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Tuesday, June 21, 2011

Easy Beefy Enchiladas...

This recipe is a new fave in our household.

Heat oil in a skillet...
 Brown beef in hot skillet;drain...
 Return meat to pan and add 1/2 cup enchilada sauce to meat...
 Add another 1/2 cup of enchilada sauce to the bottom of a  greased 9x13 pan...
 Spread it around to coat the bottom of the pan..
 Add 1 cup shredded cheese to the meat...
 Stir to combine and let it melt a bit...
 Place about a 1/4 cup meat mixture to the middle of each warmed tortilla...
 Top with an additional sprinkling of cheese...
 Roll it up...
 Place seam side down in pan...
 Pour remaining enchilada sauce over top of the stuffed enchiladas...

 Bake...
 and enjoy!...
(Sorry for the crummy picture.  I was too busy enjoying my meal that I forgot to snap a photo until the end!)

Easy Beefy Enchiladas

1 lb hamburger
1 tbsp. vegetable oil
12 tortillas, heated
1 can enchilada sauce
3 cups shredded cheese
Top with sour cream, refried beans, cilantro, shredded lettuce etc.

1. Heat 1 tbsp. oil in skillet.

2. Add ground beef to hot skillet.  Saute meat until browned; drain.

3. Return meat to skillet.  Add 1/2 C enchilada sauce and 1 c. shredded cheese.  Mix to combine.

4. Spread 1/2 c. enchilada sauce in bottom of 9x13 pan.

5. Place 1/4 c. meat in middle of heated tortilla shell.  Top with shredded cheese.

6. Roll tortilla up and place seam side down in the pan.

7. Pour remaining enchilada sauce over the top of the stuffed enchiladas.

8. Cover the dish with foil and bake at 350 degrees for 30 minutes.
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6 comments:

  1. I make something similar and my family loves it. Great with a salad and hot peppers!

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  2. that looks delish! Thanks for sharing the recipe, the older I get the more I like mexican food.

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  3. YUM! I read this post yesterday and went to the store today to get everything to make them tonight! :-)

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  4. Love this. I could almost imagine them coming straight out of my oven. Thanks for linking up to Hunk of Meat Monday.

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  5. This is a great recipe, except we make it a bit different. I use taco seasoning in the meat, as well as mix in the refried beans. Some enchiladas get cheese, and some don't. the rest is the same. These also freeze well.

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