Two words that go great together … Tex and Mex!
I really love enchiladas, but the idea of rolling so many of them can be daunting. Here’s a recipe that gives you that great taste but in a form a bit easier to manage.
Let’s see what we’ll need to make this:
- 1 lb lean ground beef
- 8-12 7″ tortillas (more if smaller) – corn or wheat
- 1 lb shredded cheddar
- 1 medium red onion
- 2-3 jalapeno peppers
- 1 cup of whole corn kernels
- 12 oz of black beans (1 can)
- 12 oz tomato sauce
- 4 tbsp chili powder mixed with 1 tbsp cumin
- 1 tbsp cumin (separate from above)
First thing you’ll need is enchilada sauce. Sometimes you can find it pre-made, but let’s do it from scratch.
Take the tomato sauce
and add it to a medium sized mixing bowl.
Add the chili powder/cumin mixture
Stir until smoothly mixed. Put this aside for later!
Chop the jalapenos (again, make sure not to touch your eyes after this until you wash your hands!)
The heat comes mainly from the seeds. You can control how spicy this dish is by adjusting the amount of seeds in it. Less seeds means less spicy heat!
Heat a little olive oil in a skillet and add the ground beef
Add the jalapenos
Stir and let this start to cook a bit. While that’s going on, chop up the onion.
Add the onion
and stir!
Now add that cumin
Mix this all in
this is now smelling pretty damn good!
Corn!
you know what to do here … stir!
Finally some black beans …
stir this in, let it cook for about 2-3 more minutes
Your filling should end up looking like this!
Get a 9×12 pan and coat the bottom with your enchilada sauce
Cover the bottom with a layer of tortillas. Slice a few to make sure to fit all the way to the sides.
Cover this with more sauce!
Spoon the beef mixture on top, covering the entire pan
Add shredded cheese until covered.
HOLD ON, we’re not done yet …
Cover this entire thing with another layer of tortillas
Top with sauce …
Add the remaining meat mixture and cover with any remaining sauce
Top it with your remaining cheese
Place into a 375F oven for approximately 15-20 minutes … until the cheese has melted and started to get a bit golden.
Ready to serve!
Individually plate them … you can top them with a dollop of sour cream in you are feeling fancy!
There you have it … my “Deconstructed” Beef Enchiladas
Bon Apetit!
the joli pantry 
Ha – I love that you essentially made enchilada lasagna.
I grew up eating enchiladas (the brands you used are authentic, and bring back memories!). I do remember my mother insisting on only corn tortillas, though – and those tortillas had to be fried first, before they were then dipped in sauce, filled, and rolled to be put in the pan. This version would be a lot healthier – and way less messy to make!
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