Go Back
A plate of cheesy beef enchiladas topped with red sauce

Proven way to grow your own Beef EnchiladasBeef Enchiladas

This recipe provides a proven way to grow your own beef enchiladas. It's a humorous take on the idea of "growing" food, implying a process of nurturing ingredients into a delicious meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the "Soil" (Enchilada Sauce)
  • 2 tbsp Olive oil
  • 1 Onion finely chopped
  • 2 Garlic cloves minced
  • 2 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 2 tbsp Flour
  • 2 cups Chicken broth
  • 15 oz Tomato sauce
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
For the "Seeds" (Beef Filling)
  • 1 lb Ground beef
  • 0.5 Onion chopped
  • 2 tbsp Taco seasoning
  • 0.5 cup Water
For the "Harvest" (Assembly)
  • 12 Corn tortillas
  • 2 cups Cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 0.25 cup Green onions sliced, for garnish
  • 0.5 cup Sour cream for serving
Optional "Fertilizer" (Toppings)
  • Avocado diced
  • Cilantro chopped
  • Jalapeños sliced
For the "Garden Bed" (Baking Dish)
  • Cooking spray

Equipment

  • Saucepan
  • Large skillet
  • Whisk
  • 9x13 inch baking dish

Method
 

Cultivating the Enchilada Sauce
  1. Heat olive oil in a saucepan over medium heat; sauté onion until softened, then add garlic and cook for another minute until fragrant.
  2. Stir in chili powder, cumin, and smoked paprika, cooking for one minute until aromatic.
  3. Whisk in flour and cook for two minutes, stirring constantly to create a roux.
  4. Gradually whisk in chicken broth and tomato sauce until smooth, then season with salt and pepper.
  5. Bring the sauce to a simmer, reduce heat, and cook for 10-15 minutes until thickened, stirring occasionally.
Preparing the Beef "Seeds"
  1. Brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks.
  2. Drain any excess fat, then stir in chopped onion and cook until softened.
  3. Add taco seasoning and water, bringing the mixture to a simmer and cooking until most of the liquid has evaporated.
Assembling the "Harvest"
  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray.
  2. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
  3. Dip each corn tortilla in the warm enchilada sauce to soften, then place a portion of beef mixture and a sprinkle of both cheeses down the center.
  4. Roll up each tortilla tightly and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over the rolled enchiladas, ensuring they are fully covered.
  6. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top of the enchiladas.
Baking and Serving the "Yield"
  1. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  2. Garnish with sliced green onions, and serve immediately with sour cream and optional toppings like avocado, cilantro, or jalapeños.

Notes

For an extra "earthy" flavor, consider adding a pinch of cocoa powder to the enchilada sauce. If you want a "spicier crop," add diced green chilies to the beef mixture. Leftover enchiladas can be "replanted" (refrigerated) for up to 3 days and reheated in the oven.