Mexican Ground Beef Enchiladas Recipe

Ground Beef Enchiladas 


Enchilada Sauce

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 cup shortening

1/4 cup flour

2 tablespoons chili powder

3 teaspoons beef bouillon granules

2 cups water

2 (8 ounce) cans tomato sauce


1 onion, chopped

1 1/2 lbs ground beef

1/2 cup oil



3 cups cheddar cheese, grated

1 dozen corn tortilla

6 ounces sliced olives


In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don’t do it to long). Add seasonings making a paste. Add water gradually then add tomato sauce and add beef granules. Cook until thick stirring constantly. In separate skillet, cook ground beef and onions until done; drain. Salt and pepper to taste. Place 1/2 cup oil in pan and heat. Heat the tortillas in oil, one by one. Dip the tortillas in the sauce. Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinkle of olives to each and a little sprinkle of cheese. In a 9×13 pan spread a thin layer of sauce on bottom. Roll up enchiladas and place in pan. Cover enchiladas with remaining sauce and cheese and sprinkle with olives. Bake in oven at 350°F degrees for 30 minutes.

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