With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.
Adapted from : bettycrocker.com
- Package of flour tortillas (6 inch, soft taco size ), need 8-10 tortillas
- 2 cups shredded mild cheddar cheese (you can use a Mexican blend)
- 2 cans (10 ounces each), red enchilada sauce (I use mild)
- 1 to 1 1/2 pounds lean ground beef
Diced tomatoes, jalapenos, chopped onions, sour cream, guacamole, olives, shredded lettuce, hot sauce
- Number one : Preheat oven to 375 degrees F. Spray a 9×13 baking dish with non-stick cooking spray then pour 1/2 can of enchilada sauce in baking dish, coating bottom evenly.
- Number two : In a large non-stick skillet, cook ground beef over medium-high heat, breaking up the meat, stirring occasionally until fully cooked. When ready, drain excess fat then add the remaining 1/2 can of enchilada sauce to the beef and 1 cup of shredded cheddar cheese and stir well.
- Number three : Spoon approximately 1/4 cup of meat mixture down the middle of a tortilla, wrap tightly and place seam down in baking dish. Repeat until baking dish is full. Depending on amount of beef used, you can make between 8 to 10 enchiladas. *I often stuff two extra ones on the side of the baking dish.
- Number four : Last, pour the remaining can of enchilada sauce evenly over enchiladas, sprinkle with remaining cheese and bake on middle rack of oven uncovered for approximately 20 minutes, until cheese is bubbly and melted and enchiladas are heated through. Remove and allow to cool for 5 minutes before serving.
- Number five : Serve with your favorite Mexican toppings and side dishes – corn, Spanish rice, Mexican sweet corn cake, cilantro lime rice, refried beans, cornbread, chips, salsa and guacamole.