enchiladas made with corn tortillas, beef, beans, and cheese! These are
the best enchiladas and will please even the picky eaters!
12 corn tortillas
1 pound ground beef*
1 large onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/8 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon ground cumin
Hot sauce, to taste
For serving (optional):
Sliced green onions
Chopped fresh cilantro
Heat a heavy skillet (I use cast iron) over medium-high heat. When
skillet is hot, place a corn tortilla on to cook (no oil). Use a heavy
sauce pan or small stock pot placed on top of the tortilla to hold it
flat as it cooks. Cook each side of the tortilla for about 30 seconds,
just until hot and lightly browned but NOT crisp or stiff. Your goal is
to have hot, cooked, SOFT corn tortillas using the heavy skillet and
saucepan as a two-sided “griddle”.** Set cooked tortillas aside,
2. Brown meat with onion and garlic. Drain excess grease, and then stir in the chili powder, pepper, salt, cumin, and hot sauce.
3. In a medium-sized mixing bowl, stir together the meat mixture, refried beans, and 1 1/2 cups of the shredded cheese.
4. Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch
baking dish. Fill the cooked tortillas with the meat/bean/cheese
mixture and place, seams-down, in the prepared dish.
5. Cover with remaining enchilada sauce. Sprinkle with the remaining 1/2 cup of shredded cheese.
6. Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. Serve hot with desired toppings! (I love cilantro and sour cream on mine.)
This recipe is from Tammy’s Recipes.