I was completely surprised at how spicy this dish was!
I would say that my whole family enjoys spicy food, so the spice wasn’t an issue for us. But if you don’t like spice, you might want to adjust the crushed red pepper level!
I also used peppers that I grew in my garden and then dried. They tend to be a bit spicier that what you buy in the store. One day I will do some research to see why that is. Maybe it’s the organic nature of a backyard garden, or that there are more nutrients in the soil because the area isn’t over planted. . .
The hamburger mixture reduces quite nicely. The end result is a very thick chili like consistency.
The tortillas did not work well at all. I prefer flour tortillas, but you definitely get more flavor from corn. Unfortunately, even heating them up, they broke apart very easily.
The end result was a very flavorful dish, but it was a mess! It was very difficult to get the tortillas out of the pan without breaking. I think a lot of this was the aforementioned finicky corn tortillas.
So as long as you don’t mind a hot mess on your plate, the recipe is worth making!
HAMBURGER ENCHILADAS
2 Tablespoons Oil
1 1/4 Pounds Hamburger
1/2 Cup Chopped Onion
12 Ounces Tomato Paste
12 Ounces Vegetable Juice
1 Cup Water
2 Teaspoons Chili Powder
1 Teaspoon Crushed Red Pepper
1 Teaspoon Garlic Salt
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 Pound Grated Cheddar Cheese
1/2 Cup Chopped Onions
24 Corn Tortillas
In oil brown hamburger and 1/2 cup onions. Add tomato paste, vegetable juice, water, chili powder, red pepper, garlic salt, salt and pepper. Simmer for 45 minutes. Dip each tortilla in hot fat just long enough to soften. Spread 2 tablespoons meat mixture on each tortilla. Sprinkle with grated cheese and onion. Roll up and place in a shallow baking dish. Sprinkle tops with remaining cheese and onion. Pour remaining meat sauce over all. Bake in a 350 degree oven for 15 minutes.
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