Beef & Cheese Enchiladas

By Bridget Blevins |

Published 04/14 2014 11:46AM

Updated 04/14 2014 11:48AM


1 pound 100% Grass Fed Beef from Wells Family Farms!

1 large onion, chopped (about a cup)

2 large cloves of garlic, minced

1 tablespoon chili powder

2 tablespoons of olive oil

1 teaspoon dried oregano leaves

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon pepper

28 ounces of fresh tomatoes, small cubes and crushed

1 1/2 cup shredded Cheddar cheese

1 1/2 cup of Monterey Jack cheese

1/2  c olive oil

12 small corn or flour tortillas

1 1/2 cups shredded lettuce

1/3 cup sliced radish

1/4 cup sliced black olives

Cook and stir onion, garlic and chili powder in 2 tablespoons of oil in 3 quart saucepan until onion is tender, about 5 minutes add ground beef, breaking up and cooking approx 10 minutes.  Stir in oregano, cumin, salt, pepper and tomatoes; break up tomatoes. Heat to boiling , reduce heat.  Simmer uncovered until thickened, about 30 minutes.

Mix cheeses.  Heat 1/2 cup oil in 8 inch skillet until hot.  Dip each corn only, tortilla into hot oil to soften, drain.  If using flour skip the hot oil.  Dip each tortilla into tomato mixer, coating both sides.  Spoon about 2 tablespoons of cheese on each tortilla, add meat mixture, roll and place seam side down in a rectangle baking pan.  Pour remaining tomato mixture over the enchiladas; sprinkle with remaining cheese, add refried beans to the ends.  Bake uncovered in a 350 degree oven for approx 20 to 30 minutes, until cheese is melted and tomato sauce is bubbling !

Top each serving with lettuce, radish and olives, sour cream if desired. 

6 servings and approx 490 calories per serving.


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