West of the Fox Enchilada Topping/Filling |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This is for the meat-lovers! I normally create ground beef dishes with meat substitutes in mind, but I don't believe that this can be duplicated in that way. I created this totally for my boyfriend; it's not saucy , tomato-ey and loaded with hot peppers, but it's full of the aroma and flavor of cumin and garlic. Sprinkle a little Oaxacan cheese (kind of a Mexican string cheese ) in the enchiladas, too, and try this recipe in tacos or taco salad as well. And not a single store-bought packet of anything sacrificed its life to make this dish! Ingredients:
1 1/2 lbs ground beef |
3 cloves garlic, minced |
1 green onion, sliced (white and a little green) |
2 teaspoons cumin |
1 teaspoon oregano |
3 ounces cans tomato paste |
7 ounces cans beef broth |
1 teaspoon flour |
1 teaspoon salt |
black pepper |
Directions:
1. In a saucepan, cook ground beef, garlic and green onion until meat is browned and cooked through.
2. Add cumin, oregano, tomato paste, beef broth, flour, salt and pepper.
3. Continue to cook, covered, for 30 minutes.
4. Uncover and cook another 20 minutes or so, until thickened up a little.
5. Serve as a topping and/or filling for corn tortilla enchiladas with cheese; works well as taco meat also!
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