Tex-Mex Beef and Cheese Enchiladas Good Recipes

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Tex-Mex Beef and Cheese Enchiladas

"Cheese crammed tortillas are included with a spicy meat sauce and cheese earlier than baking. Growing up all my life in South Texas, this dish was a staple!"

Ingredients :

2 pounds floor red meat
three tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
four cups water
half cup all-reason flour, divided
1 half of teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese

Instructions :

Prep : 30M	Cook : 6M	Ready in : 50M

Preheat the oven to 350 levels F (a hundred seventy five ranges C).
Heat the floor beef in a massive skillet over medium heat. Cook, stirring to fall apart, until now not purple. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and a couple of cups of the water. Simmer over low warmth. Mix the last water with the flour and sugar till flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, approximately 10 mins.
While the sauce is cooking, heat oil in another skillet over medium-high warmth. Warm tortillas in the hot oil till pliable. Fill every tortilla with a bit little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on pinnacle. Pour the meat sauce calmly over the rolled tortillas. Top with final cheese.
Bake for 25 minutes within the preheated oven, till cheese is melted and lightly browned.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it frivolously, and make smooth-up less difficult.

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