Monday, August 18, 2014

Recipes: Old El Paso Beef Enchiladas

Sometimes the recipe on the package is just the best - and one of those cases is Beef Enchiladas. My best friend Amy makes pretty basic recipe but I'll be damned - they're delicious. One of my favorite is her enchiladas and when I asked her for the recipe - she handed me this:

Allrighty then..that was easy. 

First you brown up some ground beef - 

I decided to try some new cheese - I went for the authentic Queso Enchilado cheese. It has this enchilada sauce already on it when you open up the package. (It's in the mexican food aisle in the cooler at Kroger).

It grated up nicely - although it's a bit messy to grate because of the sauce. I tried to keep as much of the sauce in the cheese as possible. I like cheese a lot so I grated up the whole round of cheese.

Once the beef is browned, you mix in 1/2 can of enchilada sauce and 1/2 of the cheese. (The recipe actually calls for two cans of sauce but I usually only have one - so I make do and it's fine.)

Then you spoon a few tablespoonfuls into each tortilla and roll them. I bought corn tortillas and they suck to roll. I'm also really bad at it. Let's just say there's no job waiting for me at Chipotle. It's really embarrassing to see - but oh well - SPOILER ALERT - it still tasted good.

After these were "rolled" - I topped them with the remaining meat sauce mixture, 1/2 can of sauce and the other half of the cheese.

Bake at 375 for 20 minutes until hot and melty! 

These beef enchiladas are simple and delicious. They're perfect for a weeknight dinner as well - they go together quick and don't need long in the oven.

Easy Beef Enchiladas

Ingredients

1 lb lean ground beef
1 can Old El Paso enchilada sauce
1 1/2 cups shredded cheese
1 package tortillas

Instructions

1. Heat oven to 375. Lightly grease 8x8 baking dish. Brown ground beef; drain.
2. Stir in 1/2 can enchilada sauce and 3/4 cup of cheese.
3. Spoon enchilada filling into tortillas; roll and place seam side down in baking dish.
4. Pour remaining enchilada sauce and any leftover meat mixture on top. Top with remaining 3/4 cup cheese.
5. Bake 15-20 minutes.




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