Ground Beef Entomatadas

Name: Ground Beef Entomatadas
Total time: 1 h
Yield: 7 serving
Ingredients: 1 lb ground beef; 1 diced garlic clove; ¼ diced onion; ⅛ teaspoon cumin powder; salt and pepper to taste; 3 medium Roma tomatoes; 8 oz low sodium tomato sauce; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon oregano; ½ cup chicken broth; 1 tablespoon oilve oil or vegetable oil; 14 corn tortillas; ¼ cup of olive oil or vegetable oil for frying; 1 cup shredded white cheese

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Unrated

Total Time
1 hr
Servings
7
Course
Main Course
Cuisine
Mexican

Ground Beef Entomatadas

Iris Warren

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Ground Beef Entomatadas are a typical Mexican dish consisting of lightly fried corn tortillas, filled with delicious ground beef and topped with a silky tomato sauce and melted cheese.

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Ingredients

Servings

Ground Beef Filling

1 lb ground beef
1 diced garlic clove
¼ diced onion
⅛ teaspoon cumin powder
salt and pepper to taste

Tomato Sauce

3 medium Roma tomatoes
8 oz low sodium tomato sauce
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon oregano
½ cup chicken broth
1 tablespoon oilve oil or vegetable oil

Entomatadas

14 corn tortillas
¼ cup of olive oil or vegetable oil for frying
1 cup shredded white cheese

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Instructions

Ground Beef Filling

Brown the ground beef in a medium pan or skillet. When almost completely browned, add the diced garlic clove, diced onion, a pinch of cumin powder (about ⅛ teaspoon), and salt and pepper to taste.
Finish cooking the ground beef. Taste and adjust seasoning if needed. Set aside.

Tomato Sauce

While the beef cooks, boil the whole tomatoes in water.
Once soft, add the tomatoes to a blender along with the tomato sauce, salt, black pepper, oregano and chicken broth.
Blend until nice and smooth.
In a medium saucepan, heat 1 of oil. Carefully pour the sauce in and let it come to a boil. Lower the temperature and let it simmer for 5-7 minutes until the sauce thickens a bit. Taste and adjust seasoning as needed.
Remove from heat and set aside.

Assembling Entomatadas

Preheat oven to 350°F.
Fill a medium cast-iron skillet or pan with about ½ an inch of oil. Heat the oil over medium heat until hot, but not smoking.
Using tongs, fry each of the tortillas in the oil until soft, a little less than a minute on each side. Set tortillas on a plate with paper towels to absorb any excess oil.
Once all the tortillas are fried, dip each one in the tomato sauce. Fill each tortilla with the ground beef (about 1-2 tablespoons) and roll. Place them seam side down, side by side, on a 9×13 baking dish.
Pour the remaining tomato sauce over the entomatadas. Top with 1 cup of grated white cheese.
Bake for about 15 minutes until the cheese is melted and bubbly.
Serve alongside Mexican rice or your favorite side dish.

Notes

Special Note about Assembling Entomatadas
The dipping of the tortillas in the sauce and then rolling them can get a bit messy. If you'd rather, you can pour about ¼ cup of sauce on the bottom of the baking dish. Then simply roll the tortillas with the meat without dipping in the sauce first. Arrange the rolled tortillas on the baking dish and pour the remaining sauce over all of the entomatadas.