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As a rule, the quality of the food at Luby's Cafeteria increases the closer you get to San Antonio, which is their home base. Seriously, I've had some meals at Luby's locations off of McAllister Freeway that were better than the Ritz Carlton! For many of us, it's not as easy to get to one as it used to be, so today's newsletter is one of their most popular menu items - cheese enchiladas with chili gravy. Luby's has some good enchiladas.
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Enjoy this Texas Cooking recipe and have a great week!
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This recipe delivers a party-sized dish of enchiladas. If you've never made enchiladas before, this is surprisingly easy. A food processor for the onions and the cheese significantly reduces the preparation time. It's taken from the Luby's Cafeteria's 1996 spiral-bound 50th Anniversary Recipe Collection book.
- 1 ½ pounds lean ground beef
- ½ cup chopped onion
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 8 cups beef broth or bouillon
- 2 cans (14 ½ ounces each) whole peeled tomatoes
- 3 tablespoons chili powder
- 1 tablespoon plus 1 ½ teaspoons paprika
- 1 tablespoon ground cumin
- ⅓ cup cornstarch
- ⅓ cup water
- 16 corn tortillas (6-inch)
- vegetable oil
- 6 cups shredded cheddar cheese
- 1 cup chopped onion
- 1 cup shredded American cheese
The sauce: In large saucepan or Dutch oven, brown ground beef with onions, garlic powder, salt and pepper. Drain. Add broth, tomatoes, chili powder, paprika and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered one hour.
In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking five minutes.
The Filling: Heat about one-half inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about two seconds on each side. Drain on paper towels.
In large bowl, combine cheddar cheese and onion. Mix well. Spoon 1/3 cup cheese mixture down center of each tortilla. Roll up and place seam side down in two 11 x 7-inch baking dishes. Top with chili sauce. Cover with foil.
Bake ten minutes or until hot. Remove foil. Sprinkle with American cheese. Continue baking two minutes or until cheese melts.
Makes eight servings.
If you do make this in advance, set it out about a half hour before serving so that some of the chill is taken off. Readers may also enjoy our recipe for guacamole, and a special article on chips and dips. .
Lone Star List
Here are 10 things that caught my eye this week!
- Fort Worth Stock Show & Rodeo Jan. 18 through Feb. 9: This activity can be a daylong diversion at the Stock Show.
- TM BBQ: Recipe: Instant Pot Queso with Beef from Paula Forbes.
- Dinner a Love Story: The Green Beans and Egg Thing.
- NYT Food: How to Make a Very American Mango Pie - with recipe!
- Addie Broyles: My dad didn’t cook much, but he could do anything, including the next right thing.
- Homesick Texan: Pork shoulder roast with garlic, citrus, and herbs recipe.
- A Pleasant Little Kitchen: Candied Marshmellows recipe
- Saveur: Why you should be using allspice at the dinner table - Chances are you have a jar lying around with your baking ingredients.
- Lubbock Avalanche Journal: Buddy Holly Center hosting new exhibit through September.
- Thrillist: Why 5:30 Is the Ultimate Dining Time
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
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