Momentum - Business to Business Online Magazine MOMENTUM May 2020 | Page 10

COOKING CORNER
May Recipe
Author: Kelly Anthony
Tex-Mex Beef Enchiladas
INGREDIENTS INSTRUCTIONS
1 tablespoon olive oil 1 Preheat oven to 350° and have ready a 9x13” greased casserole dish.
2 Heat olive oil in a large sauté pan over medium-high heat. Add onion
and sauté for 5-8 minutes until softened. Add ground beef along with
TAK’s Tex-Mex Blend, and break apart with a wooden spoon. Cook
for 10 minutes, or until no more pink shows and completely cooked
through. Remove from the heat and transfer meat mixture to a bowl.
Set aside until ready to use.
3 Return sauté pan to stovetop over medium heat. Add butter and
allow to melt. Sprinkle over the flour and whisk to form a roux. Allow
to cook 2-3 minutes. Begin to add beef broth a splash at a time,
whisking thoroughly after each addition until all of the broth has been
incorporated. Season with salt, cumin, chili powder, and pepper. Cook
for an additional 7-10 minutes, stirring occasionally and allowing to
thicken. 
4 Add just enough sauce to the casserole dish to thinly coat the bottom. 
Add a ¼ cup each Monterrey Jack and Cheddar to the beef mixture
and stir to evenly distribute.
5 Dampen two paper towels and wrap half of the tortillas in the towels.
Repeat additional paper towels and the remaining tortillas. Heat in a
microwave for thirty seconds to 1 minute, until warmed and pliable. 
6 One at a time, add 2 tbsp of beef filling to a tortilla and roll tightly.
Place seam-side down in the dish. Continue to roll enchiladas, placing
them side-by-side until you can no longer fit any more in the dish. 
Pour remaining sauce evenly over the enchiladas and sprinkle with
remaining cheese. 
1 yellow onion finely diced
1 pound  80/20 ground beef
4 tablespoons  TAK’s Tex-
Mex Blend or a packet of
store-bought taco seasoning,
if desired
4 tablespoons unsalted
butter
6 tablespoons All-Purpose
flour
4 cups unsalted beef broth*
1 ½ teaspoons Kosher salt
(Optional)
1 teaspoon cumin
1 teaspoon chili powder
Pinch of black pepper
1 cup Cheddar cheese
freshly grated
1 cup Monterrey Jack cheese
freshly grated
7 Bake, covered with aluminum foil for 20 minutes. Remove the foil and
bake for an additional 15 minutes, uncovered. Allow to cool, serve
and enjoy. 
Recipe Notes
*It is extremely important that you use Unsalted Beef Broth
for this recipe. Otherwise, the salt content will be
overwhelming.
MAKES 16 ENCHILADAS
8
MOMENTUM