- 1 pound ground beef
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon rubbed sage
- 1 can (14-1/2 ounces) stewed tomatoes
- 4 to 6 garlic cloves, minced
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1 can (14-1/2 ounces) beef broth
- 1 can (15 ounces) tomato sauce
- 1 to 2 tablespoons chili powder
- 1 to 2 teaspoons ground cumin
- 1 to 2 teaspoons rubbed sage
- 1/2 teaspoon salt
- 10 flour tortillas (6 inches), warmed
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Meanwhile, in another saucepan, saute garlic in butter for 1 minute or until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
- Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.
- Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 5 servings.
Reviews forGarlic Beef Enchiladas
"I've been making this since it very first appeared in Taste of Home back in 1999. I've memorized the recipe. All my children (9) have grown up on this and it has become a main staple in our home over the years. I love it because it comes from scratch and doesn't use a canned enchilada sauce. Everything is absolutely the freshest it can be. Whoever made up the recipe, thank you so much."
"These were really good.I don’t have much experience with cooking Mexican food but I work with several Hispanic ladies and they said I would probably like using white corn tortillas.Ivwill definitely be making these again.As for the sodium police we can all read the nutritional values for ourselves and decide to cookor not cook so myob"
"I'll definitely make this again. My husband didn't like how much flour was used so maybe we'll use less next time and make the sauce a little less dense. But I liked the flavor."
"I have been making these for years. We live out of the USA and store-bought sauce is not available. I was glad for the sauce recipe. The people in the country I live love garlic. To them the more garlic the better the taste in any main dish. I reduce the amount of flour to the consistency that I like. As for the taco mix and taco itself, I make my own soft tacos from a recipe as that is the best we can do here. My soft taco is rolled very thin and pan-fried before I fill them. Thank you for the recipe. It has been a family favorite for years."
"Although I am sure that some people would like this,it is not traditional in any sense of the word. It is fusion cooking. This is Tex-Mex cuisine which obviously has been tweaked from traditional Mexican food made to please those North of the border. Here, in Texas, people put beef in just about everything. We always use cheese in our rellenos and enchiladas.Traditional enchiladas are made with corn tortillas as the author noted.The sauce recipe here is very much the same as canned sauce in that both use tomato products. I can tell you with authority that most restaurants and Mexican homes such as ours never use tomato products in our enchilada sauce. California, Northern and Central Mexico don't use tomatoes in this way traditionally.As we live in Texas, I encounter all sorts of deviations from traditional Mexican food. Some are o.k. but hubby will not eat enchiladas anywhere but at home due to the fact he is always disappointed in their preparation. The same is true with many Mexican families here.For my enchilada sauce I only use diced onion cooked in oil until transparent, then I add the flour and spices to create a roux and cook for at least 4 minutes. I then add the broth (Better Than Bouillon chicken) and simmer for 30 minutes. I don't add salt as there is enough in the broth. My spice mixture is secret and handed down so I will not offer it here."
"that alright if you like gummy enchiladas.......I've been making enchiladas and never use flour. Mexicans never use flour eather."
"WAY too much sodium. You should take in less than 2,300 mg a day--not in one meal."
"Pretty good recipe. The only thing, is there was too much flour, too thick; needs more sauce, and the tortillas were a little soggy. I would subtract some flour, add more tomato sauce and cook the tortillas a little before preparing them."
"I prefer homemade enchilada sauce to store-bought, so I knew I wanted to try this! I felt the sauce was lacking a teensy bit, and the amount of flour used seems strange, but it all came together nicely! I think I might try to add more of the chili powder to the sauce next time though. I had enough filling to make 2-3 more enchiladas too!"
"I was very excited to try this recipe based on all the great reviews. I liked the simplicity of the recipe and the beef filling for the enchiladas was pretty tasty. However, I was not a huge fan of the enchilada sauce. I have made other from-scratch enchilada sauces I've liked better - I think this one called for too much flour for my taste - it got pretty thick, almost the texture of canned tomato soup before you add water to it. The overall taste was good though - we even ate leftovers the next day, but this is most likely not a recipe I'll save to make again."