Ground Beef Enchiladas with Red Sauce (and Non-GMO Corn Tortillas too!)
In this video we’re going to show you how to make Ground Beef Enchiladas with Red Sauce.
You know, the old way of making enchiladas was by making them with oil based enchilada sauces and dipping your GMO tortillas in oil. I gotta tell ya, with all that oil it’s no wonder we are all ending up with some kind of inflammation or worse. I’ve seen a lot of videos here that still make them this way. Well we are ditching those methods today to give you the cleanest way of making ground beef enchiladas with red sauce so you don’t have to give them up. Let’s get started!
For the ground beef filling you will need:
1lb. of ground beef
1/4 of an onion
3 cloves of garlic or 1 TBSP of the Bottled Minced Garlic
1 tablespoon of cumin
1/2 tsp of salt
1/2 tsp of pepper
1/2 Cup tomato sauce
And for the enchiladas you will need:
Homemade Red Enchilada Sauce Recipe
1 lb of Shredded Cheese.
Your choice of Cheddar, Jack, or Mozzarella
Diced onions (optional)
Sliced Black Olives (optional)
The Homemade Red Enchilada Sauce Recipe which contains no oil and has all natural ingredients was done on a separate video.
Now, for the corn tortillas, we recommend using El Milagro brand Corn Tortillas. These are the only ones we found that use Non-GMO corn and have very few additives. The yellow corn tortillas have only 3 ingredients. The white, Blancas, have just a few more. This makes them the cleanest tortillas around. Now if you are here in Texas, you can usually get them at the bigger HEBs and they sell them throughout the country. I’ll put their website link in the description below. If you can’t find them, just use the cleanest corn tortillas you can find.
Before you make the ground beef, if you have made the homemade red enchilada sauce recipe prior to this step, keep it warm and set it aside for later. Otherwise, this would be a good time to start warming it up.
Now start by browning the ground beef over medium heat.
As the beef starts to cook, add the salt, pepper, onion, cumin and garlic and stir frequently. Once it is cooked, drain the beef, then return to the pan.
Add the tomato sauce and allow to simmer for about 20 minutes.
After 20 minutes check the taste and add salt and pepper if needed. Then set it aside
Now that we have our ground beef filing, let’s move on to assembling the enchiladas. You’ll need 2 pans for this, an 8 inch pan and a 12 inch pan if you have them.
In the 8” pan, melt some lard with medium heat, just enough so that the lard covers the bottom of the pan.
In the 12” pan, pour some of the warm enchilada sauce in the pan just enough to cover the entire flat bottom.
Take a corn tortilla and dip it into the melted lard assuring both sides are heated.
Lift the tortilla from the lard and allow some of the liquid to drip, then place it on a paper towel. Repeat the process for one more tortilla.
Now add some sauce, add some ground beef and add some cheese to the tortilla, roll it up and place it in the pan seam side down.
Repeat this process until all the beef is gone. It should be enough for 12 enchiladas.
Next, top the enchiladas with more sauce, then cover with more cheese and the olives if you prefer. Cover the pan and turn the heat on low. Everything is already cooked so all we want to do is heat all the ingredients together and melt the cheese.
Cook for about 20 minutes or until the sauce is bubbling a little and the cheese is melted.
And that’s it! Ground beef enchiladas with red sauce that has none of the oxidizing oil, clean corn tortillas without the GMO corn in it and none of the other 12 bad foods. Your family will love it and you’ll be satisfied knowing they’re remaining happy and healthy. Enjoy!