Loaded Tex-Mex Beef Enchiladas

I think Tex-Mex flavors are so incredible in enchiladas. The only problem with that is ingredients such as ground beef, corn and black beans do not firmly pack into an enchilada once you roll it, making the filling skimpier than usual. So, to make up for that shortage (after all, hubby has to have a manly portion of beef), I topped off the enchiladas with the remainder of the filling, thus, calling them “Loaded Tex-Mex Enchiladas.” This improvisation turned out to be huge hit! I make it now when the kids come to visit and they all love it. And, you don’t have to worry about the leftovers, as they freeze and reheat well. I think we still have some in the freezer from the last time I made this. This a great casserole when you need to feed a hungry crowd (like the next Sunday football gathering).

I get my corn tortillas at The Fresh Market. Even though they are in a sealed package, you can still smell them all the way down the aisle, that's how fresh they are. And, Trader Joe's has a really good enchilada sauce, smooth and not too spicy; it let's the flavors of the food still come through. If you have one, or both, of these stores in your area, you should give these products a try.

Chop onions and green bell pepper. Mince garlic.

Heat canola oil in large skillet over medium high heat. Add ground beef, onions, green bell pepper, garlic and seasonings. Stir often, breaking up meat as it cooks. When meat starts to brown, add black beans and corn. Heat until corn is heated through. Season with 1 to 2 teaspoons chipotle flavored hot sauce. Adjust hot sauce to taste. Put meat mixture aside.

In small saucepan, warm enchilada sauce over low heat. 

Spread about 3/4 cup of enchilada sauce in the bottom of a large baking dish (15x10x2-inch). You want enough to lightly coat bottom of dish. Put aside.

Preheat oven to 350° F.

Heat about 1/4 cup of canola oil in small skillet over medium to medium-high heat. Use just enough oil to cover bottom of skillet.  Lightly brush both sides of tortilla with warmed enchilada sauce.  Add corn tortilla to skillet. After about 5 seconds, flip tortilla. Tortilla should be lightly browned and pliable; do not overcook. Transfer tortilla to a paper towel lined plate. Repeat with next tortilla. I usually cook up about 4 tortillas, then I start filling and rolling them before heating another batch of tortillas. This way tortillas stay warm and pliable while rolling.

To stuff tortillas, put about 1-1/2 Tablespoons of shredded cheese down center of tortilla. Top with about 1-1/2 Tablespoons of meat mixture. Carefully roll (trying to keep as much filling in tortilla as possible) and place seam-side down in prepared baking dish.

Repeat procedure for heating tortillas; stuffing and rolling them until all have been prepped and lined up in baking dish.

Pour remaining enchilada sauce over all, spreading to cover evenly.

Here's the loaded part....spread the remaining meat mixture evenly over top of enchiladas. Sprinkle remaining shredded cheese over all. Cover with aluminum foil. Bake for 30 to 40 minutes, or until hot and bubbly.

While enchiladas are baking, chop tomatoes, green onions and cilantro.

Remove aluminum foil cover. Sprinkle tomatoes, green onions and chopped cilantro over top of casserole.

Serve hot with sour cream (and additional hot sauce), if desired.

LOADED BEEF TEX-MEX ENCHILADAS
Posted by: www.meldingmagic.com



INGREDIENTS:

• 1 Tablespoon canola oil, for frying
• 2 pounds lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 Tablespoon chili powder, or hot Mexican chili powder (for more heat)
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano (preferably Mexican)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (12 ounces) frozen corn kernels
• 1 to 2 teaspoons Cholula Chipotle flavored hot sauce, or more to taste
• 2 bottles (12 ounces each) Trader Joe's Enchilada Sauce (or 24 ounces total of canned enchilada sauce)
• 16 each corn tortillas
• Additional canola oil (about 1/4 cup), for warming tortillas
• 4 cups shredded Mexican cheese blend, or shredded cheddar cheese
• 5 to 6 each green onions, sliced diagonally into 1/2 inch pieces
• 3 Roma tomatoes, seeded and diced
• 1/2 cup cilantro, chopped
• Sour cream, for serving (optional)

           
DIRECTIONS:

1. Heat 1 Tablespoon canola oil in large skillet over medium high heat. Add ground beef, onions, green
    pepper, garlic and seasonings. Stir often, breaking up meat as it cooks. When meat starts to brown,
    add black beans and corn. Heat until corn is heated through. Season with 1 to 2 teaspoons chipotle
    flavored hot sauce (adjust hot sauce to taste). Put meat aside.
2. In small saucepan warm enchilada sauce over low heat. Spread about 3/4 cup enchilada sauce in the
    bottom of a 15x10x2-in. baking dish (or enough to lightly coat bottom of dish). Put aside.
3. Preheat oven to 350° F.
4. Heat about 1/4 cup of canola oil in small skillet over medium to medium high heat (use enough oil to
    cover bottom of skillet). Lightly brush both sides of tortilla with warmed enchilada sauce. Add corn
    tortilla to skillet. After about 5 seconds, flip tortilla. Tortilla should be lightly browned and pliable; do
    not overcook. Transfer tortilla to a paper towel lined plate. Repeat with next tortilla. I usually cook up
    about 4 tortillas, then I start filling and rolling them before heating another batch of tortillas. (This
    way tortillas stay warm and pliable while you are rolling them.)
5. To stuff tortillas, put about 1-1/2 Tablespoons of shredded cheese down center of tortilla. Top with
    about 1-1/2 Tablespoons of meat mixture. Carefully roll (trying to keep as much filling in tortilla as
    possible) and place seam-side down in prepared baking dish.
6. Repeat procedure for heating tortillas, stuffing and rolling them until all have been prepped and lined
    up in baking dish.
7. Pour remaining enchilada sauce over all, spreading to cover evenly. Spread remaining meat mixture
    evenly over top of enchiladas.8. Sprinkle remaining shredded cheese over all. Cover with aluminum foil. Bake at 350° F. for 30 to 40
    minutes, or until hot and bubbly.
9. Remove aluminum foil cover. Sprinkle chopped tomatoes, green onions and chopped cilantro over
    top. Serve hot with sour cream (and additional hot sauce), if desired.