Beef Enchiladas-Cinco de Mayo



Cinco de Mayo is Spanish for “fifth of May”.  It is celebrated nationwide in the United States and regionally in Mexico.  Most people believe that we are celebrating Mexico’s Independence Day, but this is not correct.  In Mexico this day is celebrated primarily in the State of Puebla where it is called El Diade la Batalla de Puebla (The Day of the Battle of Puebla).  The date observes the Mexican army’s victory over French forces at the Battle of Puebla, May 5, 1862.  Mexico’s Independence Day is actually celebrated on September 16th.  Sounds like we could be having another party, huh?

If you do plan on having a celebration with friends and family then this will be a great little Mexican dish to include.  It has all the wonderful flavors of Mexico and all you need to go with it is a nice tall margarita!  Have fun and ENJOY!!!!


(taco meat)

1 lb ground beef

2 Tbsp flour

1 Tbsp chili powder

1 tsp salt

1 tsp dried minced onion

1/2 tsp garlic powder

1/2 tsp cumin

1/2 c water

(enchilada sauce)

3 Tbsp chili powder

3 Tbsp flour

1 tsp cocoa powder

1/2 tsp garlic powder

1/2 tsp salt

1 tsp cumin

2 c water

1 15 oz can tomato sauce

8 flour tortillas

2 cups shredded cheddar cheese

1/2 c chopped olives

1/2 cup sliced green onions

1. Preheat oven to 350F. Spray 9 x 13 inch baking dish with nonstick spray.

2. Brown the ground beef. Drain. In a saucepan, combine with the remaining taco meat ingredients. Stir over low heat for a few minutes until mixed well. Set aside.

3. For the enchilada sauce, combine the chili powder, flour, cocoa, garlic powder, salt and cumin with a couple of tablespoons of water to make a paste. Scoop the mixture into a saucepan and stir in the remaining water.  Cook over medium heat, stirring occasionally, until the mixture thickens, about 5 minutes. Remove from heat and stir in tomato sauce. Spread about 1/2 cup of the enchilda sauce on the bottom of the baking dish.

4. Fill each tortilla with taco meat and fold up like a burrito. Place the filled tortillas, filled side down, in the baking dish. Cover with the remaining enchilada sauce. Sprinkle on the cheese, olives, and green onions.

5. Bake for 30 minutes or until the cheese is completely melted.

This recipe found in The Stocked Kitchen cookbook.

16 thoughts on “Beef Enchiladas-Cinco de Mayo

  1. Happy Cinco de mayo!! I only learned of the festival through a Taboo Game. lol. and boy those enchiladas look so delicious!

  2. Enchiladas is definitely one of my go-to Mexican dishes. I’m really excited to give this recipe a try because it’s using a homemade enchilada sauce, and I should really stop using the store-bought kind.

Comments are closed.