Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Beef Enchiladas




Source of Recipe


Susan Volkland






Recipe Introduction


This recipe was a family recipe from Susan that was never written down. One afternoon we decided to do something about that. As we cooked I wrote down everything. This is what we came up with. Tastes great!





List of Ingredients



• 3 lbs. ground beef
  
• 2 t. cumin
  
• 3/4 t. garlic powder
  
• 3 t. oregano
  
• 1/2 t. pepper
  
• 3/4 t. salt
  
• 1/2 c. onion, chopped
  
• 2 lbs. cheddar cheese, shredded
  
• 3 dozen flour tortillas
  
• 1/2 c. oil
  
• 3/4 c. flour
  
• 1 pkg. Williams Chili Seasoning Mix
  
• 1 cube chicken bouillon
  
• 1-1/2 t. salt
  






Instructions



1. Brown ground beef with cumin, garlic powder, oregano, pepper, salt and onion. Drain grease and set aside.
   
2. For sauce, put oil in large pan and heat. Add flour and stir (like making gravy). Add Williams Seasoning a little at a time. Add water (approximately 1 large pitcher) a little at a time. Add chicken bouillon and salt. Keep stirring to break up lumps. This will be the consistency of gravy.
   
3. To assemble, put about 1 tablespoon of oil in the bottom of a skillet and heat. Warm tortilla in skillet. Dip tortilla in sauce and completely cover. Put on a cookie sheet. Hold one edge up and put meat and cheese inside. Roll up and place seam side down in pan.
   






Final Comments


I usually put six enchiladas in a package and freeze them for later use.