Enchiladas El Paso


1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
1/2 cup water
3 teaspoons chili powder
2 – 3 cloves of Chilli Smoked Garlic – crushed
1-1/4 teaspoons salt
1/4 teaspoon pepper
10 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, cook beef, crushed Chilli Smoked Garlic and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper.

Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13-in. x 9-in. baking dish. Top with the remaining meat sauce and cheese.

Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through.

To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 10 servings.


Based on a recipe from Simple & Delicious Magazine


Buy Chilli Smoked Garlic


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