Ingredient: small onion

Beef Enchiladas

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 Beef Enchiladas
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Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  5. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  6. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  7. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  8. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  9. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  10. Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  11. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Recipe Notes

Original Recipes:  https://www.geniuskitchen.com/recipe/authentic-beef-enchiladas-523462

This was oddly bland.  Tasted a lot like onion, but that was actually about it.  I'm thinking less onion and need to infuse more chili flavor into the meat.  The shredded beef itself turned out pretty good (see Mexican Shredded Beef recipe), but all together it was just lacking.  That being said, it was fairly easy, and I think it's a good place to start, or if you aren't into or can't eat heavily spiced food it's good as is.  I'll be working on this again, I think.  (3.25.19)

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Nutrition Facts
Beef Enchiladas
Amount Per Serving
Calories 745 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 19g 95%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 119mg 40%
Sodium 933mg 39%
Potassium 146mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 34g 68%
Vitamin A 29%
Vitamin C 5%
Calcium 59%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Shepherd’s Pie Recipe

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 Easy Shepherd’s Pie Recipe
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Rating: 0
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Course Main Dish
Cuisine Irish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
  2. While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
  3. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
  4. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
  5. Add ground lamb to the pan with the onions and vegetables. Season with salt and pepper. Cook until no longer pink.
  6. Whisk broth with packages of gravy mix and Worcestershire sauce. Add to the meat and vegetable mix.
  7. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
  8. When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. ***Kind of thick, might want to add a little milk. Could make morte taters, too.***
  9. Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).
  10. Spread the mashed potatoes over the top of the lamb & vegetable mixture. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
  11. Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
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Nutrition Facts
Easy Shepherd’s Pie Recipe
Amount Per Serving
Calories 276 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 41mg 14%
Sodium 380mg 16%
Potassium 531mg 15%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 7%
Vitamin C 29%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.