Beazell's Cook Book

Tex Mex Enchiladas with Chili Con Carne Sauce

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Tex-Mex Enchiladas with Chili Con Carne Sauce  




3 dried cascabel or ancho chili pods (toasted under the oven broiler for 20 seconds each side)

2 cups water

1 pound ground beef

2 cups water

2 tablespoons unsalted butter

1 large onion, chopped

1/2 large green bell pepper, chopped

1 tablespoon minced garlic

2 tablespoons chili powder

1 tablespoon ground cumin

2 tablespoons Beazell's Cajun Seasoning

3 tablespoons all-purpose flour

16 ounces tomato sauce

2 tablespoons cornstarch thoroughly blended with no lumps in 3/4 cup cold water

12-14 corn tortillas

1 1/2 pounds Mexican blend, Monterey jack or other shredded cheese of your choice

1 cup chopped onion



Bring 2 cups of water in a small saucepan to a boil. Remove the stems and seeds from the toasted dried peppers and add to the boiling water, cover and remove from the heat and allow to sit for 30 minutes.

In a large skillet, add the water, butter and ground beef.  Stir to break up the ground beef and cook until meat is done over medium high heat.

Add the onion, bell pepper, garlic and continue to cook over medium until the onions are translucent.  Add the chili powder, cumin and Beazell’s and stir to mix.  Add the all-purpose flour and stir to thicken the mix.  After cooking the flour taste out for about 1-2 minutes, add in the tomato sauce.  Continue stirring and scrape the bottom of the pan.

Remove the chili peppers from the boiling water and set aside to cool.  Add the water from boiling them to the meat and vegetable mixture and stir.

Once the chili peppers are cool enough to handle, scrape the inside of the peppers with a spoon until you have 3-4 tablespoons and add that to the meat sauce mixture.  Discard the rest of the chili peppers.  Continue to cook your meat sauce over low-medium heat for 30-45 minutes.

Increase the heat under your meat sauce to medium-high and once you get a slow boil, pour in the cornstarch and cold water mix and stir.  Your sauce will begin to thicken up and you can then turn the heat off and allow it to sit and cool for at least 20-30 minutes.

In a bowl, mix your shredded cheese with chopped onion to fill your enchiladas.  Dip each tortilla into a the chili con carne sauce, fill with cheese/onion mixture and roll up and place upside down in a greased 13 X 9 casserole dish.  Repeat until all the enchiladas have been prepared and place in the casserole dish.  Pour just enough of your chili con carne sauce over the enchiladas to cover them.

Preheat the oven to 375 degrees.  Bake for 20 minutes then add additional cheese and onion mixture on top and bake just long enough to melt the cheese.  Remove from the oven and allow to rest 5 minutes before serving.

(This sauce can be prepared several days in advance and refrigerated until ready to use. Just reheat on a low setting and stir often until hot.)

Variations:  Use shredded cooked beef or chicken in place of the cheese and onions for the enchilada filling.


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