Tuesday, April 28, 2009

Yummy Beef Enchiladas

2 (10 oz.) cans enchilada sauce
1 packet Taco seasoning mix
1 (16 oz.) can refried beans
8 oz. shredded Mexican blend cheese
8-12 tortillas (depends on how many you want to make)
Preheat oven to 450 degrees. Brown ground beef and onions; drain excess fat drippings. Pour into a large bowl and add 1 can of enchilada sauce and 1/2 packet (or 1 tbsp.) of taco seasoning. Mix and blend ingredients together.
Heat tortillas in the microwave according to directions on package. Spread refried beans (approx. 1 tbsp.) on each tortillas; add 1-2 tbsp. of beef mixture and sprinkle with shredded cheese. Roll tortillas and place in a large pan that has been sprayed with cooking oil.
Add second can of enchilada sauce to remaining beef mixture, along with remaining taco seasoning (approx. 1 tbsp.) and pour over the rolled enchiladas.
Cook for 15 minutes. Top with remaining Mexican blended cheese and cook for an additional 5 minutes.
Serve with sour cream and sliced olives, along with Spanish or yellow rice. My son also highly recommends tortilla chips.
MAKE AHEAD NOTES: Prepare as noted above, but do not cook. Cover tightly with aluminum foil and freeze up to one month. When ready to heat and eat, thaw overnight in the refrigerator and follow baking instructions

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