Ground Beef Enchiladas with Easy Red Enchilada Sauce

1 tbsp cumin powder

1 tsp dried oregano (Mexican oregano)

1 tsp chili powder 

1 tsp garlic powder

1 tsp onion powder

1 tbsp olive oil

1 onion chopped

2 garlic cloves minced

1 lb ground beef (80/20)
4oz cream cheese (optional)

2 cups refried beans (1¾ cups beans if your using cream cheese)

3 cups Red Enchilada Sauce (recipe below - use all of the sauce you make)

8 flour tortillas 

8 oz Monterey Jack cheese shredded

Chopped cilantro to garnish (sliced green onions to garnish)

• In a small bowl whisk together the spices and set aside. Preheat oven to 350°F.
• Heat oil in a large skillet over high heat. Add onion, cook for 2 minutes. Add garlic and cook another minute. Set aside
• Add ground beef, spices and cook for 2 minutes, breaking up meat as it browns. Add refried beans and cream cheese.  Stir to combine. Cook for 2-3 minutes. Set aside to cool slightly. (brown ground meat and drain off fat. Add in onions, garlic, and spices, cook for 2-3 minutes. Add refried beans and cream cheese (if using), stir to combine. Cook for 2-3 minutes, set aside.)
• Pour some of the enchilada sauce to cover bottom of 9x13 baking dish.
• Place approx 1/4c of the beef filling in the center of a tortilla and fold over each side. 
•  Place seam side down in the baking dish that has some red enchilada sauce on the bottom and repeat until done. This makes about 8 nice sized enchiladas. (6 using large tortillas)
• Top with the remaining enchilada sauce and cover with aluminum foil to bake 15 minutes.
• Remove foil sprinkle with shredded Monterey jack cheese (to taste) and bake another 10 minutes uncovered. Serve with chopped cilantro (green onions) sprinkled on top.

Easy Red Enchilada Sauce

Ingredients

1/4 cup lard or olive oil

1/4 cup flour

1 tbsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp dried Mexican oregano (Note: any oregano works)

1/4 tsp cayenne powder (Note: increase spice level, add more to taste)

1/2 tsp marjoram

1/2 tsp salt

1/4 cup (2oz) tomato paste 

3 cups chicken broth

1 tsp apple cider vinegar (Note: can use white vinegar instead)

• In a small bowl whisk together the flour, chili powder, cumin, garlic and onion powders, oregano, cayenne, marjoram and salt.
• In a medium saucepan over medium heat add the lard or oil. After a minute add the flour spice mixture and whisk to coat with oil, cooking for a minute or two.
• Whisk in tomato paste and cook for 2 minutes. Whisk in the chicken stock, breaking up any lumps and cook on high for 5-6 minutes. Sauce will bubble and thicken.
• Remove from heat and whisk in the vinegar. Season to taste with salt (didn't need any more salt) and use immediately. If using later, allow to cool. Store in airtight container, or freeze.

Recipes from keviniscooking.com