Hello all! As the evening winds down, I find myself finally finding the quite time I need to work on a few blog post. As promised, here is my recipe for Easy Beef Enchiladas. When I say easy, I really do mean easy! And cheesy! Lots and lots of cheese …
This recipe is using beef, but you could easily make some cheese enchiladas as well. I sometimes make half and half as my younger son prefers cheese, and the older one beef.
This recipe is a favorite of ours, always a hit at any gathering and sure to fill up the heartiest eater. I hope it will become a favorite of yours. Happy eating!
Thanks for visiting!
Easy Beef Enchiladas
1 lb. lean ground beef
- In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas are fried. Set aside.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9 X 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture. Top with a generous portion of cheese. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any of the meat mixture that you might have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly.
Top with: Sour cream and salsa, jalapeno etc