Ingredients:
1 tablespoon extra virgin olive oil
1 finely diced yellow onion
1 pound ground beef (80/20)
4 tablespoons TAK’s Tex-Mex Blend (or, if desired, a packet of store-bought taco seasoning)
4 tbsp unsweetened butter
6 tbsp. all-purpose flour
4 cups beef broth, unsalted
1 tablespoon Kosher salt
1 tablespoon cumin
1 tsp. chili powder
1 tsp black pepper
Approximately 16-20 corn tortillas
1 cup freshly grated Cheddar cheese
1 cup freshly grated Monterrey Jack cheese
Instructions:
Ingredients:
1 tablespoon extra virgin olive oil
1 finely diced yellow onion
1 pound ground beef (80/20)
4 tbsp TAK’s Tex-Mex sauce Blend (or, if desired, add a package of store-bought taco seasoning)
4 tbsp unsweetened butter
6 teaspoons Flour for all purposes
12 teaspoon Kosher salt 4 cups unsalted beef broth
1 tablespoon cumin
1 tsp. chili powder
1 tsp black pepper
Approximately 16-20 corn tortillas
1 cup freshly grated Cheddar cheese 1 cup freshly grated Monterrey Jack cheese
Instructions:
To begin, preheat your oven to 350°. Make sure you have a 9×13″ oiled casserole dish on hand.
Warm the olive oil in a large sauté pan over medium-high heat. Sauté the onion and beef. When the onions are heated, add them. Sauté them for 5-8 minutes, or until softened. Add your ground beef and TAK’s Tex-Mex Blend to this. As the beef cooks, use a wooden spoon to split it up. Cook for another 10 minutes, or until the steak is browned and no longer pink. When finished, transfer the meat mixture to a bowl and keep it aside for later use.
To make the sauce, return the sauté pan to the fire but reduce the heat to medium. Wait for the butter to soften before adding it. When the butter has melted, add the flour and stir to make a roux. Allow this to cook for around 2-3 minutes. Begin slowly pouring in your beef broth, whisking well after each pour. Season with salt, cumin, chili powder, and a pinch of black pepper once all of the broth has been incorporated. Cook for another 7-10 minutes, stirring occasionally, until the sauce has thickened.
Layer the Casserole: Before you begin stacking the enchiladas, coat the casserole dish with a small amount of your sauce. 14 cup Monterrey Jack and Cheddar cheeses should be added to the meat mixture.
To assemble the enchiladas, dampen two paper towels and wrap half the tortillas inside. Repeat for the other half. Warm these for 30 seconds to a minute in the microwave, or until they’re warm and easy to roll. Spoon about 2 tablespoons of your beef mixture onto each tortilla, fold it up, and place it in your casserole dish with the seam facing down. Repeat until your dish is completely full.
Baking: Spoon the remaining sauce over the enchiladas, making sure they’re well covered. Sprinkle the remaining cheeses on top. Bake for 20 minutes, covered with aluminum foil. After that, remove the foil and continue baking for another 15 minutes. Allow it to cool somewhat before serving. Have a delicious meal!
