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|Tex-Mex Beef and Cheese Enchiladas|
"Cheese filled tortillas are protected with a spicy meat sauce and cheese before baking. Growing up all my lifestyles in South Texas, this dish was a staple!"
- 2 pounds ground beef
- three tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 (eight ounce) can tomato sauce
- 4 cups water
- 1/2 cup all-cause flour, divided
- 1 1/2 teaspoons sugar
- 2 tablespoons cooking oil
- 12 (6 inch) corn tortillas
- four cups shredded American cheese
|Prep : 30M||Cook : 6M||Ready in : 50M|
- Preheat the oven to 350 levels F (a hundred seventy five degrees C).
- Heat the ground pork in a large skillet over medium heat. Cook, stirring to crumble, until now not pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix inside the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the final water with the flour and sugar till flour is dissolved; stir into the simmering meat sauce. Simmer till thickened, about 10 minutes.
- While the sauce is cooking, warmness oil in another skillet over medium-high warmness. Warm tortillas inside the hot oil till pliable. Fill each tortilla with a little little bit of cheese, and place in a 9x13 inch baking dish, booking some of the cheese to sprinkle on pinnacle. Pour the beef sauce calmly over the rolled tortillas. Top with remaining cheese.
- Bake for 25 minutes within the preheated oven, until cheese is melted and gently browned.
- Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it frivolously, and make easy-up less difficult.
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