I debated whether or not to put this recipe up, for a couple of reasons.
(1) My enchilada recipe changes based on what I have on hand.
(2) There’s not much of a “recipe” involved, you roll up whatever you want in the tortillas and pour enchilada sauce over them.
(3) These are really the best if you can get handmade tortillas – which you can get in the grocery stores here in Texas, but I KNOW that is not typical in most areas of the country.
But I decided to post it for one reason only.
(1) JW declared these the best enchiladas I’ve ever made.
There is one more reason for sharing this recipe. See how nice and melty and gooey the cheese looks? I’ll tell you a secret: it’s low-fat cheese! I’ve recently learned the trick to getting low-fat cheese to melt really well is to buy it in a block instead of pre-shredded. If you grate it yourself it melts so much better and just looks beautiful.
Now on to the recipe… all ingredients are optional or alterable as desired.
Ground Beef Enchiladas
- 1 lb. ground beef
- 1/2 onion, chopped
- 1 pkg. taco seasoning
- Flour tortillas, preferably handmade
- Enchilada sauce (your favorite)
Preheat oven to 350 degrees.
Brown ground beef and onion together; drain (and rinse if desired). Add back into pan with taco seasoning and a little water – don’t use as much as the package calls for, just enough to get it all mixed up together.
Spoon a bit of enchilada sauce into the bottom of a 9×13 baking dish.
Spoon meat into a tortilla, roll it up, and lay it in the pan. Repeat with remaining tortillas, until (1) pan is full, (2) tortillas are gone, or (3) meat is gone. Pour remaining enchilada sauce on top of tortillas. Spoon sauce from the bottom of the pan onto any dry tortilla parts.
If you have leftover meat, you can add it on top of the enchiladas.
Sprinkle with cheese.
Bake for 15-20 minutes or until cheese is melted and enchiladas are hot.
We had this with lemon-cilantro rice, guacamole, and tortilla chips. JW was in heaven 🙂