Chili Cheeseburger Enchiladas combine chili cheeseburgers and enchiladas in a tasty twist on everyone’s favorite American and Mexican meals.
A couple weeks ago I had a contest on my Facebook page to have dinner with Ben and myself at a local cattle farm to learn more about farming in Iowa, enjoy a meal in the country, and uh, eat a lot of beef! (BTW, if you’re not getting IGE Facebook updates in your feed, click the “Liked” drop down on my page then select “Get Notifications.”)
Justin Rowe and his lovely wife Corinne, plus their two adorable children, were our hosts for the evening and it was such a treat to visit with them in a casual atmosphere, plus give winners Amy and Sam an opportunity to ask any and all questions they had about cattle farming. I interviewed Justin and Corinne last summer for Join My Journey and they were just as open at dinner as they were during our tour of their family farms. (Following photos from Joe Murphy.)
Before we go any further…baby girl’s hair. I can’t even!
The setting was out of a story book and while this summer’s bugs are semi out of control, the warm weather and cricket symphony in the background was perfection. We took our meal on the back patio with a fine view of the sunset then got to talkin’. As cattle farmers, one of my first questions for Justin and Corinne was, how often do you eat beef? Their answer?
7 days a week.
7 days a week!
That tells me two things – they’re passionate about what they do and confident in the product they raise. We quickly moved onto another topic and I sadly never got around to asking what their go-to recipes are and if I could have them. Drat! Who knows how to cook beef better than a cattle farmer?
Even if you don’t eat beef as often as the Rowe’s do I’m sure some of you prepare it 2 or 3 nights a week. I’m here to give you a fun and new way to enjoy ground beef that’s definitely a departure from the ordinary. Chili Cheeseburger Enchiladas! I feel the Rowe’s would approve. :)
Ketchup, mustard, and dill pickle-spiked ground beef is stuffed inside corn tortillas then smothered in a luscious, homemade chili-cheese sauce and then baked until bubbly. Cheeseburger meets enchiladas in this tasty twist on two of my favorite meals.
Amy and Sam, the beef dinner winners, piped in at one point during our meal and said they’re huge burger fans. Ben and I agreed. I’ve posted several jazzy burger recipes this summer (I die for these burgers!) but sometimes all I crave is the classic. For me that’s a flame-kissed ground beef patty topped with melted cheddar cheese, cold ketchup, mustard, dill pickles and minced white onion. It’s the simple things in life, right?
Speaking of simple, I developed this recipe for French’s Classic Yellow Mustard in conjunction with their Naturally Amazing program. French’s Classic Yellow mustard is made with 100% natural ingredients (read: no funky stuff.) It’s pure, simple, and tastes great slathered on a brat (another summer staple!) dolloped in potato salad, or in a tasty ground beef filling, like in these enchiladas.
Follow French’s on Pinterest for more delicious recipes, backyard BBQ ideas, kitchen hacks (love,) cooking tips and all things mustard. Then get to work on these enchiladas, ya hear?
Start by browning 1lb lean ground beef with 1 chopped shallot, salt, and pepper then drain and pour into a large bowl. Add classic burger flavorings including 1/4 cup ketchup, 3 Tablespoons French’s Classic Yellow Mustard, 1 Tablespoon Worcestershire Sauce, and 1/2 cup chopped dill pickles then stir until combined.
I know, I know – pickles in enchiladas? Trust me, it totally works!
Chili cheese sauce time! Carefully wipe out the skillet with a couple paper towels then place it over medium heat. Melt 2 Tablespoons butter then sprinkle in 2 Tablespoons flour (I used brown rice flour) and whisk until combined. Cook for 30 seconds to get the raw flour taste out.
Next, slowly stream in 2 cups milk while whisking constantly to avoid lumps. I chose 2% milk and would not recommend using skim or 1% milk, as anything with less fat can give your sauce a slightly gritty texture. Season with salt and pepper then turn the heat up sightly to bring the mixture to a bubble, and then turn the heat back down to medium. Cook, stirring often, for 7-8 minutes or until the sauce is slightly thickened.
You don’t want the sauce to be too thick at this point because the cheese and chili powder we’re adding next will thicken it up quite a bit.
Take the skillet off the heat then stir in 1 cup freshly shredded sharp cheddar cheese in two batches, stirring until smooth before adding the next batch, and then stir in 1 Tablespoon chili powder.
Aaaand we’ve arrived at assembly. Spray a 9×13″ baking dish very well with nonstick spray then spread a couple Tablespoons chili cheese sauce in the bottom.
You’ll need 10 corn tortillas for this recipe, but first microwave half in a damp paper towel for 30 seconds to make ‘em pliable enough to roll. Scoop about 1/4 cup ground beef filling into the center of each tortilla then wrap and place seam side down in the prepared baking dish. I’ve found that most corn tortillas have a natural curl so roll with it, not against it.
Finish up with the remaining tortillas and filling, then smother everything in the remaining chili cheese sauce, taking care to cover every inch of the tortillas. OH YES!
Finally, cover the baking dish with nonstick sprayed foil then bake for 20 minutes at 350 degrees. Remove the foil then bake for another 5 minutes and then let the enchiladas rest for 5 minutes. Serve topped with fresh cheeseburger toppings like chopped tomato, shredded lettuce, and minced onion!
Chili Cheeseburger Enchiladas
Serves 4-5 (makes 10 enchiladas)
1lb lean ground beef
1 large shallot, chopped
salt and pepper
1/4 cup ketchup
3 Tablespoons French’s Classic Yellow Mustard
1 Tablespoon Worcestershire sauce
1/2 cup chopped dill pickles (2-3 big spears)
2 Tablespoons butter
2 Tablespoons flour (I used brown rice flour to make it gluten free)
2 cups 2% milk (or higher milk fat – I don’t recommend skim or 1%)
1 cup shredded sharp cheddar cheese
1 Tablespoon chili powder
10 corn tortillas
Toppings: fresh chopped tomato, shredded lettuce, minced onion
- Add ground beef and shallot to a large, nonstick skillet over medium-high heat then season with salt and pepper. Brown beef then drain and add to a large mixing bowl. Stir in ketchup, mustard, Worcestershire sauce, and pickles then set aside.
- Turn heat down to medium then carefully wipe out skillet with a paper towel. Melt butter in skillet then sprinkle in flour and whisk to incorporate. Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps. Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until slightly thickened and bubbly, stirring often, about 8 minutes (don’t let it get too thick.)
- Take skillet off the heat then stir in cheese in 2 batches making sure the sauce is smooth before adding the next batch. Sprinkle in chili powder then stir until smooth.
- Preheat oven to 350 degrees then spray a 9×13″ baking dish very well with nonstick spray, and then spread a couple Tablespoons chili cheese sauce in the bottom.
- Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Spread about 1/4 cup (just eyeball it) ground beef filling across the center of each tortilla then roll and place seam side down in the prepared baking dish. Repeat with remaining ingredients then pour remaining chili cheese sauce on top, taking care to cover all the exposed tortillas (they will get hard while baking if not covered in sauce.)
- Spray a large piece of foil with nonstick spray then place sprayed side down on the baking dish. Bake for 20 minutes then remove foil and bake for 5 more minutes. Let rest for 5 minutes before serving with toppings.
Step outside of the bun and into the baking dish. This recipe is such a winner – hope it’s a hit at your house, too!