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Wednesday, August 11, 2010

Beef Enchiladas

Here's a great dish the whole family can definitely enjoy. Make sure to try out my recipes for Mashed Pinto Beans and Salsa Mexican Rice.


2 lbs ground beef
1 tablespoon oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 can chopped green chiles
1 can diced tomatoes and chilis (rotel)
salt to taste
1 can whole kernel corn, drained
2 1/2 cups colby-jack cheese, grated
prepared Enchilada Sauce 
20 small corn tortillas


Preheat oven to 375 degrees F.

1. Heat oil to medium high in a large skillet and add in onions, cook for 1 minute then add in beef break it up into small pieces with a wooden spoon.

2. Once the beef is completely cooked lower heat to medium-low, add in garlic, green chiles, tomatoes and season with salt and spice blend until it reaches desired taste.

3. In a lasagna sized casserole dish ladle enough sauce to cover the bottom of the dish. Lay down enough corn tortillas to cover the bottom, layer beef then corn, cheese, tortillas, and lastly sauce. Repeat and top with cheese.

4. Bake for 20-25 minutes, until cheese and sauce is bubbly.
 Serve hot with Mashed Pinto Beans and Salsa Mexican Rice.

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