Garlic Beef Enchiladas

My husband has been wondering 'where's the beef?'  Well here you go, Mike! 

This week I am participating in an online recipe swap hosted by Sarah of A Taste of Home Cooking, and the theme is Mexican.  I received Garlic Beef Enchiladas courtesy of Heather Lynne of Hezzi D's Books and Cooks.  This is not necessarily a recipe I would have selected on my own, simply because I do not eat a lot of meat.  But that's the whole point of the recipe swap - try something different.  I was looking forward to making these enchiladas! (and Mike was very excited about meat!) 

In order to give the enchiladas a bit more veggie-flair, I used the entire onion and entire bell pepper.  I also used vegetable broth, simply because that was what I had on hand, corn tortillas instead of flour, and made a few adjustments to the garlic and spices.  In lieu of stewed tomatoes, I used diced tomatoes with chiles to give it an extra kick, and they worked great.  This recipe ended up a combination of Heather Lynne's adaptation, the original recipe and some of my own recipes.    

These enchiladas were a bit more labor intensive than most weeknight meals, but in end it was worth it.  They were phenomenal!  I savored every last bite - meat 'n all.  I will definitely be making this recipe again, though next time I plan to try substituting black beans for the beef.

Be sure to check out the round up of the recipe exchange at A Taste of Home Cooking.  A big thank you to Sarah for hosting the recipe swap and a big thank you to Heather Lynne for the great recipe (and Mike thanks you for meat)!

Have a great weekend!


Garlic Beef Enchiladas
Yields 6 servings (2 enchiladas per serving)
FILLING:
1 pound lean ground beef
1 medium yellow onion, chopped
1 bell pepper (red or green), chopped
1 teaspoon salt
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 can (14.5 ounces) diced tomatoes with chilis

SAUCE:
6 garlic cloves, minced
2 tablespoons olive oil
1/4 all purpose flour
1 can (14 1/2 ounces) vegetable or beef broth
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
1 tablespoon ground cumin

12 corn tortillas (6 inches) warmed
2 cups (8 ounces) shredded cheese (cheddar or colby jack)

1. In a large skillet, heat beef, onion, pepper and garlic over medium heat until the beef is no longer pink.  Add seasonings and stir well.  Stir in tomatoes and bring to a boil.  Reduce heat; cover and simmer for 15 minutes, stirring periodically.
2. Meanwhile, in a medium saucepan heat oil over medium heat.  Saute garlic 2-3 minutes or until fragrant.  Stir in flour until blended (making a roux).  Gradually stir in the broth and bring to a boil.  Cook and stir for 2-3 minutes or until thickened.  Stir in the tomato sauce and seasonings.  Cook for an additional 5 minutes, then remove from heat.
3. Preheat oven to 350 degrees.  Spray 13 x 9 pan with cooking spray.  Pour 1 1/2 cups of the sauce into the bottom of pan. 
4. Stack tortillas and wrap in damp paper towel and microwave for 45-60 seconds.  Top each tortilla with 1/4 cup filling, top with 1 tablespoon cheese and roll up tightly  Place in baking dish seam-side down.  Continue with remaining tortillas. 
5. Top the enchiladas with the remaining sauce.  Cover with non-stick foil (or spray regular foil with cooking spray) and cook for 30 minutes.  Uncover and sprinkle with remaining cheese.  Bake for 10 minutes, or until cheese is melted.

Adapted from Hezzi D's Books and Cooks and from Taste of Home