© U8MyCrayons 2012. Powered by Blogger.

Sunday, September 13, 2009

Beef Enchiladas

This is one of my faves. I love it because it is so forgiving! You can really substitute anything in this and it's always good! Use whatever meat you prefer, beans, veggies, etc. I really don't think you can go wrong with anything wrapped in a corn tortilla and topped with sauce ;)

(Beef enchiladas served with Spanish rice and Guac. salad)


1lb lean ground beef
Pkt of taco seasoning
1 can refried beans
1 can black beans (Frijoles Negros)
1 can Rotel Cliantro Lime tomatos (if desired)
1 package of corn tortillas
1 can of enchilada sauce (I use red myself, but green is good too)


Brown 1lb lean ground beef w/taco seasonings according to directions on the pkt.

Add 1 can of refried beans to the meat mixture

Add 1 can of black beans (frijoles negros) to the meat mixture

Clean up the OJ that the 3 y/o spilled because he couldn't wait for a can of frijoles negros to drain before mommy got his drink. Grrrr...

Warm the corn tortillas to make them soft. Do it in a skillet and burn your fingers 30 times...or nuke 'em in the micro for 10 seconds each one at a time (nuke, stuff, roll, repeat). I prefer to nuke 'em. Ole!

Pour enough enchilada sauce to cover the bottom of your baking dish with a thin layer of enchi sauce. This keeps the enchiladas from sticking to the pan :)

Pour meat & bean mixture onto the center of the warm tortilla. Top with shredded cheese and roll it up like a burrito. This isn't rocket science people ;P

Line the enchiladas up as you roll them. See how thin the layer of enchilada sauce is after being spread out? Use too much and you will have soggy fall apart enchiladas ;P

Top the enchiladas with shredded cheese, and sometimes I use Rotel cilantro and lime diced tomatos on top too.

Bake at 375 for 20-30 mins. until bubby. You can make these ahead and refridgerate until baked. Extend baking time to 30-45 mins for refridgerated enchiladas. These freeze well too!

No comments:

Post a Comment