Recipe ingredients
- Chili gravy:
- 2 T. shortening
- 2 T. flour
- 2 T. chili powder
- 2 C. warm water
- 1 (8-ounce) can tomato sauce
- 1 tsp. salt
- 1/2 tsp. pepper
- Filling:
- 3/4 lb. ground beef
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 C. grated longhorn or Cheddar cheese
- 1 C. finely chopped onion
- 12 corn tortillas
- 2 T. vegetable oil
Recipe method
- Chili gravy:
- Place shortening in skillet over medium heat.
- When shortening melts, use a whisk to stir in flour.
- Add chili powder, water and tomato sauce.
- Allow liquid to simmer, stirring occasionally.
- Add salt and pepper to taste.
- Cook until thickened, about 15 to 20 minutes.
- Set sauce aside.
- Filling:
- Place ground beef in small skillet and cook over medium heat until meat is browned.
- Season with salt and pepper.
- Drain well and set aside.
- Preheat oven to 350°F.
- Lightly coat a 13 x 9-inch glass baking dish with nonstick cooking spray.
- Place vegetable oil in small skillet over medium heat.
- Dip tortilla in hot oil until softened, about 15 seconds.
- Allow excess grease to drain back into skillet.
- Dip tortilla in chili gravy and place the tortilla in the pan.
- Add 1 to 2 tablespoons of filling, 1 to 2 tablespoons cheese and 1 to 2 teaspoons chopped onion down the middle of the tortilla.
- Roll tortilla to enclose filling and place seam side down in the pan.
- Continue filling and rolling to make 12 tortillas.
- Arrange tortillas to fit snugly in pan.
- Pour Chili Gravy over tortillas and sprinkle with remaining cheese and onion.
- Bake until bubbly, 15 to 20 minutes.
Other tex mex recipes:
Texas enchiladas recipe
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