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Fast and Guiltless Beefy Enchiladas

By: Jane from recipesnfood.com
Updated June 14, 2018
Calcium Rich Beef Enchiladas
Calcium Rich Beef Enchiladas
This image courtesy of primecp.com

You might think that quick recipes and nutritious meals are on opposite ends of the food spectrum. This calcium-rich food recipe for these Fast and Guiltless Beefy Enchiladas might prove you wrong! They are full of nutrients as well as super easy to make, as they take around 30 minutes to make. Oh, and these beef enchiladas are super tasty as well. It's the triple crown of comfort food meals. What else could you be looking for other than nutrition, taste, and speed? This meal seems like a win-win to us!

Serves6 People

Preparation Time15 min

Cooking Time15 min

Cooking MethodOven

Ingredients

  • 2 tablespoons oil
  • 1 beef flavor bouillon cube or 1 tsp beef-flavor instant bouillon.
  • 1/3 cup finely chopped onion
  • 1 garlic minced
  • 1/2 cup hot water
  • 6 ounces can of tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon sugar or sugar substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/2 cup cold water
  • 1 tablespoon cornstarch
  • 1/4 cup chopped onion
  • 2 3/4 pounds Ground beef
  • 4 ounces can of diced green chili peppers, drained
  • 1/2 teaspoon salt
  • 12 (6-inch) corn tortillas
  • 4 ounces shredded Cheddar cheese
  • 4 ounces shredded Monterey jack cheese

Instructions

  1. Prepare enchilada sauce, in medium saucepan heat oil; saute cup of onion and 1 clove garlic until tender.

  2. Dissolve bouillon in cup of hot water; add to onion mixture

  3. Stir in tomato sauce, chili powder, sugar, salt, and cumin.

  4. Combine cup cold water and corn starch; gradually stir into tomato sauce mixture

  5. Simmer 15 minutes or until slightly thickened, stirring occasionally.

  6. To prepare beef filling, in large skillet; Brown ground beef and drain.

  7. Remove from pan.

  8. Add to the pan and saute cup onion and garlic clove in 2 tsp vegetable oil until tender

  9. Stir in remaining filling ingredients, return beef, and add cup of the enchilada sauce; simmer 10 to 15 minutes or until thickened.

  10. Heat oven to 375 degrees F.

  11. Spread cup of the enchilada sauce over the bottom of 12x8 inch baking dish

  12. Set aside. In skillet, heat 1 tortilla over medium high heat about 15 seconds until warm, turning frequently.

  13. Fill each tortilla with 2 Tbsp beef filling; roll up.

  14. Place seam side down in prepared dish.

  15. Pour remaining enchilada sauce over filled tortillas

  16. Bake at 375 degrees F for 15 minutes.

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We all absolutely LOVED this enchilada sauce and our youngest even asked if he could have some on a sandwich for school today, lol! I found the dish a bit fiddly to prepare on a week night after work but that was my fault, next time I will do it over a weekend when I am l not tired. We really enjoyed the meal, lovely flavors (the cumin is a great background note) and will happily have it again.

I like making my own enchilada sauce instead of buying it. But, I agree that it isn't fast. Sure, baking time isn't long. Prep time is though. And either the amount of filling added to each tortilla is wrong or the amount of beef is wrong. Dividing the amount of beef equally is just under 1/4 cup. Also, when do you add cheese. Before baking of during last few minutes?

Fast?? I don't think so. And the recipe is very confusing as well.

Almost 3 lb of ground beef to feed 6? Also guiltless?? Compared to what?

The recipe is confusing. How much bouillon? Not included in ingredients. Please make it clearer when to add the cheeses. Thanks

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