Mexican Beef Enchiladas


Meat Filling

  • 1 pound ground chuck
  • 1 clove garlic, finely chopped
  • 2 teaspoons salt
  • 1 tablespoon vinegar
  • 1 tablespoon tequila, cognac or water
  • 1 tablespoon chili powder
  • 1 (1 pound) can kidney beans, undrained

Tomato Sauce

  • 3 tablespoons salad oil
  • 1 clove garlic, very finely chopped
  • 1/4 cup chopped onion
  • 2 tablespoons flour
  • 2 (10 1/2 ounce) cans tomato puree
  • 1 tablespoon vinegar
  • 1 beef bouillon cube
  • 1 cup water
  • 2 tablespoons finely chopped canned green chiles
  • Dash ground cumin
  • 1/2 teaspoon salt
  • Dash of pepper


  • 10 corn tortillas
  • 1 cup grated sharp Cheddar cheese or 1 cup cubed Monterey jack cheese


  1. Meat Filling: In medium skillet, over low heat, sauté chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.
  2. Tomato Sauce: In hot oil in skillet, sauté garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.
  3. Bring mixture to boiling point, stirring, over medium heat.
  4. Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.
  5. Enchiladas: Heat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese.
  6. Bake for 25 minutes.

Yield: 10 small, 5 large servings

Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.

Posted by Olga at Recipe Goldmine 5/3/02 7:21:55 pm.

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