Don’t knock it till you try it. Beef enchiladas are a thing.
Tonight, I made beef enchiladas and they were scrumptious! So full of flavor I can’t wait to eat the leftovers tomorrow.
- 1 lbs ground beef
- 1/4 onion, finely chopped
- 8-10 flour tortillas ( warmed up )
- Enchilada sauce
- 1/4 cup Monterey Jack cheese
- 1/4 cup cheddar cheese
- 1/2 can whole kernel corn
- Optional for garnish:
- Diced tomatos
- Bunch of cilantro
- Green onions
- Sour cream
- Preheat oven to 375 degrees. Line a 9×13 pan with foil (optional) if you want minimal cleanup. Pour half a cup of enchilada sauce in pan. Set aside.
- Heat saucepan and cook ground beef with onions until onions are soft and beef is browned. Season with garlic salt, salt and pepper. Remove from heat. Add in corn and half of the cheese to the beef and mix well.
- Assembling the enchiladas: lay warmed tortilla on flat surface and spoon enchilada sauce on both sides, covering the whole tortilla. Spoon in some of the beef mixture in the middle and roll up it up. Place the tortilla seam side down into prepared baking dish. Top with remaining enchilada sauce and cheese.
- Place in oven and cook for 15-20 min, until cheese is nice and melted
- Garnish with green onions, cilantro, diced tomatoes and avocado.