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Border Beef Enchiladas
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Traditional beef enchiladas - real Tex-Mex goodness!

D. Lishus

Serves/Makes:4 or more

  • Sauce:
  • 1/4 cup (60 ml) shortening or oil
  • 1 tbsp (15 ml) cumin
  • 1 tbsp (15 ml) chili powder
  • 1 8 oz (224 grm). can tomato sauce
  • 2 tbsp (30 ml) flour
  • 1 tbsp (15 ml) garlic salt
  • 4 cups (950 ml) water, divided
  • Enchiladas:
  • 12 corn tortillas
  • vegetable oil
  • 1 lb (.5 kg). ground beef
  • 1/2 large onion, diced
  • garlic salt
  • 3 cups (700 ml) grated colby cheese, divided
  • For the sauce:
  • In a large sauce pan, on med-high, heat shortening to a near boiling state.
  • Whisk in cumin, chili powder and flour and immediately add 2 cups (475 ml) water, pouring in very slowly and whisking constantly the whole time, like making a cream gravy.
  • Note: have water ready to pour, because the cumin, chili powder and flour will thicken quickly in the shortening!
  • Slowly whisk in the remaining 2 cups (475 ml) water, garlic salt and tomato sauce.
  • Reduce heat and simmer for 20 minutes, covered.
  • Enchiladas:
  • Brown the ground beef and onions; cook until beef is done and onions are soft - season with garlic salt and pepper to taste.
  • Cool off and add 1 cup (225 ml) of the cheese to meat mixture.
  • Soften tortillas in some hot oil (not too hot!) and put a good amount of the meat-cheese mixture in the center of each tortilla and roll up.
  • Place all the rolled enchiladas in a well greased 9 x 13 inch baking dish and cover with the sauce.
  • Sprinkle with remaining cheese and bake at 375 degrees (200 C.) for 20 minutes.
  • Serve with sour cream and black olives, if desired.
Worth all the time and effort - truly delicious.

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