Ground Beef Enchiladas
I have TWO post for you today! I’ve been busy with my blog for the last couple of weeks, sprucing it up, organizing my recipe index and such, and haven’t been able to post any new recipes. Recently I made a delicious ground beef version of my chicken enchiladas and just had to share it with you though. {I’m almost finished with my index too!}
Anyone who reads my blog on a regular basis knows how much my family and I love Mexican food. So much so that we usually have a Mexican inspired meal at least once a week. This recipe is super yummy, and uses economical ground beef. It was a great change of pace from the usual chicken I use and my family really enjoyed it.
I think what really puts this dish over the top is the homemade enchilada sauce I use. It taste loads better then the stuff you buy at the store, plus it doesn’t have all of those unpronounceable preservatives and stuff in it. Our family doesn’t care for really spicy foods, our stomachs would go on strike if we tried to! This sauce is just right, not to hot, but just spicy enough to warm your mouth up nicely as you eat it.
Ingredients
- 1 pound ground beef
- 2 cups shredded colby/jack cheese, divided {Mexican Blend shredded cheese may be used to spice it up more}
- About 10 corn or 8 flour tortillas, warmed
- Enchilada Sauce
Directions
- Preheat oven to 350 degrees.
- Cook the ground beef in a large skillet over medium heat until it is well browned, stirring to separate the meat. Pour off any fat. Salt and pepper to taste.
- Lightly grease a 9 x 13 baking dish and spread 1/2 cup enchilada sauce over the bottom of the dish.
- Lay out the tortillas and sprinkle 1/8 cup shredded cheese down the middle of each tortilla
- Spoon 2 - 3 tablespoons of ground beef over the cheese.
- Drizzle 2 - 3 tablespoons of enchilada sauce over the beef.
- Fold the sides of the tortilla in, and roll up the stuffed tortillas tightly. (If using corn tortillas don't fold in the sides, just roll them up with the sides open. I found they tear and make a big mess otherwise.) Place seam side down in the sauce-coated pan. Continue until you have used all of the beef and cheese. You should have about 8 enchiladas if you used flour tortillas, or 10 if you used corn tortillas.
- Drizzle the remaining sauce on top of the enchiladas. Spread the sauce around so the enchiladas are covered evenly.
- Sprinkle with the rest of the cheese and place pan into the preheated oven.
- Bake for 30 minutes. Enjoy!
april
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I love Mexican food! this recipe sounds yummy! =)
thanks so much for sharing!
Thanks Melissa
We absolutely love enchiladas and these looks super yummy!! Thanks for sharing with Simple Supper Tuesday and I love your new look!
These look super good! We love mexican food at our house so I'll have to try this recipe! love your blog and have enjoyed looking around…newest follower here!
Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
Hope to see you soon!
Miz Helen
I made this + the homemade sauce (took all of 2 minutes to whip up). This was EXCELLENT!! This is now a main staple of ours with a little lettuce & tomato salad and refried beans with a little cheese - YUM!! I used more meat than called for and sprinkled the extra on top with the sauce, but that was really the only thing I did different. This was super fast, easy and I had most of the ingredients on hand anyways so it was also super cheap - my kind of recipe.
I'm so glad you and your family enjoyed the recipe Amy. It's one of my families favorites too, and not only do I love it for the taste, but as you stated, on how easy and fast it is to whip up. Two of the main things I look for in a recipe.