Easy Beef Enchiladas

Hello all! As the evening winds down, I find myself finally finding the quite time I need to work on a few blog post. As promised, here is my recipe for Easy Beef Enchiladas. When I say easy, I really do mean easy! And cheesy! Lots and lots of cheese …

This recipe is using beef, but you could easily make some cheese enchiladas as well. I sometimes make half and half as my younger son prefers cheese, and the older one beef.

This recipe is a favorite of ours, always a hit at any gathering and sure to fill up the heartiest eater. I hope it will become a favorite of yours. Happy eating!

Thanks for visiting!

Easy Beef Enchiladas

Difficulty: easy
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By: arlsworld.net

Ingredients

1 lb. lean ground beef

3/4 cup chopped onions

2 garlic cloves, minced

1 (4.5-oz.) can Old El Paso Chopped Green Chiles

1/2 teaspoon salt

1/8 teaspoon pepper

2 (10-oz.) cans Old El Paso Enchilada Sauce

8 (6-inch) corn tortillas

8 oz. shredded Mexican cheese blend or any type

oil or cooking spray for frying tortillas

Directions

In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas are fried. Set aside.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9 X 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture. Top with a generous portion of cheese. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any of the meat mixture that you might have left over from the filling.

Bake the enchiladas for 20 minutes, or until bubbly.

Top with: Sour cream and salsa, jalapeno etc