Beef Enchiladas
Serves Approximately 6 People
Ingredients:
2 lbs Ground Beef
1 Tablespoon Oil
1 Can Black Beans
1/4 cup Salsa
1/2 Onion
4 Tablespoons Mild Taco Bell Sauce
2 Cups Mexican Cheese Blend
1 Package Corn Tortillas
1 Large Can Red Macayo’s Enchilada Sauce
Salt
Pepper
Cayenne Pepper
Paprika
Cumin
Instructions:
Chop onion and saute in a medium pan with cooking oil until onions are transparent about 3 minutes. Once Onions have cooked through add the ground beef and season to taste with Salt, Pepper, Cayenne Pepper, Paprika, and Cumin, or alternatively you can use a packet of taco seasoning. Stir and mash meat in a pan until cooked for about 10 minutes. Once the meat has cooked through strain the meat with a strainer to remove all the excess oil. Once stained return the meat to the pan and set the heat to low. Add in 1/2 cup cheese, fresh or canned salsa, rinsed and drained black beans, and mild Taco Bell sauce. Mix together and remove from heat once the cheese has melted.
Place about half the bag of corn tortillas into a grocery bag. Sprinkle in a little bit of water and wrap the grocery bag around the tortillas. Microwave the tortillas for about 1 minute to soften them up.
Coat the bottom of a casserole dish with about 1/2 cup of enchilada sauce. Pour the remaining can of enchilada sauce into a medium bowl.
Assembly:
Dip a tortilla into the bowl of enchilada sauce and scrape off excess sauce using the side of the bowl. Place coated tortilla on a plate. Spoon the meat mixture into the middle of the tortilla, about 1 or 2 Tbs. Sprinkle cheese on top of the meat mixture. roll the tortilla up and place in the casserole dish with the seam side down. Repeat this process until the casserole dish is full. Sprinkle any remaining meat mixture on top of enchiladas followed by the remaining enchilada sauce. Add the remaining cheese on top of the enchiladas.
Baking:
Bake enchiladas at 375 F for about 30 minutes or until cheese is bubbly and starting to form a crust.
Notes:
Instead of baking the enchilada right away you can also wrap them in foil and pop them in the freezer for a quick freezer meal on a lazy day. I usually make enough enchiladas to make 2 casserole dishes. 1 for dinner that night and 1 to put in the freezer. To bake the freezer enchiladas take them straight from the freezer and bake at 375 F for 1 hour, uncover for the last 20 minutes to allow the cheese to crust up.