Made with premium quality beef, Enchiladas Beef is a delicious option for making burritos, taco salads, and quesadillas. You can also enjoy it alone as a lean protein source that is free of gluten. This flavorful meal comes in a convenient package that allows you to heat and serve straight from the container.
Enchiladas Beef is made with ground beef, which adds protein and vitamins to your daily meals. It’s also full of flavor that comes from tomatoes, green chilies, and spices. Enchiladas Beef is full of nutrients and has a great taste. The perfect meal for any type of diet.
With Enchiladas Beef, you can now enjoy authentic taco taste at home without all the prep work. All you need to do is simply add water and heat in the microwave or on the stovetop. In no time, you’ll be ready to chow down on your favorite Mexican dish. Enchiladas beef is an excellent source of protein and vitamins. It is also low in fat and cholesterol.
Enchiladas Beef
Ingredients
- 2 ¼ cup Flour
- 1 cup Shortening
- 2 cup Tomato paste
- ½ cup Ground chili powder
- 2 ½ tbsp Ground cumin
- 1 qt Beef broth
- Pinch ground black pepper
- 8 lbs. Ground beef raw
- 1 qt Chopped onions
- ¼ cup Ground chili powder
- 2 tbsp Salt
- 1 ½ tbsp Ground black pepper
- ½ tbsp Garlic powder
- 100 6” Corn tortillas
- 2 lbs. Shredded jack cheese
- 2 cup Onions chopped
Instructions
- Blend together melted shortening or salad oil and sifted general purpose flour until smooth. Cook at low heat 2 minutes. Add canned tomato paste, chili powder, ground cumin; blend well.
- Prepare beef broth following package directions. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add pepper. Stir to blend.
- Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
- Add 2 quarts gravy, onions, chili powder, salt, red pepper, and garlic powder to beef. Blend well. CCP: Hold at 140 F. or higher for use in Step 7. Spread 2 cups gravy in each pan.
- Wrap tortillas in foil; place in 150 F. oven or in a warmer for 15 minutes or until warm and pliable.
- Place 3 tablespoons meat filling in center of each tortilla. Roll tightly around filling; place seam-side down in pan, 50 per pan.
- Pour 1-1/4 quarts gravy evenly over enchiladas in each pan.
- Using a convection oven, bake 18-20 minutes in 325 F. oven or until thoroughly heated. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Remove from oven.
- Sprinkle 1 quart cheese and 1-1/3 cups onions over enchiladas in each pan.
- Heat in oven 3 minutes to melt cheese. CCP: Hold for service at 140 F. or higher for 15 seconds.