Tips: Some like to wash ground beef before cooking it to remove any excess blood. Others wash it because they don’t trust the handling process of the meat before packaging. While that’s fine to wash it, I’ve been reading a few articles and the USDA recommends NOT to wash ground beef to avoid cross-contamination. The best way to make sure you are eating bacteria free ground beef is to cook it until it reaches 165 degree F.
Ingredients for Mornay sauce:
2 tablespoons of butter
3 tablespoons of flour
2 cups of milk
1 cup of grated sharp cheddar
2 slice of American cheese (optional)
Salt and pepper to taste
Directions for Mornay sauce:
- Melt the butter over medium high heat. Gradually add the flour while whisking it to avoid any lumps.
- Slowly add the milk and keep whisking.
- Add the cheese and stir until the sauce thickens. If the sauce is too thick to your liking, add a small amount of milk and whisk.
- Let it simmer for 3 minutes then turn the heat off.
- Serve immediately. In this recipe, you will be pouring it right away on top of the enchiladas.
Ingredients for beef enchilada:
1 pound of ground beef
4 tablespoons of olive oil
1 medium red onion, chopped
3 garlic cloves
3 tablespoons of parsley flakes
A pinch of meat tenderizer
2 tablespoon of lemon juice
A dash of adobo seasoning
A dash of chili powder
½ a packet of taco seasoning mix
½ cup of water
6 flour tortillas
2 ½ cups of mornay sauce*
*the mornay sauce can be substituted with any other sauce of your choice. It can be a tomato sauce, taco sauce or any other sauce you can concoct
- Heat the olive oil in a skillet then fry your garlic cloves. When they are golden and tender, smash them in the oil.
- Add the ground beef in the oil then add the chopped onion, the parsley flakes, the lemon juice, the meat tenderizer, the adobo seasoning, the chili powder and the taco seasoning.
- Add ½ cup of water and vigorously stir to make sure everything is evenly spread. Bring it to boil on medium heat for 25 minutes.
- Preheat your oven up to 350 degrees F.
- Grease your Pyrex and add one corn tortilla filled with the ground beef. Roll the tortilla and repeat the process until your Pyrex is full.
- Pour your mornay sauce on top of the rolled tortillas and sprinkle grated sharp cheddar on top.
- Put in the oven for 20 minutes or until the cheese is melted and reached the desired color
As this is also a learning experience for me, here are a few mistakes I made when making this dish.
- After oiling the pyrex, I should have poured some mornay sauce inside before adding the tortillas.
- For more tender tortillas, dip them into whatever sauce you are using then add your meat.