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Entomatadas de Carne Molida on a plate

Entomatadas de Carne Molida (Entomatadas with Ground Beef)

by Gemma Aguayo-Murphy
These Entomatadas de Carne Molida (ground beef entomatadas) are a comforting, classic Mexican dish made with lightly fried corn tortillas, a savory beef filling, and a rich tomato sauce. They're hearty, budget-friendly and a hit with adults and kids alike. If you love authentic Mexican meals, then you must give this a try.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 7
Calories 349 kcal

Equipment

  • Cast-Iron Skillet or pan
  • Wooden Spoon
  • saucepan
  • Blender
  • 9x13 Baking dish

Ingredients
  

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 avocado oil or light-tasting olive oil

Entomatadas

  • 14 corn tortillas
  • ¼ cup oil for frying such as avocado oil
  • 1 cup shredded white Mexican cheese such as asadero, Chihuahua or Oaxaca cheese

Instructions
 

Ground Beef Filling

  • In a medium pan or skillet over medium heat, cook the ground beef until almost browned.
  • Add the diced garlic clove, diced onion, a pinch of cumin powder (about ⅛ teaspoon), and salt and pepper to taste.
  • Cook until fully beef is fully browned. Taste and adjust seasoning if needed. Set aside.

Tomato Sauce

  • While the beef cooks, boil the whole tomatoes in a covered pot with water until soft (about 10 minutes).
  • Once soft, blend the tomatoes with the tomato sauce, salt, black pepper, oregano and chicken broth until smooth.
  • In a medium saucepan, heat 1 tablespoon of oil.
  • Carefully pour the sauce into the saucepan and simmer for 5-7 minutes until the sauce slightly thickens. 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 a ½ inch of oil. Heat the oil over medium heat until hot, but not smoking.
  • Using tongs, fry each of the tortillas 30-45 minutes per side until soft and pliable. Set tortillas on a paper towel-lined plate to absorb excess oil.
  • Once all the tortillas are fried, dip each one in the tomato sauce, fill with ground beef (about 1-2 tablespoons) and roll. Place them seam-side down, side by side, in the 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 on Assembling Entomatadas:
Dipping each of the tortillas in the sauce before filling and rolling helps the tortillas soak up the flavor and ensures they're coated evenly. However, if you are looking for a simpler method, you can do the following:
  •  Pour ¼ cup of the tomato sauce to the bottom of the baking dish.
  • Fill and roll the lightly-fried tortillas without dipping them into the sauce first, then place them seam-side down into the baking dish.
  • Pour the remaining sauce over the top and sprinkle with shredded cheese.

Nutrition

Serving: 1 servingCalories: 349kcalCarbohydrates: 20.6gProtein: 15.5gFat: 22gSaturated Fat: 6.7gCholesterol: 43mgSodium: 57mgPotassium: 191mgFiber: 2.4gVitamin A: 336IUVitamin C: 11.3mgCalcium: 71mgIron: 0.4mg
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