Mexican recipes
Easy ground beef enchiladas
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50 min
Serves 4 - 6
Mexican
Ingredients
- 2 tbsp olive oil 30 ml olive oil
- 1 lb ground beef 455 g ground beef
- 1 small onion, finely chopped 1 small onion, finely chopped
- 1 cup enchilada souce 240 ml enchilada souce
- 4 1/2 oz can chopped green chiles 130 g can chopped green chiles
- Salt to taste Salt to taste
- 1 1/2 cup refried beans 360 ml refried beans
- 2 cup shredded cheddar or Jack cheese 480 ml shredded cheddar or Jack cheese
- 10 (6 inch) flour tortillas 10 (6 inch) flour tortillas
- 1 cup enchilada sauce 240 ml enchilada sauce
Method
Prepare the enchilada filling
In a skillet or frying pan over medium high heat add the olive oil, ground beef and onions and cook, stirring constantly and breaking any lumps, until the beef is no longer pink. Drain fat and return to the heat.
Sitr in the 1 cup enchilada sauce and green chiles. Season with salt to taste and cook for about 15 minutes, turning a few times.
Preheat oven at 350 F.
Assemble the enchiladas
Take each tortilla and spoon 2 to 3 tablespoons of the enchilada mixture along the center. Top with 1 to 2 tablespoons of refried beans and 1/2 tablespoons of cheese. Roll up the tortilla and place it seam side down in a 13 x 9 inch baking dish, lightly coated with olive oil. Repeat with the remaining tortillas and ingredients.
Pour the extra 1 cup of enchilada sauce over the tortillas and top with the remaining cheese.
Cover with aluminum foil and bake for 25 minutes, uncover and bake for 5 minutes more.
Serve with sour cream and salsa.
In a skillet or frying pan over medium high heat add the olive oil, ground beef and onions and cook, stirring constantly and breaking any lumps, until the beef is no longer pink. Drain fat and return to the heat.
Sitr in the 1 cup enchilada sauce and green chiles. Season with salt to taste and cook for about 15 minutes, turning a few times.
Preheat oven at 350 F.
Assemble the enchiladas
Take each tortilla and spoon 2 to 3 tablespoons of the enchilada mixture along the center. Top with 1 to 2 tablespoons of refried beans and 1/2 tablespoons of cheese. Roll up the tortilla and place it seam side down in a 13 x 9 inch baking dish, lightly coated with olive oil. Repeat with the remaining tortillas and ingredients.
Pour the extra 1 cup of enchilada sauce over the tortillas and top with the remaining cheese.
Cover with aluminum foil and bake for 25 minutes, uncover and bake for 5 minutes more.
Serve with sour cream and salsa.
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