My mom is a great cook. She shies away from that compliment most of the time, especially when I say it. I guess because I went to culinary school and she might feel that I know more than she does. However, I think she forgets that I learned to cook mostly from her. She didn’t make the fanciest of recipes, but they were made with great plans and with a lot of love, not to mention, they were also very good. Just about every meal I can remember while growing up was a sit down meal – table set with plates, napkins, forks and knives, and glasses filled with iced tea. The meal usually consisted of a main dish, salad, fruit salad, other vegetable and rice, noodles or potatoes. In most people’s minds today, it was a big spread.
One of June and I’s favorite meals were mom’s enchiladas. Now, they’re one of our kid’s favorite meals, especially Jackson, who is a Tex-Mex fanatic like me! Mom took a short cut by using canned chili as the gravy, but I can tell you, it rivals the taqueria’s enchiladas, if not beats them in flavor. I hope you enjoy!
After browning and seasoning the ground beef, heat about ¾ cup of oil in a shallow skillet over medium heat. Carefully dip each tortilla in oil to soften. Use about 3 to 4 tablespoons of hamburger filling per tortilla; roll each one and place in rows in a large greased baking dish. Repeat procedure until all tortillas are filled.
Tex-Mex Beef Enchiladas
- 2 pounds ground beef
- 2 medium onions chopped & divided
- 2 cloves garlic minced
- ½ packet taco seasoning mix
- ½ teaspoon Kosher salt to taste
- ¼ teaspoon black pepper to taste
- 2 tablespoons vegetable or canola oil
- 20 corn tortillas
- ¾ cup vegetable or canola oil
- 1 large can Wolf brand chili
- 1 pound sharp cheddar cheese grated
- Brown hamburger in 2 tablespoons oil with 1 chopped onion until browned and onion is tender; drain.
- Stir in garlic and lightly saute.
- Add taco seasoning and house seasoning with 1 cup water.
- Simmer for 5 to 10 minutes or until most of water is absorbed and thickened.
- Heat about ¾ cup of oil in a shallow skillet over medium heat.
- Carefully dip each tortilla in oil to soften.
- Use about 3 to 4 tablespoons of hamburger filling per tortilla; roll each one and place in rows in a large greased baking dish. Repeat procedure until all tortillas are filled.
- Mix remaining filling with the chili and heat until warmed through.
- Pour over top of rolled enchiladas and top with cheese and remaining chopped onion and bake at 400 degrees for 30 minutes or until hot and bubbly.