Recipe by Damon Lee Fowler, featuring
Salt Table Taco Seasoning
This Salt Table’s Taco Seasoning doesn’t have to be limited to tacos. It simplifies red chili sauce the making red chili sauce, which is the base for all kinds of Tex-Mex and Mexican dishes. Don’t want to go to the trouble of rolling up individual enchiladas? Simply layer the beef and bean mixture and cheese blend with corn tortillas that have been cut in half, just as you would make lasagna.
- 1 tablespoon olive oil
- 1½ pounds ground beef
- Salt Table Taco Seasoning
- 1 medium white or yellow onion, peeled and diced
- ½ cup (or to taste) diced canned green chilies, drained
- Red Chili Sauce (recipe follows)
- 2 cups (1 15½ ounce can) pinto or black beans, drained
- 12 corn tortillas
- 1 cup shredded Mexican quesadilla or Monterey Jack cheese
- 1 cup shredded extra sharp cheddar
- Sliced green onions and chopped cilantro for garnish, optional
How to make it:
- Put the oil in a heavy-bottomed skillet over medium heat. When it’s hot but not smoking add enough beef to cover bottom without crowding and stir until lightly browned. Remove and repeat with remaining beef. Season it very lightly with The Salt Table Taco Seasoning.
- Spoon off all but a tablespoon of fat from the pan and add the onion. Sauté, stirring, until translucent and softened, but not colored. Return the meat to pan, add the chilies, 2 cups of sauce, and the beans. Stir well and simmer 20-30 minutes.
- Position a rack in the center of the oven and preheat it to 350° F. Rub a 9×13-inch casserole with oil. Spoon some of the meat mixture down center of a tortilla, sprinkle with both cheeses, roll up, and put it into casserole, seam side down. Repeat with the remaining meat, cheese, and tortillas, reserving ½ cup cheese for topping.
- Knap the enchiladas lightly with Red Chili Sauce, sprinkle with the remaining cheese, and bake until the cheese is melted and lightly browned, about 20-30 minutes. Sprinkle with sliced green onions and cilantro if liked before serving. Pass the remaining sauce passed separately.
Red Chili Sauce
You can make this sauce using only The Salt Table’s Taco Seasoning, but a little extra cumin and added oregano really make the flavor pop.
Makes 4 cups
- ¼ cup (4 tablespoons) all-purpose flour
- ¼ cup (4 tablespoons) extra virgin olive oil
- About 2 tablespoons Salt Table Taco Seasoning (to taste)
- ¼-½ teaspoon ground cumin (to taste)
- 2 teaspoons dried oregano, preferably Mexican oregano
- 4 cups beef broth
- ¼ cup (4 tablespoons) tomato paste
How to make it:
- Over medium heat, whisk together flour and oil in heavy-bottomed saucepan. Whisk in the Taco Seasoning, cumin, and oregano and whisk until bubbly, smooth, and fragrant.
- Slowly whisk in the broth, bring to a simmer, whisking constantly, and whisk in tomato paste. Add a teaspoon of sugar, adjust heat to slow simmer, and simmer 30 minutes. Taste and adjust the Taco Seasoning and sugar and simmer 2-3 minutes longer. Can be made several days ahead. Let cool, cover, and refrigerate until needed.