Is it just me, or
does spicy food seem particularly warming on a cold winter day? There is
just something about the ground being covered with snow that makes me feel even colder than
the recorded temperature, chilling me to the bone. To offset the coldness I
heated things up with some tasty enchiladas.
I have no special recipe for
making enchiladas, really. A purchased can of enchilada sauce, half of which is poured into
the bottom of a baking dish, the other half of which is poured on top of
enchiladas is pretty much it. What is truly of the utmost importance here is
the meat. This easy recipe for spicy beef makes not only delicious enchiladas,
but also serves as a great filling for tacos, as well as topping a hearty plate of nachos. Let it
simmer in the crockpot all day long, filling the house with
such a mouthwatering aroma that you won't be able to wait for dinner.
Once the
meat is finished and nicely shredded, spread some 8” flour tortillas (as many
as you like) with either canned or homemade
refried beans (or none at all, this dish is very versatile), top with the meat
and a sprinkling of shredded cheese and roll it up tightly. Place the filled
tortillas, seam side down, side by side, on top of the enchilada sauce in your
casserole dish, pour the remainder of the sauce over the tops, sprinkle on more
cheese, some chopped scallions (or not), sliced black olives (or not), and bake
in a preheated 375ยบF oven for 30-45
minutes until hot and bubbly. I like to serve mine with a little side salad of
shredded lettuce, diced avocado, chopped tomatoes, and dollops of salsa and sour
cream. Delicious!
Spicy Enchilada Beef
2 tablespoons
vegetable oil
3-pound chuck roast,
cut into 1” cubes
3 cloves garlic, finely
minced
1 medium onion,
chopped
1 teaspoon salt
1-1/2 teaspoons
ground cumin
2 (16-ounce) cans
diced tomatoes
1 cup beef broth
Heat the oil in a
large skillet. Brown beef cubes, on all sides, about 10 to 12 minutes. Place seared beef into the bottom of a
4-quart crockpot. Add the garlic, onion, salt, cumin, tomatoes, and broth. Cook
on High for 1 hour, then reduce to Low and cook for 4-5 hours until beef is
able to be shredded easily with two forks.
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