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    Shredded Beef Enchiladas

    Source of Recipe

    Good Housekeeping Illustrated Cookbook

    List of Ingredients

    salad oil
    1 1/2 lbs beef for stew
    1 med. onion -- chopped
    2 tsp. chili pwd.
    3/4 c. water
    3/4 tsp. salt
    1 c. shredded cheddar cheese
    1 pckg. 6" corn tortillas (12)
    3 cans mild enchilada sauce -- (10 oz.)
    1/2 med. head iceberg lettuce -- thinly sliced


    In 2 qt. saucepan over med-hi heat, in 2 tbsp. hot oil, cook meat and onion until meat is browned, stirring occasionally.
    Stir in chile powder and cook 1 minute.
    Stir in water and salt. Heat to boiling, reduce heat to low, cover and simmer, stirring occasionally til meat is very tender and begins to fall apart, about 1 1/2 hours. Remove from heat.
    When meat is done, shred with 2 forks. Place in bowl and stir in 1/2 the cheese.
    In 10" skillet over med heat in 1/4" oil, fry 1 tortilla at a time. Fry a few seconds on each side til soft and blistered. Remove to paper towel and drain.
    Preheat oven to 350. Grease 9x13 pan.
    Assemble enchiladas:
    Pour 2 cans sauce into pie plate. Slip fried tortilla, one at a time, into sauce to soften slightly. Using a slotted pancake turner, lift tortilla to large plate. Spread 2 rounded tbsps. meat mixture in lengthwise strip along center of tortilla. Fold L & R sides of tortilla over mixture. Place seam side down in baking dish. Repeat until finished. Pour remaining sauce over enchiladas and sprinkle evenly with remaining cheese. Bake about 30 minutes or until enchiladas are hot and bubbly.




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