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Enchiladas, Beef Recipe

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This recipe for Enchiladas, Beef, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LOIS MEYERS
Added: Friday, February 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon Chile Power
1 1/2 Tablespoons Paprika
1 Teaspoon Cumin
1/2 Teaspoon Garlic Power
1/2 Teaspoon Salt
3 Cups Water
3/4 Cup Flour
1/2 Pound Ground Meat
24 Ounces Shredded American Mild Cheddar Cheese
1 Packsage Corn Tortillas, (12 or 30 Count)
1 Cup Vegitable Oil

Directions:
Directions:
In medium bowl mix the first 6 seasonings. In large skillet brown flour lightly, pressing out any clumps. Add seasoned water to flour. Bring to light boil then simmer, cooking gravy to light consistency for 10 minutes. You may thin with water or thicken with a mixture of 2 teaspoons corn starch and 1/3 cup of water. Leave on burner but turn off heat. Turn heat back on to real low when getting ready dipping tortillas. Brown ground meat seasoned with salt and pepper, drain and set aside. In medium skillet warm a small amount of oil. Start to dip tortillas one at a time turning once. Being careful that tongs donít rip tortillas, lift tortilla and let oil run off, then place tortillas in gravy. Press into gravy and pull out and again drip excess gravy and place tortillas in a row. Roll tortillas with graded American mild cheddar cheese and place in a rectangular oven dish. Do these steps to as many tortillas as you will need. A second layer is fine. There should be at least 1 cup of gravy left to mix with the meat. Brown the 1/2 pound of ground meat and mix the cup of gravy. Now pour gravy mixture over the enchiladas. Top generously with about 3/4 cup of cheese. Place in oven at 375ļ for about 30 to 40 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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