Categories: Ground Beef, Main Dish, Tex-Mex
Ingredients
- Chili Sauce
- 1 1/2 lbs lean ground beef
- 1/2 cup chopped onion
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups beef broth
- 2 (14 1/2 ounce) cans whole canned tomatoes
- 3 tablespoons chili powder
- 1 tablespoon paprika , plus
- 1 1/2 teaspoons paprika
- 1 tablespoon ground cumin
- 1/3 cup cornstarch
- 1/3 cup water
- Enchilada
- 15 -20 corn tortillas
- vegetable oil , enough to cover bottom of skillet
- 6 cups shredded cheddar cheese
- 1 cup chipped onion
- 1 cup shredded American cheese
Directions
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To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
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Drain meat on paper towels.
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Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
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Mix well, breaking up tomatoes with a spoon.
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Bring to a boil.
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Reduce heat and simmer uncovered for one hour.
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In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
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Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
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Continue cooking sauce for about 5 more minutes.
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For enchiladas, heat oven to 350°F.
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Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
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Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
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In a large bowl, combine Cheddar cheese and onions.
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Mix well.
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Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
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Roll up and place seam side down into two 11X7-inch baking dishes.
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Top enchiladas with chili sauce.
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Cover each dish with foil.
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Bake for 10 minutes or until hot.
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Remove foil.
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Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.