Beef Enchiladas

Ingredient quantities are approximate. This recipe is pretty fail-proof, so there’s lots of room to improvise. Skip some of the spices and/or add others to suit your tastes. This usually makes about one 13 x 9” tray of enchiladas. Last updated 03.13.21

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In large pan, heat oil, then add cumin seeds

Step 2

Once cumin seeds become fragrant (about 15 seconds later), add onions, and cook until they are soft and translucent

Step 3

Add minced garlic, ground meat, and remaining spices; cook on medium heat until done

Step 4

Meanwhile, in bowl or blender, mix condensed mushroom soup (do not add water) with enchilada sauce (I use blender to get rid of the mushroom chunks, although they are not noticeable in the sauce)

Step 5

In separate pan, fry tortillas in vegetable or grapeseed oil for about 60 seconds on each side

Step 6

Once meat is completely cooked, add ½ of enchilada-mushroom sauce to that pan

Step 7

Taste the meat/sauce mixture before you make the rolls. If it’s a little bland, add onion powder or other spices as desired

Step 8

Lightly spray 13 x 9” glass pain with cooking spray

Step 9

Coat bottom of pan with layer of enchilada-mushroom sauce

Step 10

Add meat to tortillas along with some cheese and roll

Step 11

Lay in pan, seam side down

Step 12

Pour remaining enchilada-mushroom sauce over enchiladas

Step 13

Sprinkle remaining cheese on top

Step 14

Cover with foil and bake at 350 for 25 minutes, then remove foil and bake at 450 for 5 minutes, or until it looks bubbly and delicious

Step 15

Sprinkle cilantro on top; serve with sour cream, salsa, and slices of lime