Layered Beef Enchiladas

Layered Beef Enchiladas

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
1/2 teaspoon salt
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


  1. Prepare Red Chili Sauce.
  2. 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.
  3. 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.
  4. 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.
  5. Heat remaining 1-1/2 cups Red Chili Sauce in medium skillet over medium heat until hot; remove from heat.
  6. 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
  7. 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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