Spicy Beef Enchiladas Recipe With Cornmeal Crepes
Cornmeal crepes are filled with seasoned ground beef that is mixed with jalapeño bean dip then topped with a spicy creamy cheese sauce. A fantastic version of Mexican enchiladas that will have your whole family begging for more.
Servings: 6 people
Calories: 520kcal
Ingredients
Yellow Cornmeal Crepes
- ⅓ cup all-purpose flour
- 1 ½ cup milk
- ⅔ cup yellow cornmeal
- 2 eggs
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- solid shortening like crisco for wiping crepe pan
Beef Enchilada Crepes Filling
- 1 pound ground beef
- ½ cup onion chopped
- ½ cup green pepper chopped
- 10 ½ oz. jalapeño bean dip (or refried beans) **Check out NOTES
- ½ teaspoon salt
- ⅛ teaspoon pepper
Cheese Sauce
- 3 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon chili powder more if you like
- ¼ teaspoon paprika more if you like( we used smoked)
- 1 ½ cup milk
- hot sauce your preference
- ¾ cup sharp cheddar cheese shredded (I've always added more)
- ¼ cup pitted ripe olives sliced
Instructions
Cornmeal Crepes
- In bowl combine flour, milk, cornmeal, eggs, oil, and salt; beat with mixer til blended.
- Heat a lightly greased skillet (this is where we use shortening and a paper towel to lightly coat the bottom. Do this in-between each crepe. Remove from heat. Spoon in about 2- 3 tablespoons batter; lift and tilt skillet to spread the batter evenly. (see note on bottom) ***
- Return to the heat; brown one side only. Invert pan over paper toweling; remove crepe. Slightly bang the pan against the counter and the crepe should fall out. Stir the batter frequently to keep the cornmeal from settling.
- Again wipe the inside of the pan with a little of the shortening on the paper towel. Repeat to make about 16 crepes. If you make less, that's okay, you'll need 12 for the enchiladas.
Beef Enchiladas Filling
- Cook the ground beef with the onion and the green pepper over medium-high heat. Drain off the fat.
- Blend in the jalapeño bean dip with a wooden spoon( if you can't find the dip, following the instructions in the notes below) Add the salt and pepper.
Cheese Sauce
- In a saucepan, mix the flour, salt, chili powder, and paprika together. Add the milk and several dashes of the bottled hot pepper sauce.
- Stir and cook until bubbly. Stir in the shredded cheese and the ripe olives.
Assembling the enchiladas
- Using 12 yellow cornmeal crepes spread about ¼ cup filling down the center of the unbrowned side of the crepe. Roll up as for a jelly roll.
- Place the enchilada seam side down in a vegetable oil sprayed 13X9X2 inch baking dish. Repeat with remaining crepes. Pour sauce over the enchiladas. Heat oven to 375℉. Cover; bake until heated through, 25-30 minutes.
Notes
** If you can't find the jalapeño dip, use refried beans. To add the additional zip, chop 2 jalapeño peppers and add them to the ground beef as it's cooking. Then follow the direction as listed.
*** The batter amount is approximate depending on the size of your pan. Make sure that there is enough to cover the bottom of the pan. Look at the photo to give you an idea.
Adapted from The Crepes Cook Book by Better Homes and Gardens.
Nutrition
Calories: 520kcal | Carbohydrates: 34g | Protein: 27g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 135mg | Sodium: 1072mg | Potassium: 504mg | Fiber: 4g | Sugar: 8g | Vitamin A: 610IU | Vitamin C: 11mg | Calcium: 284mg | Iron: 3.3mg