Easy Cheesy Beef Enchiladas

Ingredients

• • 1 to 1 1/2 pounds lean ground beef

  • 2 cans (10 ounces each), red enchilada sauce (I use mild)

  • 2 cups shredded mild cheddar cheese (you can use a Mexican blend)

  • Package of flour tortillas, 6 inch, soft taco size, need 8–10 tortillas (or use corn tortillas, see tip below)

Toppings (optional)

Shredded lettuce, diced tomatoes, jalapeños, chopped onions, hot sauce, sour cream, guacamole, olives

Directions

Preheat oven to 375 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray, then pour 1/2 can of enchilada sauce in the baking dish, coating the bottom evenly.

In a large non-stick skillet, cook ground beef over medium-high heat, breaking up the meat, stirring occasionally until fully cooked. When ready, drain excess fat then add the remaining 1/2 can of enchilada sauce to the beef and 1 cup of shredded cheddar cheese and stir well.

Spoon approximately 1/4 cup of meat mixture down the middle of a tortilla, wrap tightly and place seam down in baking dish. Repeat until baking dish is full. Depending on the amount of beef used, you can make between 8 and 10 enchiladas. *I often stuff two extra ones on the side of the baking dish. 

Last, pour the remaining can of enchilada sauce evenly over enchiladas, sprinkle with remaining cheese and bake on middle rack of oven uncovered for approximately 20 minutes, until cheese is bubbly and melted and enchiladas are heated through. Remove and allow to cool for 5 minutes before serving.

Serve with your favorite Mexican toppings and side dishes - corn, Spanish rice, Mexican sweet corn cake, Cilantro Lime Rice, refried beans, cornbread, chips, salsa and guacamole.

Tips

• This recipe is super easy to adapt to your taste. You can add refried beans, black beans, green chiles, jalapeños, etc. You can also use ground chicken or turkey if you are not a fan of beef.

• For corn tortillas, follow this method - Never Make Soggy Enchiladas Again.