Layered Beef Enchiladas the Editors of Publications International, Ltd.
Layered Beef Enchiladas
Makes 4 servings
|Red Chili Sauce|
|1||pound ground beef|
|3/4||cup plus 1 tablespoon vegetable oil, divided|
|1||cup finely chopped white onion|
|1||clove garlic, minced|
|12||corn tortillas (6-inch diameter)|
|2||cups (8 ounces) shredded Cheddar cheese|
|2/3||cup chopped pitted black olives|
|1-1/2||cups shredded iceberg lettuce and chopped fresh cilantro for garnish|
- Prepare Red Chili Sauce.
- Brown beef in 1 tablespoon hot oil in large skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion; cook and stir 4 minutes or until onion is softened; discard fat.
- Stir garlic, salt and 1 cup Red Chili Sauce into skillet; mix well. Bring to a boil over medium heat. Reduce heat to low. Simmer, uncovered, 5 minutes or until most of liquid has evaporated and meat is moistly coated with sauce, stirring frequently.
- Heat remaining 3/4 cup oil in medium skillet over medium heat until hot. Fry tortillas, 1 at a time, 10 to 20 seconds or until just limp and blistered, turning once. Drain on paper towels. Remove and discard oil.
- Heat remaining 1-1/2 cups Red Chili Sauce in medium skillet over medium heat until hot; remove from heat.
- Dip 1 tortilla into sauce with tongs to coat. Remove, draining off excess sauce. Place on broiler-proof individual plate. Spread about 1/4 cup meat filling on tortilla; sprinkle with 2 tablespoons cheese and 1 tablespoon olives. Repeat, making two more layers. Repeat with remaining tortillas
- Place enchiladas in broiler 4 inches from heat. Broil 3 minutes or until cheese is melted. Sprinkle with remaining olives. Garnish, if desired.
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