Beef Enchilada's Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs ground beef (80/20 lean)
1 medium onion
1 can cream of mushroom soup
1 can cream of tomato soup
1 can 10oz Mild Old El Paso Enchilada Sauce
1 10 pack tortilla shells (medium size)
1 pkg shredded Mexican blend cheese. (2 pks if you like a lot of cheese)
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Directions: |
Directions:Dice the onion and start it in a skillet with a couple tablespoons on canola or olive oil.
Once onion pieces start looking translucent (clear) then add the ground beef.
Scramble ground beef thoroughly until it is completely browned.
Drain off any excess grease in the cooked ground beef.
In a mixing bowl- Add the canned soup and enchilada sauce together and whisk the mixture so it is thoroughly mixed together. Add a couple of spoonfuls of the soup/sauce mixture into the ground beef to add moisture to it.
Take a large cake pan or baking dish, spoon some of the soup mixture in the bottom of the dish covering the bottom lightly to prevent sticking.
Heat the tortilla shells in the microwave for a few seconds with a damp paper towel over top to prevent drying out. You're heating them enough to make the pliable. Do them in batches of 3-5 for about 15-20 seconds.
Take 1 of the heated tortilla shells and lay it flat on the counter. Spoon 2 tablespoons of the ground beef mixture in a line across the tortilla shell about 1 inch from the bottom. Then fold the bottom of the tortilla shell over the ground beef mixture, fold each side over and finish rolling it up. Should resemble and egg roll.
Place in the baking dish with the flap down. Repeat until you have used all your ground beef or you run out of tortilla shells.
Spoon remaining soup/sauce mixture over top of the rolled up enchilada's in the baking dish.
Sprinkle liberally with the shredded mexican cheese blend.
Bake in oven on 350º until the cheese is completely melted. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
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