Border Beef Enchiladas Recipe

Name: Border Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) shortening or oil; 1 tbsp (15 ml) cumin; 1 tbsp (15 ml) chili powder; 1 8 oz (224 grm). can tomato sauce; 2 tbsp (30 ml) flour; 1 tbsp (15 ml) garlic salt; 4 cups (950 ml) water, divided; 12 corn tortillas; vegetable oil; 1 lb (.5 kg). ground beef; 1/2 large onion, diced; garlic salt; 3 cups (700 ml) grated colby cheese, divided

Servings: persons

1/4 cup (60 ml) shortening or oil
1 tbsp (15 ml) cumin
1 tbsp (15 ml) chili powder
1 8 oz (224 grm). can tomato sauce
2 tbsp (30 ml) flour
1 tbsp (15 ml) garlic salt
4 cups (950 ml) water, divided
12 corn tortillas
vegetable oil
1 lb (.5 kg). ground beef
1/2 large onion, diced
garlic salt
3 cups (700 ml) grated colby cheese, divided

1
In a large sauce pan, on med-high, heat shortening to a near boiling state.
2
Whisk in cumin, chili powder and flour and immediately add 2 cups (475 ml) water, pouring in very slowly and whisking constantly the whole time, like making a cream gravy.
3
Note: have water ready to pour, because the cumin, chili powder and flour will thicken quickly in the shortening!
4
Slowly whisk in the remaining 2 cups (475 ml) water, garlic salt and tomato sauce.
5
Reduce heat and simmer for 20 minutes, covered.
6
Brown the ground beef and onions; cook until beef is done and onions are soft - season with garlic salt and pepper to taste.
7
Cool off and add 1 cup (225 ml) of the cheese to meat mixture.
8
Soften tortillas in some hot oil (not too hot!)
9
and put a good amount of the meat-cheese mixture in the center of each tortilla and roll up.
10
Place all the rolled enchiladas in a well greased 9 x 13 inch baking dish and cover with the sauce.
11
Sprinkle with remaining cheese and bake at 375 degrees (200 C.) for 20 minutes.
12
Serve with sour cream and black olives, if desired.

1076

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup (60 ml) shortening or oil, 1 tbsp (15 ml) cumin, 1 tbsp (15 ml) chili powder, 1 8 oz (224 grm). can tomato sauce, and more.

Yes, Border Beef Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Border Beef Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions