This recipe for beef enchiladas is one I adapted from the folks at Ortega… I thought it would be a great recipe for a week night meal. I made a few minor changes when I made them…. and we really liked them… it made a really nice supper.
I served them with shredded lettuce and chopped tomatoes with guacamole and sour cream. I used corn tortillas… since the recipe called for them and these were, after all, enchiladas… but next time I will use flour tortillas… we just happen to like them better.
Check out my Tip of the Day for preventing cracks in corn tortillas when they are rolled.
Although the recipe uses Ortega Enchilada Sauce.. you can make your own.. see my recipe for Enchilada Sauce.
This is a great little recipe… nice and quick to prepare… the kids will love it… the adults will too!
Fiesta Beef Enchiladas Recipe
All you need:
1 lb. lean ground beef
½ cup chopped green onion
1 teaspoon garlic powder
2 cups shredded Mexican cheese blend or cheddar cheese
2 cups chopped Roma (plum) tomatoes
1 cup frozen corn, thawed
1/3 cup uncooked rice
1 cup fresh salsa
1 can Ortega Enchilada Sauce or homemade
All you need to do:
Cook rice according to package directions. Set aside to cool.
Preheat oven to 375 degrees F.
In a medium skillet brown the ground beef over medium heat. Break the chunks of beef into smaller pieces as it cooks.
In a large bowl, combine the beef, the rice, 1 ½ cups of the shredded cheese, the green onions, the garlic powder, the tomatoes, the salsa and the corn.
In either individual sized dishes or a large 13x9 baking dish, lightly spray the dish(es) with cooking oil.
Warm the corn tortillas, one at a time in a skillet for 3-5 seconds to prevent cracking when rolling.
Spoon the meat mixture down the center of the tortilla. Roll up and place it seam side down in the baking dish. Repeat to fill the dish.
Spoon the enchilada sauce over the enchiladas.
Sprinkle with reserved shredded cheese.
Bake the enchiladas 15 minutes or until hot and cheese has melted.
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