"A quick homemade GF enchilada sauce tops these beefy enchiladas encased in a corn tortilla."Serves 4-6 | Prep Time 10 minutes | Cook Time 20 minutes bake time
Why I Love This Recipe
Our family lived in Oklahoma for many years and came to love Tex-Mex food. Beef enchiladas are a family favorite.
Ingredients You'll Need
1 -15 oz. can tomato sauce
can of water
1 T. chili powder (or to taste)
1/2 t. each garlic powder or minced garlic, oregano, and cumin
1 T. bacon fat or butter
2 T. cornstarch
1/4 c. water
1 1/2 lb. grass fed ground beef (for beef and bean enchiladas use 1 lb. grass fed ground beef and 1 can GF refried beans
1 onion, chopped
1 jalapeno, minced (or more if desired)
salt and pepper to taste
2-3 c. of Monterey Jack or Pepper Jack cheese
12 corn tortillas
In a saucepan combine tomato sauce, water, and spices. Bring to boil, meanwhile combine cornstarch and water, stir into sauce until thickened and smooth. Set aside. Brown ground beef in a skillet with onion and jalapeno (and refried beans if desired), stir in a 1/2 c. of sauce. Set aside. Microwave each tortilla for 10-15 seconds, then put 1/4 c. ground beef mixture in center of tortilla, roll up and lay on serving platter seam side down, leaving space between each enchilada. Repeat with each tortilla. When all the tortillas are filled and are on the serving platter, spoon a tablespoon of sauce over top of each enchilada. Top with cheese. Microwave for 5 minutes at 50% power. If not hot enough, microwave for 1 or 2 minutes at 100% power. Top with chopped green onions and sliced black olives if desired. Serve immediately.
Pairs Well With
Southwest Chopped Salad, guacamole, sour cream, and salsa.