HEARTY BEEF ENCHILADAS

By curly

Ingredients

• MINUTE ENCHILADA SAUCE:
• 1/4 cup vegetable oil
• 2 Tbsps self-rising flour
• 1/4 cup New Mexico or California chili powder
• 1 1/2 cups water
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion salt
• ENCHILADAS:
• 1 pound ground beef
• 1 medium onion
• 1 (15.5 oz) can chili beans, undrained
• 10 ounces of enchilada sauce, divided
• 1/2 cup salsa, divided
• vegetable oil
• 7 (8 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• 2 Tbsps sliced ripe olives

Preparation

Step 1

SAUCE:
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder and onion salt into the flour and chili powder until smooth and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.

ENCHILADAS:
In a large saucepan, cook beef and onions over medium heat until meat is no longer pin; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside.

In a skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.

Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four 1 x 7 x 2 inch baking dishes Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.