My parents left yesterday and I’m so sad! I had the best staycation with them. I took almost the entire duration of their stay off of work so we could explore LA and cross off some really key items from my LA Bucket List together (I really want to start sharing some of those details, but I don’t know if anyone would be interested?!) Now that they’re gone, I’m having a pretty hard time getting back into my routine (Currently testing how long I can go without grocery shopping or doing the laundry).
On their final night here, after we spent all day galavanting around Universal Studios Park, I made them dinner with the very limited ingredients I actually did have in my fridge. We wanted something cozy, comforting, and filling. Also tasty. Everyone agreed, these beef enchiladas totally fit the bill!
I don’t make a lot of Mexican food here. We live in Los Angeles, so it sometimes feels foolish to not just take full advantage of that and visit a taco truck or a restaurant. It would be like making sushi at home (LA is also home to some of the best sushi I have ever had). But every now and then I do it anyway. I forget how EASY it is! That’s another huge benefit of this dish.
Easy Homemade Beef Enchiladas
1 tsp onion powder and garlic powder (each)
1 tbsp cumin, paprika, dried oregano (each)
1/2 tsp cayenne
2 tbsp olive oil
3 tbsp flour
1 can diced tomatoes (15 oz or so)
1 can beef broth (15 oz or so)
salt and pepper
1 tbsp olive oil
2 gloves garlic, minced
1 white onion, chopped
1 lb ground beef
1 can refried beans
1 can black beans, drained
12 (more or less, depending on preference) tortillas
Mexican blend shredded cheese
1 avocado, sliced for topping
chopped cilantro (for garnish)
In a small bowl, mix all the spices together. Set aside.
Using a blender or food processor, puree the tomatoes. Set aside.
Preheat oven to 350 F.
In a large sauce pan, heat 2 tbsp olive oil over medium heat. Add flour and stir/whisk to make a paste. Add 1/2 cup of beef broth, whisk again to make a thick paste. Add the rest of the beef broth, the pureed tomatoes, salt and pepper, and 2 tbsp of spice misk. Whisk to combine, and do so continuously while the sauce cooks and thickens for about 5-7 minutes. When sauce is thickened, remove from heat and set aside.
In a large skillet, heat 1 tbsp olive oil. Add onion and garlic, cook until fragrant. Add beef, cook until browned. Make sure you break it apart as you go! Add remaining spice mix. Then add refried beans, black beans, and 1/4 cup of enchilada sauce. Stir everything together.
Take some of enchilada sauce and smear it on the bottom of baking dish.
Add some of the filling to bottom 3rd of a flat, soft tortilla. Roll it up and place it seam side down in the baking dish. Repeat, making sure enchiladas are nice and snug. Pour the rest of the enchilada sauce on top, trying to coat everything. Drizzle (or dump) some cheese on top. Your preference!
Bake for 10-15 minutes, until cheese is melted.
Top with some sliced avocado and chopped cilantro. Enjoy!
At some point during the week, my parents and I started discussing all the meals our family had in rotation while I was growing up. My mom admitted to not really having any established plan of action, but it was interesting what I remembered as meal staples in our home verses what they remembered. For me, I recall a LOT of pesto pasta, vegetarian chili, chicken fajitas, spaghetti and meatballs, and breaded turkey cutlets.
My point in telling you this is to relay to you that these enchiladas would be a PERFECT candidate for adding into your bi-weekly meal rotation. I would have loved enchilada night. Kid and adult friendly, y’all. I know that’s pretty important. Have I sold you yet?!
Switching gears: How was everyone’s St. Paddy’s Day?! I worked until 6 pm but I made sure to listen to Irish rock music all day. Then after work I made corned beef & cabbage, watched Brave, Leap Year, and P.S I Love You (Mark was away, otherwise he’d’ve killed me), and even enjoyed an Irish coffee. Oh, and I called my grandma. St. Patrick’s Day is one of her favorite days. So I can’t complain!
I’ve got some fun things coming in anticipation for Easter, too. Can’t wait to share it all with you!