Shannon's Easy Beef Enchiladas
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Ingredients:
- 1 pound ground beef
- 1 packet Taco Seasoning
- 1 onion, chopped
- 1 pack flour tortillas, small or medium, whichever you prefer - base it on your pan size
- 2 cups chredded cheddar cheese (I prefer Sharp)
- 2-3 small cans or 1 large can Old El Paso Red Enchilada Sauce (my fave) - amount depends on how saucy you like your enchiladas
Brown ground beef with onion until cooked through. Mix in taco seasoning according to instructions on packet. Remove from heat.
Pour about 1/4 cup enchilada sauce in bottom of greased baking dish and spread around. I usually use a 9x13 glass dish.
Place one tortilla on a plate, and spread about a teaspoon of sauce around entire tortilla. Scoop meat and onion mixture on tortilla, then sprinkle with cheese. Roll, and place seam down in pan.
Continue with the rest of tortillas until you either run out of meat or space in the pan.
Pour remaining sauce over enchiladas, making sure all of them are covered. I also like to make sure the sauce gets down in between the enchiladas - if they're packed tightly in the pan, I just scooch (technical term) them aside a bit as I pour the sauce.
If you're freezing the enchiladas to cook later, STOP HERE. Cover the pan in foil, then wrap in foil again. If you're using a smaller pan, like an 8x8 foil pan, cover in foil, then slip into a freezer bag. Make sure you mark the package somehow that's Enchiladas. No one likes a mystery pack in the freezer! When you're ready to bake the enchiladas, thaw, remove foil, then continue the steps below.
Top entire dish with shredded cheese according to your taste. We love cheese in this house, so I usually use a full 2 cups on the top.
Bake at 375 for about 25 minutes or until it's nice and bubbly and the cheese on top is melted. Tip: If you like crispy, or slightly burnt cheese, leave them in a bit longer. We happily discovered this one time when using an unfamiliar oven timer.
Dig in and enjoy!
The great thing about this recipe is that it's easy to adapt to your tastes. The measurements aren't exact; use as much or as little sauce and cheese as you like. Add more vegetables, use chicken or turkey instead of ground beef if you like.
Pour remaining sauce over enchiladas, making sure all of them are covered. I also like to make sure the sauce gets down in between the enchiladas - if they're packed tightly in the pan, I just scooch (technical term) them aside a bit as I pour the sauce.
If you're freezing the enchiladas to cook later, STOP HERE. Cover the pan in foil, then wrap in foil again. If you're using a smaller pan, like an 8x8 foil pan, cover in foil, then slip into a freezer bag. Make sure you mark the package somehow that's Enchiladas. No one likes a mystery pack in the freezer! When you're ready to bake the enchiladas, thaw, remove foil, then continue the steps below.
Top entire dish with shredded cheese according to your taste. We love cheese in this house, so I usually use a full 2 cups on the top.
Bake at 375 for about 25 minutes or until it's nice and bubbly and the cheese on top is melted. Tip: If you like crispy, or slightly burnt cheese, leave them in a bit longer. We happily discovered this one time when using an unfamiliar oven timer.
Dig in and enjoy!
The great thing about this recipe is that it's easy to adapt to your tastes. The measurements aren't exact; use as much or as little sauce and cheese as you like. Add more vegetables, use chicken or turkey instead of ground beef if you like.
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