Tex-Mex Enchiladas

Two weeks ago, I finally went to Bed, Bath and Beyond to get my KitchenAid Artisan mixer. It was about maybe almost two months ago when I got the gift cards from my company. You see, my current company has this program, where you can award anyone who goes beyond the extra mile, and as a result, you get “powerbucks”. I have been accumulating these powerbucks for a couple of years, and finally I cashed them in.

So, to break in the mixer, which I got with the food grinder attachment, Hubby wanted to grind his own beef. So I went and got a pound of cut-up lean stew meat, from which Hubby was going to make a small batch of Chili, and then make it into a Tex-Mex Enchiladas.

First, we had to figure out how the food grinder works. After we assembled it, which was pretty easy, we were ready to grind our first ground beef!



The food grinder comes with this thing that helps you push the meat down to the shaft, where the meat finally meets the cutter.



Then I got all the ingredients to make a small batch of Chili, tomato sauce, tomato paste, smoked apple-pecan-cherry flavor sea salt, pepper, cumin, chili powder, bell pepper, onion, garlic, and jalapeno.



I chopped all the veggies…



Then Hubby started by sauteeing the chopped onions with olive oil in a saute pan.



Then the bell pepper went into the frying pan as well.



Peppered it…



Salted it…



Sprinkled the chili powder…



Then the cumin powder…



Stirred them around…



Then, when the onion was starting to get translucent, Hubby dumped in the garlic and jalapeno.



Mixed them around again…



Then, the ground meat was dumped into the pan…



Spread them around…



Until they were all cooked.



Tomato sauce and tomato paste were next…



Stirred them around again…



Until they were all combined.



Then after a taste test, spices were added again. Chili powder…






Salt and pepper…


Stir them around, tasted, and add more spices as necessary.



Then the chili got dumped into a crock pot, with a low heat setting. We cooked the chili for about 8 hours. See, the wonders of crock pot, you dump the stuff into it, turn it on, and walk away. When you come back, your food is ready.



Then, it was time to assemble the enchiladas. Corn tortillas, onion, cheese were prepared.



Onion was chopped, cheese was shredded. Corn tortillas got nuked in the microwave. Then the assembly line was set.



Hubby poured about half a cup of chili into the baking pan as a base sauce.  Then he put a corn tortilla into the pan, poured some chili on top of the tortilla…



Added the cheese…



Chopped onion, and rolled them up.



Then when Hubby was finished, he poured some more chili on top and sprinkled some onion and cheese (not pictured here).   Finally, he covered the pan with aluminum foil for baking.



The enchiladas were then baked for 30 minutes at 350F.



We ate the enchiladas with Salsa Fresca and refried beans. Oy, muy bueno!


Print recipe here.

1 lb ground beef
1 can 14 oz tomato sauce
1 can 6 oz tomato paste
ground pepper
chili powder
chopped onion
chopped bell pepper
minced garlic

Stir fry onion and bell pepper until onion turns translucent.
Sprinkle chili powder, cumin, salt and pepper, mixed them around.
Added the garlic and jalapeno, mix well.
Add ground beef, cook until all ground beef is done.
Add tomato sauce and tomato paste, mix well.
Adjust seasoning as needed.
Cook until chili is starting to boil, then transfer to a crock pot. Cook in low heat for 8 hours.

Tex-Mex Enchiladas
Corn tortillas
cheese mix
chopped onion

Preheat oven to 350F.
Soften tortillas by heating in microwave or frying.
Drizzle 1/2 cup chili into a greased baking pan.
Spoon chili on top of tortilla, sprinkle with chopped onion and shredded cheese and roll up.
Put in the baking pan with seam down, repeat until baking pan is full.
Drizzle with chili on top of the enchiladas, sprinkle with chopped onion and cheese, cover with aluminum foil.
Bake 30 minutes or until cheese is bubbly.
Serve with Salsa Fresca.

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