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Category: Ground
Prep Time: Cook Time: Total Time:
2 tablespoons vegetable oil
1 lb ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 1/2 teaspoon salt
1 1/2 cup heavy whipping cream
1 can (4 ounce) chopped mild chili peppers, undrained
8 ounce pasteurized processed cheese, cubed 1/4 inch
1 teaspoon cornstarch
1/2 cup beef stock
4 hot dried chili peppers, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground cumin
8 (6 inch) tortillas
3/4 cup shredded Cheddar cheese
In a large skillet over high heat, heat oil until very hot. Add beef and cook for 10 minutes stirring often. Add onion, Worcestershire and salt. Cook and stir for 5 minutes. Transfer mixture in a bowl and set aside.
In same skillet over high heat, combine 1 cup cream, canned chili peppers and cheese. Cook, stirring constantly, until cheese is melted. Be careful not to burn the cream.
Dissolve cornstarch in stock and stir into the cheese mixture. Combine dried chili pepper, oregano, meat mixture, cumin and the remaining ½ cup cream. Cook and stir 5 minutes or until sauce thickens. Remove from heat and set aside.
Preheat oven to 350 degrees.
In a small iron skillet over medium, brown the tortillas for 30 second on each side. Spoon 1/4 cup filling across center of each tortilla. Fold in thirds to enclose the filling and place side down in a 9x9x2- inch ungreased baking dish. Spoon remaining sauce over tortilla and top with cheddar cheese. Bake 15 minutes or until cheese is melted and slightly bubbling. Serves 4.
CAJUN ENCHILADAS
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Category: Ground
Prep Time: Cook Time: Total Time:
2 tablespoons vegetable oil
1 lb ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 1/2 teaspoon salt
1 1/2 cup heavy whipping cream
1 can (4 ounce) chopped mild chili peppers, undrained
8 ounce pasteurized processed cheese, cubed 1/4 inch
1 teaspoon cornstarch
1/2 cup beef stock
4 hot dried chili peppers, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground cumin
8 (6 inch) tortillas
3/4 cup shredded Cheddar cheese
In a large skillet over high heat, heat oil until very hot. Add beef and cook for 10 minutes stirring often. Add onion, Worcestershire and salt. Cook and stir for 5 minutes. Transfer mixture in a bowl and set aside.
In same skillet over high heat, combine 1 cup cream, canned chili peppers and cheese. Cook, stirring constantly, until cheese is melted. Be careful not to burn the cream.
Dissolve cornstarch in stock and stir into the cheese mixture. Combine dried chili pepper, oregano, meat mixture, cumin and the remaining ½ cup cream. Cook and stir 5 minutes or until sauce thickens. Remove from heat and set aside.
Preheat oven to 350 degrees.
In a small iron skillet over medium, brown the tortillas for 30 second on each side. Spoon 1/4 cup filling across center of each tortilla. Fold in thirds to enclose the filling and place side down in a 9x9x2- inch ungreased baking dish. Spoon remaining sauce over tortilla and top with cheddar cheese. Bake 15 minutes or until cheese is melted and slightly bubbling. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.