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Jim Coleman Recipes

Tex Mex Beef and Cheese Enchiladas

For the Enchilada sauce you will need:

  • 1/2 cup pure red chili powder
  • 3 cups Beef Stock
  • 2 slices bacon, chopped
  • 1 pound ground beef
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground dried oregano

To prepare the sauce, place the chili powder and beef stock in a blender and puree until smooth and completely blended. Set aside. Place the bacon in a large saute pan set over medium-high and cook until crisp, about four minutes. Transfer the bacon to paper towels and drain most of the fat, leaving 1 or 2 tablespoons in the pan. Add beef, onion, and garlic and cook, stirring occasionally, for 8 to 10 minutes or until the meat is brown. Strain off any excess fat. Add the cumin, oregano, the stock and chili powder mixture and the reserved bacon and cook for 30 minutes, reducing the liquid by one third.

For the Enchiladas you will need:

  • 1 1/2 pounds Cheddar cheese, grated
  • 1/2 large onion, diced
  • 1/4 cup canola oil
  • 12 corn tortillas
  • 1 tomato, chopped
  • 2 jalapeno chiles, seeded, ribs removed, and minced
  • 2 tablespoons chopped fresh cilantro leaves

Preheat the oven to 350 degrees. To prepare the enchiladas blend the Cheddar cheese and onion in a mixing bowl. Heat the oil in a saute pan set over medium heat and when hot dip the tortillas into the oil and then into the warm sauce mixture. Transfer to a work surface and evenly fill with the cheese mixture. Roll up the tortillas and place in an oven proof baking dish. Pour the remaining sauce over the enchiladas and bake in the oven for 12 to 15 minutes, or until the cheese is melted and the sauce is hot and bubbly. Remove from the oven and transfer to 4 warm serving plates. Top evenly with the tomatoes, jalepenos and cilantro.

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