What are some good spicy Tex-Mex lunch items that are easy to make?!
Answers:
Here are several authentic Tex-Mex Enchillada recipes for you to choose from:
==========
~Ground Beef Enchiladas~
Corn tortillas filled with seasoned ground meat, onions, olives and cheddar cheese, baked in a not-too-spicy homemade enchilada sauce!. You WILL hear the words, "More please!
Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon kosher or coarse salt
1/4 teaspoon garlic powder
Enchiladas:
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained
1/2 teaspoon dried oregano leaves
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
1 dozen corn tortillas
2 cups shredded cheddar cheese, divided use
1!. For Enchilada Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute!. Add remaining ingredients bring to a boil and simmer for about 10 minutes!.
2!. Preheat oven to 350*F (175*C)!.
3!. Grease a 13 x 9 x 2-inch baking pan!. Set aside!.
4!. In a large skillet, cook ground beef, onion and garlic together until meat is done; drain!.
5!. Add olives, oregano leaves, salt and pepper!. Cool slightly and stir in 1 cup cheddar cheese: set aside!.
6!. Heat about 1/4-inch oil in another skillet and fry the tortillas over medium-high heat for a few seconds per side, just long enough to soften and stack on a plate!. Set aside!.
To construct enchiladas:
1!. Place about 2 tablespoons enchilada sauce onto a large plate!.
2!. Take one tortilla and place on the sauce coating each side well!.
3!. Spoon a twelfth of the meat mixture onto the center of tortilla!.
4!.Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan!. Repeat procedure with remaining tortillas!.
5!. Pour remaining enchilada sauce evenly over the enchiladas!.
6!. Sprinkle with the remaining 1 cup cheese!.
7!. Bake for 30 minutes or until bubbly and cheese is golden brown!.
Note: Time-Saver Cooking Tip: Substitute 1 (28-ounce) can enchilada sauce for the homemade enchilada sauce!.
===========\
~Texmex-Enchilladas~
Central Texas style Mexican enchiladas -
These are cooked beef enchiladas cooked in two ways-the traditional rolled enchilada and the easier-to-cook New Mexico stacked style!.
Both procedures are given below!. also, used to cook the enchi-
lada sauce/chili from scratch, but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it's not only faster (20 minutes vs!. 4+ hours) but also has a very authentic spice combination!.
Ingredients:
2 lb Ground beef -extra-lean (as little fat as possible)
2 med Onion, chopped
4 t flour
3 3/4 c!. Enchillada Sauce (2 standard cans)
1 lb Cheddar cheese, sharp, grated
Cooking Tex-Mex Style Enchiladas
1!. PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet!.
2!. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time!.
3!. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned!.
4!. Onions should be limp and translucent, but not brown!.
5!. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture!.
6!. Add the enchilada sauce!.
7!. Heat over low heat!.
8!. If the mixture is too thick, add a little water!.
9!. The consistency should be that of a thick gravy, but not soupy!.
10!. Simmer over low heat for 20-30 minutes!.
11!. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic!.
12!. Have ready a large baking pan, I always use an oblong 9"x13" Pyrex pan!. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften!.
13!. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchillada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese!.
14!. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan!. Repeat until the pan is full!.
15!. This can get tricky (but it is possible) as the pan gets full!.
16!. Assembling the enchillada outside of the pan is usually a messy disaster!.
17!. Depending on the size of the pan and how tightly each enchillada is rolled, you can get 8-12 enchilladas in a pan!. This recipe should make about 16-24 enchilladas!.
18!. Spoon enchillada sauce over the assembled enchilladas to thinly cover!.
19!. Sprinkle generously with grated cheese!.
20!. Bake at 425 degrees F!. for 20 minutes!.
1!. PREPARE STACKED ENCHILLADAS: This is the New Mexico style!.
2!. It is much easWww@FoodAQ@Com
==========
~Ground Beef Enchiladas~
Corn tortillas filled with seasoned ground meat, onions, olives and cheddar cheese, baked in a not-too-spicy homemade enchilada sauce!. You WILL hear the words, "More please!
Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon kosher or coarse salt
1/4 teaspoon garlic powder
Enchiladas:
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained
1/2 teaspoon dried oregano leaves
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
1 dozen corn tortillas
2 cups shredded cheddar cheese, divided use
1!. For Enchilada Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute!. Add remaining ingredients bring to a boil and simmer for about 10 minutes!.
2!. Preheat oven to 350*F (175*C)!.
3!. Grease a 13 x 9 x 2-inch baking pan!. Set aside!.
4!. In a large skillet, cook ground beef, onion and garlic together until meat is done; drain!.
5!. Add olives, oregano leaves, salt and pepper!. Cool slightly and stir in 1 cup cheddar cheese: set aside!.
6!. Heat about 1/4-inch oil in another skillet and fry the tortillas over medium-high heat for a few seconds per side, just long enough to soften and stack on a plate!. Set aside!.
To construct enchiladas:
1!. Place about 2 tablespoons enchilada sauce onto a large plate!.
2!. Take one tortilla and place on the sauce coating each side well!.
3!. Spoon a twelfth of the meat mixture onto the center of tortilla!.
4!.Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan!. Repeat procedure with remaining tortillas!.
5!. Pour remaining enchilada sauce evenly over the enchiladas!.
6!. Sprinkle with the remaining 1 cup cheese!.
7!. Bake for 30 minutes or until bubbly and cheese is golden brown!.
Note: Time-Saver Cooking Tip: Substitute 1 (28-ounce) can enchilada sauce for the homemade enchilada sauce!.
===========\
~Texmex-Enchilladas~
Central Texas style Mexican enchiladas -
These are cooked beef enchiladas cooked in two ways-the traditional rolled enchilada and the easier-to-cook New Mexico stacked style!.
Both procedures are given below!. also, used to cook the enchi-
lada sauce/chili from scratch, but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it's not only faster (20 minutes vs!. 4+ hours) but also has a very authentic spice combination!.
Ingredients:
2 lb Ground beef -extra-lean (as little fat as possible)
2 med Onion, chopped
4 t flour
3 3/4 c!. Enchillada Sauce (2 standard cans)
1 lb Cheddar cheese, sharp, grated
Cooking Tex-Mex Style Enchiladas
1!. PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet!.
2!. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time!.
3!. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned!.
4!. Onions should be limp and translucent, but not brown!.
5!. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture!.
6!. Add the enchilada sauce!.
7!. Heat over low heat!.
8!. If the mixture is too thick, add a little water!.
9!. The consistency should be that of a thick gravy, but not soupy!.
10!. Simmer over low heat for 20-30 minutes!.
11!. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic!.
12!. Have ready a large baking pan, I always use an oblong 9"x13" Pyrex pan!. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften!.
13!. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchillada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese!.
14!. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan!. Repeat until the pan is full!.
15!. This can get tricky (but it is possible) as the pan gets full!.
16!. Assembling the enchillada outside of the pan is usually a messy disaster!.
17!. Depending on the size of the pan and how tightly each enchillada is rolled, you can get 8-12 enchilladas in a pan!. This recipe should make about 16-24 enchilladas!.
18!. Spoon enchillada sauce over the assembled enchilladas to thinly cover!.
19!. Sprinkle generously with grated cheese!.
20!. Bake at 425 degrees F!. for 20 minutes!.
1!. PREPARE STACKED ENCHILLADAS: This is the New Mexico style!.
2!. It is much easWww@FoodAQ@Com