I love Tex-mex! When ever we eat out at a restaurant I always order cheese enchiladas with meat sauce; they are my favorite. So, I came up with my own homemade version. My mom always made a cheese enchilada casserole but the meat sauce was not like the one from the restaurants. So I experimented and came up with a meat sauce recipe that is very similar to the Tex-mex restaurants. This is basically my moms cheese enchilada casserole but with my meat sauce. My husband and Tex-mex loving family all agree this recipe is a winner!
One thing I really love about my recipe is no need to warm and soften the tortillas in oil before placing them in the baking pan. By lining the bottom of the pan with the meat sauce liquid it softens the tortillas while they bake in the oven.
I use gluten free all purpose flour when I cook because that’s how we roll around here. But, the recipe is the same with GF or regular flour. The flour just thickens the sauce.
- 12 corn tortillas
- 4 cups shredded cheddar or American cheese
- 1 lb ground beef
- 2 Tbs minced onions
- 2 Tbs chili powder
- 2 Tbs paprika
- 1 Tbs ground cumin
- 2 tsp garlic powder
- 1 tsp salt
- 1 8oz can tomato sauce
- 2 cups water
- 1/4 cup all purpose flour
- Preheat oven to 350 degrees
- Brown ground beef and drain grease.
- Season beef with minced onions, chili powder, paprika, cumin, garlic powder and salt. Add the tomato sauce and water and bring to a boil. Add flour and mix until completely dissolved. Simmer over low heat for 10 minutes.
- Spoon the meat sauce (try to get mostly sauce) and line the bottom of your 9x 13 pan. Fill your tortillas with a handful of cheese wrap and place in pan.
- Pour the meat sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.
- Bake for 25 minutes or until the cheese is bubbly and golden brown.