Saturday, September 27, 2008

Yummy Easy Enchiladas

There are a gazillion different ways to make enchiladas that include different fillings and toppings. But the classic beef enchilada will always be the mainstay of Mexican cuisine. Here is a quick and easy version that your family will enjoy. I know mine does!

YUMMY EASY ENCHILADAS

1 lb. ground beef
¼ cup minced raw onion or 1 tbsp. minced dried onion
2 (10 oz.) cans enchilada sauce
1 packet Taco seasoning mix
1 (16 oz.) can refried beans
8 oz. shredded Mexican blend cheese
8-12 tortillas (depends on how many you want to make)

Preheat oven to 450 degrees. Brown ground beef and onions; drain excess fat drippings. Pour into a large bowl and add 1 can of enchilada sauce and 1/2 packet (or 1 tbsp.) of taco seasoning. Mix and blend ingredients together.

Heat tortillas in the microwave according to directions on package. Spread refried beans (approx. 1 tbsp.) on each tortillas; add 1-2 tbsp. of beef mixture and sprinkle with shredded cheese. Roll tortillas and place in a large pan that has been sprayed with cooking oil. (Tip: if needed, use toothpicks to secure the rolls)

Add second can of enchilada sauce to remaining beef mixture, along with remaining taco seasoning (approx. 1 tbsp.) and pour over the rolled enchiladas.

Cook for 15 minutes. Top with remaining Mexican blended cheese and cook for an additional 5 minutes.

Serve with sour cream and sliced olives, along with Spanish or yellow rice. My son also highly recommends tortilla chips.

MAKE AHEAD MEAL: After filling and rolling tortillas, and placing them in a pan, cover tightly with plastic wrap and/or aluminum foil. Mix together remaining beef and enchilada sauce, and place in a separate freezer-safe container or plastic baggie. Freeze both up to one month. When ready to heat and eat, thaw overnight in the refrigerator, pour beef mixture over enchiladas and follow baking instructions.

LEFTOVER TIP: Used leftover chicken or pork that has been diced or shredded in placed of ground beef.

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