Saturday, April 16, 2011

20110416 Beef Enchiladas

(SOURCE: - Enchilada Casserole)

I modified the recipe quite a bit to make the enchilada filling a bit more cheesy and a bit more spicy and a bit less beefy. Oh man, is this dish filling or what?! I should have known as refried beans could be so filling. Next time I may halve the refried beans, and add a spoonful of fresh guacamole to each enchilada instead. And maybe a dash of lime juice and some roughly chopped coriander leaves too. Note to self - next time I should cut the enchiladas into halves to make a nicer picture!

500g ground beef
1 medium onion, chopped
1 garlic clove, crushed
410g can refried beans
salt and pepper
chilli powder
tobasco sauce
1 tbsp sunflower oil
6 corn tortillas
1 tomato, diced
100g grated cheese
For the cheese sauce -
200g grated cheese
45g butter
1/4 cup flour
salt and pepper
1/2 tsp paprika
tabasco sauce
2 cups milk
420g taco sauce

1. Heat the oven to 175 degree C. In a large pan, brown the onion and beef, then stir in refried bean and season with salt and pepper. Cook the meat mixture over low heat for about 10 minutes. Season with chilli powder and tobasco sauce.
2. In the meanwhile, make the cheese sauce. In a medium sauce pan, melt the butter then blend in flour and seasonings. Cook over low heat till smooth and bubbly. Remove from heat. Stir in milk and taco sauce. Return to heat and bring to a boil. Add tobasco and cheese, and stir until cheese melts. Set aside.
3. Set up an assembly line for enchiladas: a skillet warming a corn tortilla, the pan of meat mixture, diced tomatoes, grated cheese, a lightly greased casserole dish.
4. Warm up each tortilla in the skillet over low heat. On each warmed tortilla, spoon the meat mixture in the middle, top with some diced tomatoes, and sprinkle with some grated cheese. Roll it up tightly, and place rolled tortilla - seam down - in the casserole dish.
5. When all the tortillas are lined up in the casserole dish, pour cheese sauce over the top. Bake in the oven for about 25 minutes.

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