Ground Beef Enchiladas
Submitted by COOKGIRL
Seasoned ground beef filling with garlic, cumin, oregano, and chili powder, ready for enchiladas, tacos, burritos, or chimichangas. One versatile Mexican meat recipe, four dinners.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minHere is a weeknight secret weapon: one big batch of seasoned ground beef that turns into enchiladas tonight, tacos tomorrow, burritos on Wednesday, and chimichangas whenever the craving hits. The filling comes together in about 20 minutes flat.
What sets this apart from a generic taco meat is the shredded carrot stirred in with the spices. It melts into the mixture as it simmers, adding a subtle sweetness and body you cannot quite place but definitely notice. Cumin, oregano, chili powder, and a hit of bouillon round things out with that deep, savory punch.
Pro Tips
- Drain the beef well before adding spices. Excess grease will make your tortillas soggy.
- Shred the carrot on the fine side of a box grater. It should practically dissolve into the meat as it cooks.
- For enchiladas, use corn tortillas softened in warm oil for a few seconds. They hold up better than flour under sauce.
- Double the batch and freeze half. This filling keeps for up to 3 months in the freezer and thaws quickly for last-minute dinners.
Variations
- Cheesy baked enchiladas: Roll filling in corn tortillas with Jack cheese, smother in red enchilada sauce, and bake at 375F for 20 minutes.
- Crispy chimichangas: Wrap in flour tortillas with refried beans, fry until golden, and top with salsa and sour cream.
- Quick burritos: Load flour tortillas with filling, beans, cheese, and your favorite toppings. Microwave to melt.
Ingredients
Directions
Brown meat in frying pan.
Add garlic, onion, carrot, oregano, cumin, Chili powder and instant bouillon.
Stir until blended.
Sprinkle flour on top.
Stir in.
Simmer until meat and carrots are tender.
For Tacos: Cook corn tortillas in hot oil, few minutes each side.
Fold in ½.
Drain on paper towels.
Fill each taco with spoonful of taco meat.
May use prepared shells.
For Enchiladas: Fill softened tortillas with meat filling and shredded Jack cheese.
Bake about 20 minutes.
For Chimichangas: Fill flour tortillas with meat filling, cheese and refried beans.
Roll up tightly.
Be sure to fold edges and sides.
Fry in hot oil for a few minutes on each side until lightly browned.
Top with Salsa and sour cream.
For Burritos: Fill flour tortillas with refried beans, meat filling and cheese and roll up.
Warm in microwave to melt cheese and heat through.
Add desired toppings.
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