture stick together. These bad boys were slightly spicy and better then anything we get at the Mexican restaurant. Since it’s only the two of us at home, I was able to save some of the meat mixture for taco salads the next day and froze a batch of the enchilada sauce for next time.
For the Filling: 1 pound of lean ground beef ½ large onion, chopped ½ large green pepper, chopped 1 clove garlic, minced 2 T. flour 1 T. chili powder 1 t. salt 1 t. cumin 1 can (14.5 oz) stewed tomatoes
For the Sauce: 3 garlic cloves, minced 3 T. butter ¼ c. flour 1 can (14.5 oz) beef broth 1 can (15 oz) tomato sauce 1 T. chili powder 1 T. cumin 1 t. sage 1 t. salt
8 flour tortillas 2 cups Colby-Monterey Jack cheese
1. In a large skillet heat the beef, onion, green pepper, and garlic over medium heat until the beef is no longer pink. Drain the beef and return the skillet to the heat. Add in the flour and seasonings; stir well. Mix in the stewed tomatoes and bring to a boil. Reduce heat and cook 15 minutes. Stir periodically while the meat and tomatoes cook in order to break up the tomatoes.
2. Meanwhile, in a medium saucepan melt the butter. Sauté the garlic 2-3 minutes or until fragrant. Slowly stir in the flour making a roux. Add the broth a few tablespoons at a time mixing until it’s all incorporated. Bring the broth to a boil and cook for 2-3 minutes or until thickened. Stir in the tomato sauce and seasonings. Cook an additional 5 minutes then remove from heat.
3. Preheat the oven to 350 degrees. Pour 1 ½ cups of the sauce into the bottom of a 13 x 9 pan. Spread a few tablespoons of meat on one side of a tortilla, top with cheese, and roll up. Place in the baking dish seam side down. Continue with the rest of the tortillas.
4. Top the enchiladas with the remaining sauce (I only used an additional cup and had plenty left over). Sprinkle with remaining cheese. Bake for 15 minutes or until the cheese is melted.