Cheese and Beef Enchiladas

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This recipe is also from Joy in Texas and it looks wonderful. I make a really good pan of shredded beef enchiladas, but I think I might have to try this recipe next time. It looks delicious! 

And yes, it’s the same picture.  Joy made both recipes in the same meal.

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Chili Sauce
1 lb ground beef
3T flour
1/4 cup chili powder
Salt and pepper
1.5t cumin
1.5T garlic powder
Water

Enchiladas
1 lb cheddar cheese, shredded, split into 3/4 pound and 1/4 pound piles
1/2 red onion, chopped
12 tortillas
Vegetable oil

Instructions:

Chili Sauce
Brown ground beef, drain fat. Stir in flour till the raw smell is gone. Add spices and season. Add enough hot water to cover the meat 1.5 times. Bring to a simmer so it will thicken (think gravy). Once it’s thickened, remove from heat. Once it has cooled, drain (separate) meat from sauce and retain both.

Tortilla Prep
In a small frying pan add an inch of vegetable oil, heat to medium-high. You’re good to go when you stick an edge of tortilla in it and it bubbles. Place one tortilla in at a time till it floats. Remove and place on paper towels. You just want to soften them.

Enchiladas
In a 12×9 pan put a little sauce so they won’t stick. Take a fried tortilla, add meat, onion and cheese and roll tightly, place in casserole. Continue till all are used. Return any meat to sauce, pour over enchiladas and make sure all tortillas are covered. Cover with remaining cheese and bake at 350 for 20-30 min till bubbly.

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