I can’t take full credit for this week’s recipe as it is a Pioneer Woman Original. I did make some changes, like adding in a few spices here and there. I have wanted to transform this recipe into a gluten/free vegetarian/vegan option for myself. And sure enough, I did!
Easy Beef Enchiladas
FOR THE BEEF ENCHILADAS:
- 2 tablespoons olive oil
- 2 tablespoons all purpose flour (plain flour Australia and UK)
- 2 cups chicken stock (chicken broth or chicken bouillon) - or vegetable broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
FOR THE MEAT:
- 1 pound ground beef (minced beef)
- 1 medium white onion - finely chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder (chilli powder in British English)
- 3 cloves garlic - minced
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
FOR THE TOPPING/FILLINGS:
- 12 round corn tortillas
- 1 cup green onions (scallions or green shallots) - chopped, original calls for 2 but we used 1 can
- ½ cup black olives - chopped
- 3 cups cheddar cheese - grated
- First up, brown your meat, onions, and spices. Drain and set aside. While you’re cooking the meat, saute the oil and flour together in a pot. After a few minutes, stir in your broth and enchilada sauce. Add in salt and pepper. Bring the liquid to a boil and simmer for about 10 or so minutes.
- Warm your corn tortillas in a skillet on both sides or stick a stack of them in the microwave for about 30-45 seconds before dipping them into the sauce with tongs. For time’s sake, I did the latter.
- Fill each dipped tortilla with your meat, olives, green onions, and cheese. Roll up and place seam side down in a pan or casserole dish that’s been sprayed with Pam.
- Once you have crammed as many enchiladas as possible in your pan (that’s just me!), generously pour sauce over the enchiladas and sprinkle cheese on top. Bake at 350°F for 20 minutes or until the enchiladas are nice and bubbly.