Imported from TikTok

Tia Amber’s Tex-Mex Beef Enchiladas

Name: Tia Amber’s Tex-Mex Beef Enchiladas
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 12 cup water (For simmering the tomatoes, onion, garlic, chiles, and bay leaves; some is also used in the blender.); 9 Roma tomatoes (Ends trimmed off.); 0.5 onion (For the sauce; type unspecified.); 10 garlic cloves (For the sauce.); 1 ancho chile (Cleaned; the video cuts off before clarifying whether it is dried.); 6 guajillo chiles (Seeded and cleaned.); 3 bay leaves (She says use three if they are very small; she uses three.); beef bouillon (Amount not clear in the sampled text; used to season the simmering water.); oil (Enough to coat the bottom of the pan for frying the tortillas; add more if needed.); corn tortillas (Amount unspecified; flour tortillas are offered as an alternative, and the creator says the tortilla-frying step can be skipped.); 1 onion (Diced; type unspecified, for the beef.); 1.5 tbsp minced garlic (The sampled caption shows “about a tablespoon and a half.”); 1 chile (Chopped; type is unclear in the sampled text.); 3.5 lb ground beef (The amount is stated as the creator’s batch size; she notes that you do not need to make as much.); 1 tbsp garlic powder (The captioned amount is about a tablespoon.); onion powder (Amount not legible in the sampled text; listed after “about a tablespoon” of garlic powder.); ground cumin (Amount not legible in the sampled text.); 1 tbsp smoked paprika (About a tablespoon.); salt (To taste for the beef, and some is also added to the sauce in the blender.); black pepper (To taste; for the beef.); water (An additional amount for blending the sauce; the sampled text does not show a quantity.); 1 tsp seasoning (An additional teaspoon is mentioned for the blender, but the sampled text does not identify the seasoning. Do not assume what it is.); 16 oz Monterey Jack cheese (Shredded; the sampled caption identifies the first 16-ounce cheese but its name is cut off. Monterey Jack is uncertain.); 16 oz sharp cheddar cheese (Shredded.); enchilada sauce (The sauce made from the simmered ingredients and blended; the creator adds about three-quarters of a cup to the cooked beef, then uses the rest on the rolled enchiladas. Amount for topping is unspecified.)

Recipe by @amberb635 @amberb635 · TikTok

Imported by Tara Farrar on SeeMeCook

Corn tortillas are filled with seasoned ground beef and cheese, rolled, topped with a blended tomato-and-chile sauce and more cheese, then baked until the cheese melts. The recipe makes extra beef filling, which the creator says can be saved for tacos or another pan.

12 servings90 minMexican

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Ingredients

12 cup water (For simmering the tomatoes, onion, garlic, chiles, and bay leaves; some is also used in the blender.)
9 Roma tomatoes (Ends trimmed off.)
0.5 onion (For the sauce; type unspecified.)
10 garlic cloves (For the sauce.)
1 ancho chile (Cleaned; the video cuts off before clarifying whether it is dried.)
6 guajillo chiles (Seeded and cleaned.)
3 bay leaves (She says use three if they are very small; she uses three.)
beef bouillon (Amount not clear in the sampled text; used to season the simmering water.)
oil (Enough to coat the bottom of the pan for frying the tortillas; add more if needed.)
corn tortillas (Amount unspecified; flour tortillas are offered as an alternative, and the creator says the tortilla-frying step can be skipped.)
1 onion (Diced; type unspecified, for the beef.)
1.5 tbsp minced garlic (The sampled caption shows “about a tablespoon and a half.”)
1 chile (Chopped; type is unclear in the sampled text.)
3.5 lb ground beef (The amount is stated as the creator’s batch size; she notes that you do not need to make as much.)
1 tbsp garlic powder (The captioned amount is about a tablespoon.)
onion powder (Amount not legible in the sampled text; listed after “about a tablespoon” of garlic powder.)
ground cumin (Amount not legible in the sampled text.)
1 tbsp smoked paprika (About a tablespoon.)
salt (To taste for the beef, and some is also added to the sauce in the blender.)
black pepper (To taste; for the beef.)
water (An additional amount for blending the sauce; the sampled text does not show a quantity.)
1 tsp seasoning (An additional teaspoon is mentioned for the blender, but the sampled text does not identify the seasoning. Do not assume what it is.)
16 oz Monterey Jack cheese (Shredded; the sampled caption identifies the first 16-ounce cheese but its name is cut off. Monterey Jack is uncertain.)
16 oz sharp cheddar cheese (Shredded.)
enchilada sauce (The sauce made from the simmered ingredients and blended; the creator adds about three-quarters of a cup to the cooked beef, then uses the rest on the rolled enchiladas. Amount for topping is unspecified.)

Steps

1
Add the water to a pot. Add the Roma tomatoes, half an onion, garlic cloves, cleaned ancho chile, seeded and cleaned guajillo chiles, and bay leaves. Season the water with beef bouillon.
2
Bring the pot to a boil and cook for about 10 minutes.
3
While the sauce ingredients cook, heat a pan for the tortillas. Add enough oil to coat the bottom evenly and heat it.
4
Place a corn tortilla into the hot oil rather than dropping it in. Cook it, flip it, and cook the other side for about five minutes, then remove it. Repeat with the remaining tortillas, adding oil if needed. The creator says you can use tongs and can skip this step; flour tortillas are another option.
5
If there is too much oil left in the pan, remove some. Add the diced onion and sauté briefly.
6
Add the minced garlic and sauté. Add the chopped chile and let the aromatics sauté; the exact time is unclear in the sampled text.
7
Add the ground beef and break it up in the pan. Cook until done.
8
Season the beef with garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper. Mix the seasonings into the meat and continue cooking.
9
While the beef cooks, strain the simmered sauce ingredients into a blender. Remove and discard the bay leaves; the creator says they can instead be blended, though removing them is her stated action.
10
Add some of the reserved cooking water to the blender, along with salt and the additional seasoning mentioned in the video. Blend until smooth.
11
Shred the two cheeses and mix them together.
12
When the beef is cooked, drain off the grease. Add about three-quarters of a cup of the blended sauce and mix it into the beef.
13
Spread a little enchilada sauce over the bottom of a baking dish.
14
Coat a corn tortilla in sauce. Add about three tablespoons of the beef filling and some of the shredded cheese, then roll the tortilla closed and place it seam-side down in the baking dish. Repeat to fill the dish.
15
Sprinkle a little cheese over the rolled enchiladas, if desired. The creator mentions that any extra beef can be used for another pan or saved for tacos.
16
Pour the remaining enchilada sauce over the enchiladas, then sprinkle the remaining cheese over the top.
17
Cover the pans and refrigerate them. The video does not make the chilling duration clear.
18
Preheat the oven to 350°F. Put the enchiladas in the preheated oven and bake for about 20 minutes, or until the cheese melts.

Notes

Some sampled on-screen captions are obscured or incomplete: amounts for the onion powder and cumin, the additional blender seasoning’s identity, the chile used with the beef, the first shredded cheese’s name, and the tortilla count are unclear. The video appears to show refrigeration before baking, but the duration is not readable. The source says the recipe makes extra beef beyond the two pans shown.