I know it’s Thanksgiving this week and this is not a Thanksgiving-related recipe in any way.
BUT…we can’t just plan on eating turkey and stuffing and cranberry sauce all week, right?
This dish is heavy, loaded with cheese and meat, and the type of casserole-like dinner that you might not be wanting to even think about after a big Thanksgiving meal. But sometimes, we need to indulge ourselves and after all, it is that time of year. I often want a major change of pace after Thanksgiving foods, and Tex-Mex or Chinese or even sushi tend to be things I gravitate towards after this week. Anyone else get where I’m at?
If you are here for the recipe, continue scrolling down. Otherwise, I just wanted to say that I know I’ve been a little MIA from this space for essentially half the year. Y’ALL, I realllllyyyy miss it. The other day I realized there was a big part of me that felt like it was missing and I knew that it was my creative side that is obsessed with food, writing about food, reading recipes, cooking and experimenting in my kitchen.
There has been a lot going on this year between going back to school again this summer, being pregnant and having strong food aversions (avocado and I are not friends!), and juggling freelance projects on the side. It’s not an excuse, but it’s an explanation as to where I’ve been. Thank you for your patience and for sticking around. I love any and all comments or messages I’ve received throughout the interwebs asking about pregnancy or just checking in. I’m so thankful that I have this space and the opportunity to blog and occasionally make a living from it.
If you made it this far, know that I am grateful for you even though we may have never met. This time of year is the best for a lot of reasons, but I mostly love how it forces you to reflect and count all the blessings in your life. I am thankful for many things, but one of them is this corner of the internet where I blab on about food and other random things.
Tex Mex Enchiladas Con Carne
serves 4 - 6
1 pound ground beef (80/20 works best)
1 onion, chopped
2 cloves garlic, minced
3 tbl chile powder
1 tsp ground cumin
1/4 cup flour
2 cups beef broth
salt and pepper to taste
12 - 14 corn tortillas
2 cups shredded cheddar cheese
chopped onion, cilantro, or chopped tomatoes for garnish (optional)
Heat a large pan (I prefer cast iron) over medium high heat. Add the ground beef, and cook until browned and completely cooked through. Season with plenty of salt and pepper. Remove from the pan with a slotted spoon, leaving drippings behind, and set aside on a plate.
Add the onion to the pan and cook until soft, 7 - 10 minutes. Add the garlic and cook another minute more or until fragrant. Toss vegetables with the chile powder and cumin and cook for another minute or until fragrant. Add the ground beef back into the pan and stir in the flour. Toss to coat completely.
Pour in 1/2 cup of the beef broth, and stir constantly until mixture has thickened. Add in the rest of the beef broth slowly, 1/2 cup at a time, stirring after each addition. Lower heat until mixture is just simmering. Simmer for 30 - 45 minutes, stirring occasionally and adding more water or broth if needed.
Preheat oven to 425°F. Place 12 tortillas on a microwave safe plate and heat until warmed through, about 30 seconds.
In a 9x13” baking dish, spread about 1/2 cup of the chili mixture into the bottom of the pan. Fill a tortilla with a large spoonful of chili and double the amount of cheese. (Think one part meat mixture, two parts cheese). Roll up tortilla around filling, and place seam side down in baking dish. Repeat with remaining tortillas/filling.
Spoon remaining chili on top of enchiladas and sprinkle with cheese. Bake in preheated oven until cheese is melted and everything is heated through, about 15 minutes. Garnish with onion and cilantro. Serve!