I haven’t posted a recipe in a long time. So I thought I’d share a recipe that is what I consider standard South Texas food. We are close to the Mexican border here. We get some of the best Mexican food with a Texas twist.
These are delicious!
2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 oz can) tomato sauce
4 cups water
1/2 cup all-purpose flour, divided
1 1/2 teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese (can use longhorn cheddar or Mexican Mix)
Preheat oven to 350 degrees F
Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off the grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved (I mix by pouring water, flour and sugar into a small son jar and shaking): stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. (Just put them in the hot oil for a second or two them flip them over for a second or two and remove them to a plate covered with a paper towel. Pat the excess oil off, fill with a little cheese and roll ’em up and put them in the 9 x 13 inch baking dish. Reserve some of the cheese to sprinkle on top.
Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese. Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Let cool for 5 min. (you don’t want to burn yourself on the hot cheese, believe me) I usually put two on each plate and serve with Spanish rice and pinto beans.
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